- Red beans (black-eyed peas)
- Palm oil
- Ground crayfish
- Scotch bonnet peppers
- Soak the red beans in water for at least 4 hours or overnight. Drain the beans and rinse.
- Place the soaked beans in a pot and add water to cover. Cook the beans over medium heat until they are soft and tender.
- While the beans are cooking, chop the onions and Scotch bonnet peppers.
- In a separate pan, heat the palm oil and sauté the onions until they are translucent.
- Add the Scotch bonnet peppers, ground crayfish, and salt to the pan. Cook for a few minutes until the flavors are well combined.
- Drain the cooked beans, reserving some of the cooking liquid.
- Mash the beans with a fork or potato masher until they reach your desired consistency.
- Add the mashed beans to the pan with the palm oil mixture. Stir well to combine.
- If the mixture is too thick, add some of the reserved cooking liquid to achieve the desired consistency.
- Simmer the Ewa Agoyin over low heat for about 10-15 minutes to allow the flavors to meld together.
- Serve the Ewa Agoyin with your favorite accompaniments like bread, fried plantains, or rice.
- Enjoy your delicious Ewa Agoyin!