Ewa Agoyin (Mashed Black-Eyed Peas) with Gari Eba & Pepper Sauce

COOK THE BLACK-EYED PEAS:

• Drain the soaked Ayoola Black Eyed Peas and boil in fresh water for 35-40 minutes until soft enough to mash easily.
• Drain, reserving a splash of the cooking water, then roughly mash with a wooden spoon leave some texture, this isn’t a purée.
• Season well and stir through a splash of the reserved water to loosen.

MAKE THE AGOYIN PEPPER SAUCE:

• Blend the scotch bonnets, bell peppers and onion to a coarse paste don’t over-blend, a little texture is good.
• Heat the palm oil until it just starts to bleach slightly, then pour in the pepper paste carefully (it will spit).
• Fry for 15–20 minutes, stirring often, until the sauce is deep red, glossy and reduced this slow fry is what builds the flavour.

PREPARE THE GARI EBA:

• Pour boiling water over the Ayoola Gari a little at a time, stirring vigorously and continuously with a wooden spoon.
• Keep working it until smooth, stretchy and lump-free.

BRING IT TOGETHER:

• Spoon the mashed black-eyed peas into a bowl and top generously with the hot pepper sauce, letting the oil pool at the edges.
• Serve the gari eba alongside for scooping.

SERVE HOT