Snap Recipe: Ewa Agonyin Sauce
2:02:00 PM
Since the first time I cooked this sauce, I've not looked back. In fact I'd rather eat my beans mashed than the usual stewed beans. This sauce just draws you in, from the first spoon to the last. Now add dodo to the mix, ooh la la. Let me save you the torture and get right to it. It helps to use the video so you can see the color progress.
Video
Video
Ewa Agonyin Sauce
Although traditionally eaten with mashed beans, this dark but delicious sauce can be served with Rice, Noodles, Moinmoin etc The list is endless
Ingredients
- 4 Bell Peppers
- 5 Scotch Bonnets
- 4 Onions
- 1 Cup Crayfish
- 350 ml Palm Oil
- 1/2 Tsp Salt
- 1 Seasoning Cube (Optional)
Instructions
1. Blend peppers with 1 onion till grainy and boil till water evaporates.
2. Heat palm oil in a heavy duty pot. Chop the 3 onions.
3. Add the onions to the hot palm oil and stir continuously till they shrink in size.
4. Add the crayfish and fry for 1 minutes. Cray fish burns easily hence why you shouldn't fry for too long.
5. Add the boiled pepper and fry till the color changes to a very dark color.
6. Sauce should be ready now. Dark and grainy.
7. Serve with mashed beans or rice with some hot fried plantains.
2. Heat palm oil in a heavy duty pot. Chop the 3 onions.
3. Add the onions to the hot palm oil and stir continuously till they shrink in size.
4. Add the crayfish and fry for 1 minutes. Cray fish burns easily hence why you shouldn't fry for too long.
5. Add the boiled pepper and fry till the color changes to a very dark color.
6. Sauce should be ready now. Dark and grainy.
7. Serve with mashed beans or rice with some hot fried plantains.
Details
Prep time: Cook time: Total time: Yield: 5 Generous Servings
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