Ewa Agoyin with Dodo — Spiced Mashed Beans & Fried Ripe Plantain

How to Make It

1. 1

   Soak and Prep the Beans

   Drain the soaked honey beans and rinse under cold running water 2–3 times until the water runs relatively clear. Soaking overnight removes a significant portion of the oligosaccharides responsible for bloating — do not skip this step for gut-sensitive patients. Set aside the diced half of the onion, garlic, and grated ginger.

   Tip: If short on time, use a quick-soak method: boil beans for 5 minutes, remove from heat, cover, and let sit for 1 hour before draining and rinsing.
2. 2

   Cook the Beans Until Completely Soft

   Transfer the soaked beans to a deep pot and cover generously with fresh water (about 3 cups). Add the diced onion, minced garlic, and grated ginger. Bring to a hard boil over medium-high heat. If using potash, dissolve a tiny pinch in a tablespoon of water, strain, and add only the strained liquid to the pot — this speeds up softening. Cook for 50–60 minutes, topping up water as needed, until the beans are completely tender and beginning to break down. The beans should be soft enough to mash easily between two fingers.

   Tip: A pressure cooker reduces this to 20–25 minutes. Do not add salt or acidic ingredients (tomato) while beans are cooking — acid prevents softening.
3. 3

   Mash the Beans (Ewa Agoyin Style)

   Once beans are fully cooked and most water has been absorbed, use a wooden spoon or potato masher to partially mash the beans directly in the pot. Ewa Agoyin should be thick, creamy, and rustic — not completely smooth like a purée, but with no whole beans remaining. Add a pinch of salt and the half-cube of low-sodium bouillon. Stir well, taste, and adjust seasoning. Reduce heat to the lowest setting to keep warm while you prepare the sauce and plantain.

   Tip: The mashed beans thicken further as they cool — if plating later, loosen with a tablespoon of warm water.
4. 4

   Prepare the Agoyin Pepper Sauce

   Heat the red palm oil in a small pan over medium heat until it melts and becomes fragrant (do not bleach or overheat — this destroys the beta-carotene and vitamin E). Add the thinly sliced onion and fry slowly for 8–10 minutes, stirring occasionally, until deeply caramelised and dark — this is the signature step that gives Ewa Agoyin its distinctive, complex flavour. Add the ground dried tatashe and habanero pepper. Stir and fry for another 5 minutes until the oil surfaces and the sauce is thick and fragrant. Add the ground crayfish and stir for 1 more minute. Season lightly — the sauce should be bold, smoky, and slightly spicy.

   Tip: The slow caramelisation of onions in palm oil is non-negotiable for authentic Ewa Agoyin flavour. Do not rush this step.
5. 5

   Prepare and Fry the Plantain (Dodo)

   Peel the ripe plantains and cut on a slight diagonal into pieces approximately 1.5 cm thick. Pat dry with a clean cloth or kitchen paper — this reduces oil splatter and helps achieve a better sear. Heat the groundnut oil in a wide, non-stick frying pan over medium heat. Test the oil is ready by dipping the edge of a plantain slice — it should sizzle immediately. Fry the plantain in a single layer for 3–4 minutes per side until deeply golden-brown and caramelised. Do not overcrowd the pan. Remove and drain on a clean wire rack or paper towel-lined plate.

   Tip: Shallow-frying rather than deep-frying significantly reduces total fat and calorie content. The plantain's natural sugars caramelise beautifully in minimal oil when the pan is not overcrowded.
6. 6

   Plate and Serve

   Spoon a generous portion of the warm mashed Ewa Agoyin onto a plate or into a bowl. Ladle 1–2 tablespoons of the agoyin pepper sauce over the top of the beans. Arrange 4–5 pieces of fried dodo alongside. Serve immediately while both components are hot. For clinical meal prep, store the beans and sauce together (refrigerates well for up to 3 days), and fry the plantain fresh per serving for best texture.

   Tip: For diabetic patients or weight management, reduce the plantain portion to one small plantain per serving and increase the bean portion — this lowers the glycaemic load while boosting protein and fibre.