Connect with us

Dinner

Beans (Regular & Ewa Aganyin) Recipe

Published

on

To make ewa aganyin, here’s what you’ll need: Beans (Regular & Ewa Aganyin)

Beans

Ingredients:

4 cups beans
2 cups shawa (dried fish)
1 m red bell pepper
2 m tomatoes
1 s/m red onion
3 habaneros or rodo
1 s sweet yellow onion
3 garlic cloves
2 knorr cubes
3 tbsps Goya Adobo seasoning w/ pepper
1/2 tsp salt
1 cup palm oil
1 cup canola oil

Directions:

1. Pick beans, remove dirt and stones. Rinse 3 times, drain.

2. Blend red bell pepper, habaneros, tomatoes, onion, 2 garlic cloves. Add 2 cups water (will be a watery mix). Put pot on stove over medium heat. Add palm and canola oil. Let heat (not smoking).

3. Add blended mixture to pot. Add beans to mixture. Reduce heat to low.

4. Slice remaining garlic clove and yellow onion into beans (will all dissolve). Let cook on low heat for 1.5 hrs.

5. Add seasonings. Stir and let cook further (still on low heat).

6. In a small bowl, add hot water to dried fish (soak for 15 minutes). Pick bones apart. Add to beans and stir. Let cook for another half hour. At this point, it should be very soft and mushy (you should still see some whole beans though, if not you can mash to get it ‘mushier’). There will be some oil floating on the top, simply mix together.

7. Turn off heat. Let stand 5 minutes before serving.

To make regular beans:

  1. Add picked beans to boiling water. Slice onions and garlic into beans. Let cook for at at least an hour on medium heat. Once it has reached your desired softness, reduce heat to low.
  2. Add palm oil. Add seasonings (add dried red pepper as well). Add shawa (dried fish enhances the flavor… optional). Mix together thoroughly. Let cook another 15 minutes.
  3. Turn off heat. Let stand 5 minutes before serving.

Beans are best eaten with plantain, in my opinion. It can also be eaten with rice or with garri (dried cassava) sprinkled over the top. My cousins did teach me to eat beans with granulated sugar sprinkled over the top, gross but yummy!

Enjoy…

Source: www.avartsycooking.com

Continue Reading
Advertisement
Click to comment

Leave a Reply

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Dinner

Egusi Soup

Published

on

By

Ingredients

Directions

  • Prep 15 m

  • Cook 1 h 20 m

  • Ready In 1 h 35 m

  1. Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
  2. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
  3. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
  4. Add tomato sauce, water, and shrimp and simmer for 10 minutes.
  5. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Continue Reading

Dinner

Zimbabwean Chicken and Vegetable Soup

Published

on

By

Ingredients

Directions

  • Prep 30 m

  • Cook 1 h 30 m

  • Ready In 2 h

  1. Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  2. Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
Continue Reading

Dinner

African Sweet Potato and Peanut Soup

Published

on

By

 

Ingredients

Directions

  • Prep 20 m

  • Cook 55 m

  • Ready In 1 h 15 m

  1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
  2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
Continue Reading

Most Popular