Wake-Ewa (Black Eyed Beans with Sauce)
Submitted by jcomtois
Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minWake-Ewa (also spelled Ewa Agoyin) is one of those soul-warming West African staples that packs massive flavor from humble ingredients.
Black-eyed peas get partially mashed into a thick, rustic stew, then folded into a fragrant sauce built on grated onion, fresh tomatoes, chili, and coriander.
The result is rich, earthy, and deeply spiced. Pile it over steamed rice or scoop it up with fufu for the full experience.
Pro Tips
- Grating half the onion is key. It melts into the sauce and creates a thick, velvety base that cooked onion slices alone can’t achieve.
- Mash the black-eyed peas only partially so you get both creamy texture and whole beans in every bite.
- Adjust chili powder to your heat preference. For a more authentic kick, use scotch bonnet pepper.
- This stew reheats beautifully the next day as the spices continue to deepen.
Ingredients
Directions
First cut the onion in half. Grate one half then slice the rest finely.
Warm the oil in a pan and soften the onion slices in it.
Meanwhile, combine the grated onion, chili, coriander and onion slices.
Continue to cook the mixture gently for 10 to 15 minutes, stirring constantly.
After this put in the cooked black eyed peas, mash them a little and then mix everything well and cook for 5 to 10 minutes to heat all the ingredients before serving with salad and rice or fufu (cassava mash).
Comments
