Can I use canned beans for Ewa Agoyin?
While possible, canned beans will not achieve the same creamy, mashed texture as dried beans cooked from scratch. If using canned, rinse thoroughly and simmer briefly to soften further before mashing.
BREAKFAST
Nigerian Ewa Agoyin (Mashed Beans) with Fried Plantains
Experience the rich flavors of Nigeria with this hearty breakfast featuring creamy mashed honey beans, slow-cooked to perfection, and served alongside sweet, golden fried plantains. This dish offers a delightful balance of savory and sweet, making it a truly satisfying start to your day.
HOW TO MAKE IT
Let's cook.
01
Drain the soaked honey beans and rinse thoroughly. Place them in a large pot, cover with fresh water, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 60-75 minutes, or until the beans are very soft and easily mashed. Stir occasionally and add more water if needed to keep the beans submerged.
02
While the beans are cooking, prepare the sauce. Heat 1/2 cup of palm oil in a separate saucepan over medium heat until it shimmers, about 3 minutes. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
03
Stir in the flaked smoked mackerel, crayfish powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. Remove from heat and set aside.
04
Once the beans are very soft, drain any excess water, reserving about 1/4 cup. Mash the beans thoroughly with a potato masher or the back of a spoon until smooth and creamy. If the mixture is too thick, add a little of the reserved bean water until it reaches a desired consistency.
05
Gently fold the prepared sauce into the mashed beans until well combined. Keep warm over low heat.
06
Heat 1 cup of vegetable oil in a large frying pan over medium-high heat until it reaches 350°F/175°C. Carefully add the sliced plantains in a single layer, ensuring not to overcrowd the pan.
07
Fry the plantains for 2-3 minutes per side, or until golden brown and slightly caramelized. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
08
Serve the warm Nigerian Ewa Agoyin (mashed beans) immediately, topped with the freshly fried plantains.
About This Recipe
Experience the rich flavors of Nigeria with this hearty breakfast featuring creamy mashed honey beans, slow-cooked to perfection, and served alongside sweet, golden fried plantains. This dish offers a delightful balance of savory and sweet, making it a truly satisfying start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smoky flavor, you can add a small piece of smoked turkey or beef to the beans while they are boiling. Adjust the amount of crayfish powder to your preference for a more intense seafood flavor. Ensure plantains are ripe (yellow with black spots) for optimal sweetness and texture.
Easy Substitutions
If honey beans are unavailable, black-eyed peas can be used, though they may require slightly longer cooking. Vegetable oil can be used instead of palm oil for frying plantains, but palm oil is traditional for the bean sauce. Smoked fish can be replaced with cooked, shredded chicken or beef for a different protein.
Storage & Reheating
Store leftover Ewa Agoyin and fried plantains separately in airtight containers in the refrigerator for up to 3 days. Reheat the beans gently on the stovetop or in the microwave. Reheat plantains in a dry pan or air fryer for best texture.
Serving Suggestions
Serve this Nigerian Ewa Agoyin with a side of garri (toasted cassava flakes) for a traditional pairing. It also pairs well with a fresh tomato and onion salad. For a heartier meal, add a fried egg on top. A sprinkle of chopped fresh cilantro can add a touch of freshness.
Common Mistakes
Not soaking the beans: This will drastically increase cooking time and result in unevenly cooked beans. Always soak beans overnight. Not mashing the beans enough: The beans should be very soft and mashed to a creamy consistency, not chunky. Overcooking the palm oil: Heating palm oil too high or for too long can make it bitter. Heat until just shimmering. Not draining plantains properly: This can lead to greasy plantains. Always drain on paper towels.
Frequently Asked Questions
What if I don't like smoked fish?
You can omit the smoked mackerel and instead use cooked, shredded chicken or beef in the sauce, or simply make a vegetarian version with just onions and spices.
How do I know if my plantains are ripe enough?
Ripe plantains will have mostly yellow skin with several black spots. Green plantains are starchy and not suitable for frying in this recipe.
Can I make the bean sauce ahead of time?
Yes, the bean sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before combining with the mashed beans.
MORE TO KNOW
The key to authentic Ewa Agoyin is achieving a very soft, almost paste-like consistency for the beans. Soaking the beans overnight significantly reduces cooking time and helps them break down more easily. The sauce, often referred to as 'stew' or 'ata dindin', is traditionally made with dried bell peppers and onions, fried in palm oil until deeply caramelized, giving the dish its characteristic rich flavor and reddish hue. For a simpler version, as in this recipe, a basic onion and smoked fish sauce works wonderfully.
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