Ikokore is Ewa Agoyin is a creamy, peppery black-eyed pea mash which is complemented with a signature sauce made from palm oil, onions, and an array of spices. Ewa Agoyin is traditionally paired with sides like fried plantains, yam, or bread.
Slice half of the red onion and combine the remaining half with the white onions, pepper, a cup of water and blend.
Set your cooking pot on heat, add the two cups of palm oil and allow heating, but don’t let it bleach. About 3 minutes should do it.
Once the oil is heated you can add the sliced red onions. Fry the onion for about 3 minutes before adding the ground pepper/chillie, onions and water combination.
Now you fry. This pepper sauce is not like the regular tomato stew, so you would fry for the next 15-25 minutes. In no time, you will notice the sauce drying and turning dark. If it is not dark, it’s not ewa agoyin sauce.
Add the beans to boiling water and allow it to simmer for about 5 minutes, turn off the heat, wash and set aside.
Boil 5 cups of water and start cooking the beans in it. You can add more water in-between.We like it really soft. Add a teaspoon of salt.
Cook until the beans are really soft, then serve with the pepper sauce and agege bread.
0 servings
