Try the Bold Flavors of Nigeria with this Delicious Vegan Ewa Agoyin Recipe

• 1 cup dry black-eyed peas
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 habanero pepper, minced (optional)
• 1 tsp cumin seeds
• 1 tsp chili flakes
• 1 tsp smoked paprika
• Salt to taste
• Olive oil
• Cooked white rice for serving

Instructions:

1. Rinse the black-eyed peas and soak them in cold water overnight.
2. Drain and rinse the peas, then place them in a large pot with enough water to cover them by 2 inches. Bring to a boil, then reduce the heat to low and simmer until the peas are tender, about 1-2 hours.
3. Heat a large pan over medium heat and add a drizzle of olive oil. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
4. Add the tomatoes, habanero pepper (if using), cumin seeds, chili flakes, paprika, and salt to the pan. Stir to combine.
5. Add the cooked black-eyed peas to the pan and bring the mixture to a boil. Reduce the heat to low and simmer for an additional 15-20 minutes, or until the vegetables are tender.
6. Serve the ewa agoyin over white rice. Enjoy!

Note: Ewa agoyin is traditionally served with a spicy tomato sauce on the side. To make the sauce, combine diced tomatoes, habanero pepper, and a little water in a blender and blend until smooth. You can also add in a little tomato paste or diced onions for extra flavor.