Nigerian Mashed Black-Eyed Peas

Ingredients

• 2 cups dried black-eyed peas
• 8 cups water
• 1 teaspoon sea salt
• ½ cup extra-virgin olive oil
• 2 whole yellow onions, medium
• 3 whole scotch bonnet peppers
• 2 whole red bell peppers, large
• 1 can (28 oz) canned crushed tomatoes
• 1 piece fresh ginger, 1-inch piece
• 4 whole garlic cloves
• 1 teaspoon sea salt
• ½ teaspoon ground cayenne pepper
• 3 tablespoons fresh cilantro or parsley, chopped

Instructions

1. 1

   Rinse 2 cups of dried black-eyed peas under cold running water in a fine-mesh strainer, rubbing them gently with your fingers to remove any dust or debris. Pick through them briefly to discard any stones or shriveled peas.

2. 2

   Place the cleaned peas in a large pot and cover with 8 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer uncovered for 25-30 minutes. The peas should be very tender and starting to break apart easily when you squeeze them between your fingers — you're looking for almost creamy texture, not firm beans.

3. 3

   Stir in 1 teaspoon of sea salt and continue simmering for another 5 minutes. The beans should have released their starch into the cooking liquid, creating a naturally thick, creamy broth. Taste and adjust salt if needed.

4. 4

   While the beans cook, prepare the sauce. Peel and quarter 2 medium yellow onions, cut 2 large red bell peppers into chunks (remove the stem and seeds), and roughly chop 3 scotch bonnet peppers (leave seeds in for authentic heat, or remove them if you prefer less spice). Peel and roughly chop 1-inch piece of fresh ginger and 4 garlic cloves.

5. 5

   Combine the onions, red peppers, scotch bonnets, ginger, garlic, and 1 can (28 oz) of canned crushed tomatoes in a blender. Blend on high speed for 1-2 minutes until completely smooth — the mixture should be a pourable sauce consistency.

6. 6

   Pour 0.5 cup of extra-virgin olive oil into a 12-inch heavy-bottomed pan and set over medium heat. Let the oil warm for 1 minute until shimmering.

7. 7

   Carefully pour the blended pepper-tomato mixture into the hot oil — it will sizzle and steam vigorously for 10-15 seconds, then settle. Stir immediately and continuously with a wooden spoon for the first 2 minutes to prevent sticking.

8. 8

   Reduce the heat to medium-low and let the sauce simmer uncovered for 12-15 minutes, stirring occasionally. You're looking for the oil to separate slightly and rise to the surface, and the sauce to deepen in color and smell intensely aromatic and slightly caramelized. The raw pepper flavor should transform into something mellow and savory. Stir in 1 teaspoon of sea salt and 0.5 teaspoon of ground cayenne pepper, then taste and adjust seasoning — it should be spicy, aromatic, and rich.

9. 9

   Drain most of the cooking liquid from the beans, reserving about 1 cup of the starchy liquid. Using a potato masher or wooden spoon, mash the beans directly in the pot until you reach a thick, creamy consistency with some small bean pieces still visible — it should hold its shape on a spoon but not be completely smooth. Add some of the reserved cooking liquid back in if the beans seem too dry; the mixture should be spoonable but not soupy.

10. 10

    Divide the mashed beans among serving bowls, creating a shallow well in the center. Spoon a generous amount of the agoyin sauce over each portion — the warm, spiced oil should pool slightly over the beans. Garnish with 3 tablespoons of fresh chopped cilantro or parsley scattered on top.

11. 11

    Serve immediately while the beans and sauce are still steaming hot. Ewa Agoyin is best eaten with a spoon, scooping the creamy beans and sauce together with each bite. It's traditionally enjoyed as a breakfast or lunch dish in Nigeria and pairs beautifully with fried plantains or a fresh green salad on the side.

Tools you’ll need

• fine-mesh strainer
• large pot (at least 4-quart capacity)
• blender
• 12-inch heavy-bottomed pan or skillet
• wooden spoon
• potato masher
• serving bowls
• measuring cups and spoons

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