Feb 27, 2025

Stewed Beans and Fried plantain (Èwà Rírò àti Dòdò)

Name: Stewed Beans and Fried Plantain (Èwà Rírò àti Dòdò)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Nigerian
Ingredients: 2 cups dried Nigerian honey beans or black-eyed peas; 3-4 cups water (or vegetable broth); 1 medium yellow onion, cut in half; 1-2 fresh Scotch bonnet chilis (or Indeegenus Nsukka Pepper Powder for extra heat); 4 tbsp Red Palm Oil; 1 tbsp Indeegenus Native All Purpose; Salt, to taste; 2 ripe plantains, sliced; Oil (for frying); Pinch of salt

Nigerian Stewed Beans and Fried Plantain (Ewa Riro àti Dodo)

Known as Ewa Riro (Èwà Rírò àti Dòdò) by the Yoruba people from the western part of Nigeria, this dish is rich and hearty and embodies the warmth of West African home cooking. Made with black-eyed peas or honey beans, slow-cooked in a deeply flavorful palm oil sauce infused with Indeegenus Native All Purpose Mix and Nsukka Pepper spices, this dish is the definition of comfort food. Served with sweet fried plantains, the balance of savory, spicy, and caramelized sweetness makes it an irresistible meal. Whether enjoyed alone, with boiled or fried plantain, with rice, yam or potatoes, variation of this dish is a staple across many West African countries, offering both nutrition and nostalgia in every bite.

What to serve with Ewa Riro

Enjoy Ewa Riro with fried plantain (dodo), garri (dried cassava flakes), bread (agege bread, sourdough), boiled yam or potatoes, rice.

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Stewed Beans and Fried Plantain (Èwà Rírò àti Dòdò)

Cuisine

Nigerian

Servings

Prep Time

15 minutes

Cook Time

55 minutes

Cook Mode

Nigerian Stewed Beans and Fried Plantain

Ingredients

2 cups dried Nigerian honey beans or black-eyed peas
3-4 cups water (or vegetable broth)
1 medium yellow onion, cut in half
1-2 fresh Scotch bonnet chilis (or Indeegenus Nsukka Pepper Powder for extra heat)
4 tbsp Red Palm Oil
1 tbsp Indeegenus Native All Purpose
Salt, to taste

Fried Plantain

2 ripe plantains, sliced
Oil (for frying)
Pinch of salt

Directions

Soak the Beans:

Place the beans in a bowl and cover with water. Soak for at least 2 hours, preferably overnight, to soften and reduce cooking time.

Wash and Cook the Beans:

Drain and rinse the soaked beans thoroughly. Remove any floaters and debris.
Place the beans in a pot with 4 cups of water and 1 tsp sea salt. Cook until soft, about 45-50 minutes (or 15-20 minutes in a pressure cooker). Drain and set aside.

Prepare the Pepper Sauce:

Roughly chop the onion and chilies, then pulse in a blender or mini food processor until finely chopped but not pureed.

Cook the Sauce:

Heat the palm oil in a wide skillet over medium heat. Avoid overheating to prevent smoking.
Add the onion-pepper mixture and sauté for 3-4 minutes until fragrant. Stir in the Indeegenus Seasoning Kewb mix and Country Onion.
Reduce the heat, cover, and simmer for 5 minutes to allow the flavors to meld.

Combine the Beans and Simmer:

Add the cooked beans to the skillet, along with 2-3 cups of water or broth. Stir well and season with salt to taste.
Cover and let simmer on low heat for 10-12 minutes, allowing the beans to absorb the flavors.

Fry the Plantain

Enjoy hot with fried plantains, rice, potatoes, or even crusty sourdough bread.

Serve:

Heat oil in a skillet. Fry plantain slices in batches until golden brown. Drain on paper towels.

Recipe Note

Tip: To make perfect fried plantains, slice ripe plantains diagonally, fry in hot oil until golden, and sprinkle with a pinch of salt for balance.