About the Recipe
Ewa Riro is a hearty and filling dish. It is usually served with Garri, bread or ripe plantains. It also accompanies rice and cornbread.
Ingredients
Tomato Pepper Blend
2 small Roma tomatoes
2 red bell peppers, chopped
1 scotch bonnet pepper, (remove seeds for less heat) or habanero pepper
1 red onion, quartered
3 vegetable bouillon cubes or 6-8 small cubes
Beans
3 cups black eyed peas, soaked and cooked or 4 15-oz cans black eyed peas rinsed and drained
1/3 cup red palm oil or refined coconut oil
2 nori sheets, blended
Preparation
Tomato Pepper Blend
Make
Add all ingredients to a high-powered blender and blend until smooth. Set aside.
Beans
Prep
Grind the nori sheets in a blender and set aside.
Make
Add oil to the saucepan over medium heat. Let the oil become warm.
Add the diced red onions and saute until translucent.
Add the tomato blend and let simmer for about 7 minutes.
Add the cooked beans and nori flakes to the pan. Mix well.
Simmer for 10 minutes and serve immediately.