Chiuchow-style Spicy Black Bean Stew

Ingredients

While the original Ewa Agoyin is a Nigerian dish made with mashed beans and a spicy sauce, this Chiuchow-style adaptation transforms it into a hearty stew. The Chiuchow-style Spicy Black Bean Stew incorporates fermented black beans, garlic, and chili peppers, which are key ingredients in Chiuchow cuisine. The stew is also known for its thicker consistency and the addition of meat or vegetables, making it a more substantial and satisfying dish. We alse have the original recipe for Ewa agoyin, so you can check it out.

• 2 cups (400g) fermented black beans 2 cups (400g) fermented black beans
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 pound (450g) pork belly, diced (or substitute with tofu for a vegetarian option) 1 pound (450g) pork belly, diced (or substitute with tofu for a vegetarian option)
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Rinse the fermented black beans under cold water to remove excess salt. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced chili peppers, and grated ginger. Sauté until fragrant and the onions are translucent.
3. 3.
   Add the diced pork belly (or tofu) to the pot and cook until browned on all sides.
4. 4.
   Stir in the fermented black beans and cook for a few minutes to release their flavors.
5. 5.
   Pour in the chicken or vegetable broth, soy sauce, rice vinegar, and sugar. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the pork (or tofu) is tender and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Chiuchow-style Spicy Black Bean Stew hot, garnished with chopped green onions. It pairs well with steamed rice or crusty bread.

Treat your ingredients with care...

• Fermented black beans — Rinse the beans thoroughly to remove excess salt before using them in the recipe.
• Pork belly — For a leaner option, you can use pork loin instead of pork belly. Make sure to adjust the cooking time accordingly as loin may cook faster.

Tips & Tricks

• For an extra kick of heat, add a few drops of chili oil to the stew before serving.
• If you prefer a thicker stew, you can mash some of the black beans against the side of the pot with a spoon during cooking.
• Adjust the spiciness by adding more or fewer chili peppers, according to your taste preference.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Chiuchow-style Spicy Black Bean Stew hot, accompanied by steamed rice or crusty bread. The stew can be the main course of a meal or served as a side dish alongside other Chiuchow-inspired dishes.

Presentation advice

Garnish the stew with a sprinkle of chopped green onions to add a pop of color. Serve it in individual bowls or a large communal dish, allowing guests to help themselves and savor the flavors.