Ewa Aganyin (Togolese Mashed Beans and Special Sauce)
Ewa aganyin is a popular street food eaten on the streets of Togo, although it is not only eaten by Togolese people. It has a unique and delicious taste and can be eaten with bread, garri, or fried plantain.
Source and licence
"Ewa Aganyin (Togolese Mashed Beans and Special Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ewa_Aganyin_(Togolese_Mashed_Beans_and_Special_Sauce), revision 4513606), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ewa_Aganyin_(Togolese_Mashed_Beans_and_Special_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513606
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Togo. Associated with Togo by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3 cups dried beans, picked free of debris
- 4 medium-size onions, finely chopped
- Salt to taste
- 100 grams crushed dried chiles, soaked in warm water for at least 3 hours or preferably overnight
- Palm oil
- Chicken bouillon cubes
Method
- Put a pot on a medium heat, then add the rinsed beans, enough water to cook it, half of the finely cut onions, and salt to taste. Boil together until they become tender. This will take a while using a regular pot; if you want the cooking process to be faster, you can use a pressure cooking pot. Check regularly to avoid the beans drying out, and add water when needed.
- While waiting for the beans to cook, start preparing the sauce below.
- Once the beans becomes tender, mash until almost smooth.
- Drain the soaked crushed chillies, and blend with some onions to a purée; you can add a little bit of water when blending if needed.
- Place a clean dry pan on medium heat, pour in the palm oil, and leave to bleach for about 2 minutes. Add the remaining chopped onions and fry until the onions are brown but not burnt.
- Add the blended pepper and cook on low heat. Once the pepper starts changing colour from bright red to brown, add salt and the bouillon cubes to taste. If you feel the sauce is soaking up the oil, you can add more palm oil, but do not add water at all. You will need to keep an eye on the sauce so that it does not get burnt, but it might get burnt a little.
- Continue to cook on low heat until the oil floats on the top.
- When it is fully done, serve the beans and sauce together.