Ewa Agoyin with Spicy Tomato Sauce

Ingredients

• 2 cups (400g) dried black-eyed peas 2 cups (400g) dried black-eyed peas
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• 4 large tomatoes, diced 4 large tomatoes, diced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 scotch bonnet peppers, finely chopped (adjust according to desired spice level) 2 scotch bonnet peppers, finely chopped (adjust according to desired spice level)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black-eyed peas under cold water and soak them overnight. Drain the soaked peas.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the soaked black-eyed peas to the pot and stir well to coat them with the onion and garlic mixture.
4. 4.
   Pour in the water and add the salt, cumin, coriander, paprika, and chili powder. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender and creamy.
6. 6.
   While the black-eyed peas are cooking, prepare the spicy tomato sauce. In a separate pan, heat a tablespoon of vegetable oil over medium heat.
7. 7.
   Add the diced tomatoes, red bell peppers, scotch bonnet peppers, and tomato paste to the pan. Cook for about 10 minutes, or until the tomatoes and peppers have softened.
8. 8.
   Transfer the tomato and pepper mixture to a blender or food processor and blend until smooth.
9. 9.
   Return the blended sauce to the pan and simmer for an additional 10 minutes, allowing the flavors to meld together.
10. 10.
    Serve the creamy black-eyed peas with the spicy tomato sauce, garnished with fresh cilantro.

Treat your ingredients with care...

• Black-eyed peas — Make sure to soak the dried black-eyed peas overnight to ensure they cook evenly and become creamy.
• Scotch bonnet peppers — Adjust the amount of scotch bonnet peppers according to your desired level of spiciness. Be cautious as they are very hot, so handle them with gloves and avoid touching your face or eyes.

Tips & Tricks

• For a smoky flavor, you can add a teaspoon of smoked paprika to the tomato sauce.
• If you prefer a milder spice level, remove the seeds from the scotch bonnet peppers before adding them to the sauce.
• Serve Ewa Agoyin with a side of fried plantains or crusty bread for a complete meal.
• Leftover Ewa Agoyin can be stored in the refrigerator for up to 3 days and reheated before serving.
• Feel free to customize the spice blend in the tomato sauce according to your taste preferences.

Serving advice

Serve Ewa Agoyin hot, with a generous amount of the spicy tomato sauce drizzled over the creamy black-eyed peas. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, you can serve Ewa Agoyin in individual bowls, with the black-eyed peas forming a smooth mound in the center and the spicy tomato sauce surrounding it. Sprinkle some chopped cilantro on top for an attractive finishing touch.