Ewa Agoyin with Agege Bread (Nigerian Beans and Pepper Sauce)

Ingredients

• •2 cups dried black-eyed peas, rinsed
• •8 cups water
• •3 large yellow onions, thinly sliced
• •6 dried red chilies, soaked
• •1 red bell pepper, chopped
• •3/4 cup vegetable oil
• •1 1/2 tsp salt
• •12 slices Agege bread, sliced

Directions

1. 1Simmer the black-eyed peas in water for 55–60 minutes until very soft, adding more water if needed.
2. 2Mash the cooked peas roughly with 1 teaspoon salt and keep them warm.
3. 3Blend the soaked red chilies and bell pepper with 1/4 cup water until coarse.
4. 4Fry the sliced onions in vegetable oil for 12 minutes until deeply browned.
5. 5Add the pepper mixture and remaining salt and cook for 10 minutes until dark and aromatic.
6. 6Spoon the pepper sauce over the mashed beans and serve with slices of Agege bread.

💡 The onion sauce should become much darker than a normal sauté; that deep browning is what gives Ewa Agoyin its characteristic flavour.

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