Ewa Agoyin Stew (Ewa Aganyin Stew) VIDEO

Print Recipe

5 from 1 vote

Ewa Agoyin Stew (Ewa Aganyin Stew) VIDEO

Ewa Agoyin is definitely one of the dishes that will get you excited to eat!

Prep Time15

Cook Time49

Total Time1 4

Course: Stew

Cuisine: African, Nigerian, West African

Keyword: aganyin sauce, authentic ewa agoyin stew, easy ewa agoyin pepper sauce, easy ewa agoyin stew, ewa agoyin pepper sauce from scratch, ewa agoyin- agoyin stew recipe, healthy ewa agoyin pepper sauce, homemade ewa agoyin pepper sauce, homemade ewa agoyin stew, how to make ewa aganyin sauce, how to make ewa agoyin stew, how to make Nigerian ewa agoyin sauce, quick and easy ewa agoyin recipe, quick ewa agoyin pepper sauce

Servings: servings

Calories: 107kcal

Equipment

Ingredients

For the ewa agoyin sauce

4 red bell peppers
2 sweet peppers
½ onion (medium-sized)

For the ewa agoyin stew

Ewa agoyin sauce
pepper seeds
1 tbsp chili flakes (crushed chilies)
1 cup palm oil
½ onion
1 tsp sea salt
2 tsp all-purpose seasoning (2 chicken stock cubes)

Instructions

Blending the sauce

Rinse the bell peppers, sweet peppers, and the onion. Slice and deseed the red bell pepper and the sweet pepper. Set the pepper seeds aside for later use.
Chop the bell peppers, sweet peppers, and onion for easy blending.
Put the sliced red bell peppers and sweet peppers in a blender. Use the pulse option to achieve a finely chopped consistency.
Then, allow the contents to drain for several minutes in a colander. Set the pepper juice aside for drinking or for use in other recipes.
Return the drained peppers to the blender and add the chopped onion.
Blend until smooth. Once smooth and runny, set it aside.

Cooking the sauce

Heat oil in a pot over medium heat.
Sautee the onion until it caramelizes.
Then, add the blended pepper sauce.
Cover the pot with a lid to cook for a minute.
Season it with crushed chilies.
Then, cover the pot with a lid halfway to let the steam escape.
Reduce the fire to low heat.
Cook for 20 minutes, stirring at regular intervals.
Add in the sea salt and stock cubes and continue to cook it on low heat for 20 minutes.
Stir in the pepper seeds with a wooden spatula.
Let the stew cook for another 5 minutes whiles stirring until you get your preferred color.
Once happy with the flavor, transfer the stew into a dish to serve!

Video

Notes

Use oil with high smoke points to prevent the ingredients from burning.
Extract the pepper seeds with gloves and a spoon.
Make chili by dehydrating peppers and blending them.

Nutrition