Ewa Riro

October 1st, 2018 marked 58 years of Nigerian independence from Britain. In honor of that we were invited to an Independence day party that included info about the country, some Igbo dancing, and of course food. Quite a few of the dishes I recognized. There was jollof rice, Nigerian fried rice, plantains, smoked chicken legs, puff puff, and zobo to drink. There was also this dish, called ewa riro, which I knew was on the agenda to make soon. I even had half a back of black eyed peas tucked in my cabinet from when I made red-red. Red-red is sort of similar, it's black eyed-peas in a tomato sauce but the two dishes are actually quite different. I hope you can check out both.

The dish we had included smoked turkey but most recipes online included crayfish. Since I can't eat fish and smoked turkey was also out for logistical reasons I added a couple drops of liquid smoke. Any of the above mentioned ingredients work.

12 oz. black eyed peas
2 bay leaves
2 onions, chopped
1 red bell pepper
1 large tomato
1 habanero
2 Tbsp. palm oil
1 tsp. bouillon(chicken or vegetable)
3 drops liquid smoke (optional)

Place the beans, 1/2 of an onion, chopped, 4 cups of water, and 2 bay leaves in an instapot. Cook on highest pressure for 8 minutes. quick release. 

Drain the beans and set aside. 

Meanwhile puree the bell  pepper, tomato, habanero, and 1 onion. 

In the instapot on sauté heat the palm oil and remaining half an onions, chopped. Cook until the onion is translucent. Add the pepper mixture form blender. Cook, sitting, for 5 minutes until thickened and reduced.

Add the chicken bouillon cube and liquid smoke and stir in. Add the drained beans and stir thoroughly to cook. Simmer over medium heat, stirring, for 5 minutes.