Ewa Agoyin

Ewa Agoyin is a delicious pepper sauce that is made in Yoruba land and usually served with well-cooked beans. I grew up in Lagos state so I had a lot of this for breakfast.

Ewa agoyin

We add fried plantain and assorted meat sometimes, it’s to die for!

The Yorubas sure have a twist to everything. There is stew and there is ewa agoyin (pepper sauce for beans) and just as you might have guessed, they are all delicious.

First, we are going to be making ewa agoyin (pepper sauce) using the ingredients below. Preparing the beans is the easy part, you will find the recipe at the end of this post.

Complete Ewa Agoyin Ingredients

1 cup of dried crushed chilies/peppers
1 white onion
1 red onion
1 Seasoning cube
Salt to taste
Palm oil – 2 cups
3 cups of beans/black-eyed peas

You can use any species of pepper/chilies as long as it is dried and ground.
I used a combination of one red onion and one white onion.
About two cups of palm oil (red oil) to make my ewa agoyin (pepper sauce).

How to Make Ewa Agoyin

Step 1
Slice half of the red onion and combine the remaining half with the white onions, pepper, a cup of water and blend.
You get this:
Ground pepper

Step 2
Set your cooking pot on heat, add the two cups of palm oil and allow to heat but don’t let it bleach. About 3 minutes should do it. All through the cooking process you don’t let it bleach. the red color is just what set’s it apart from the regular tomato stew.
Step 3
Once the oil is heated you can add the sliced red onions.

Fry the onion for about 3 minutes before adding the ground pepper/chillie, onions and water combination
Making Ewa Agoyin

Step 4
Now you fry. This pepper sauce is not like the regular tomato stew so you would be frying for the next 15-25 minutes. In no time you will notice the sauce drying and turning dark. if it is not dark, it’s not ewa agoyin sauce.

You need the pepper to fry till it takes on the form and texture of small pebbles, or grainy, like sand. So you would spend the next few minutes in the kitchen stirring this sauce.
Ewa Agoyin Sauce

Partly the reason we use the wooden spoon. I think it does a better job than the regular cooking spoon. lots of splashes will occur at first, it dies down with time.

The sauce is already turning dark, we are not yet there but we would definitely get there.

By this time, your kitchen should have been enveloped by the wonderful aroma. If your neighbors are from Yoruba, they should be gathering together already.

Add a cube of seasoning and salt to taste. Fry for another 3-4 minutes and you are done with the making of ewa agoyin (Yoruba pepper sauce).
It should be dried but not burned.

Boiling the beans

You will need:
3 cups of beans
Half teaspoon of salt
Serving: 3 Persons.

In Nigeria we have both brown and white beans (black eyed peas). you can cook any color or specie. Ewa agoyin is however, always made out of brown beans

Boil about 5 cups of water, add the beans and allow it to boil for about 5 minute, turn off the heat, wash and set aside.

Boil another 5 cups of water and start cooking the beans in it. You can add more water in-between.
You want it really soft. Add a teaspoon of salt

Cook until the beans are really soft then go ahead and serve with the pepper sauce and agege bread.

Agege bread is a special soft and delicious bread that is made in Lagos, Nigeria. You can substitute with any other bread if you don’t live in Lagos Nigeria.

How to Serve Ewa Agoyin

This is how to serve ewa agoyin in Nigeria, I love it!
Ewa agoyin

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Find a printable easy recipe for ewa agoyin below.

Ewa agoyin recipe

Ewa Agoyin Sauce Recipe with Bean and bread

Chy Anegbu
Ewa agoyin sauce is served with beans and bread in yoruba land. It is unarguably one of the most popular breakfast in Yoruba land.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine Yoruba Cuisine
Servings 4 People

Equipment

  • Pots

Ingredients
  

  • 1 cup of dried crushed chilies/peppers
  • 1 white onion
  • 1 red onion
  • 1 Seasoning cube
  • Salt to taste
  • 2 cups of palm oil
  • 3 cups of beans/black-eyed peas

Instructions
 

  • Blend the peppers and onions together to get a smooth paste.
  • Set your cooking pot on heat, add 600ml of palm oil (2 cups) let it heat for 3 minutes but don't let it bleach.
  • Add 1 cup of thinly sliced red onion to the heated oil and let it fry for just about 3 minutes.
  • Now go ahead to add the ground chili/peppers/onion combination.
  • Now you fry the sauce for the next 15-20 minutes. By the time you are done, it should have turned a little dark.
  • Add a seasoning cube and salt to taste. You should have your sauce ready in a minute.
  • Serve ewa agoyin sauce with bean, you can throw in few slices of bread.
Keyword Beans and bread, Ewa Agoyin, morning foods, Yoruba foods

I would love to read your comments below, have you tried it yet?

12 Comments

  1. Christianah Ajiki says:

    Interesting! Well done, Aunty Chy. Cooking is life – bae! LOL…
    I read through the recipe and I was salivating as I read. You know why? Beans is my favorite! However, permit me to make a few corrections.

    1. ‘Ewa Aganyin (Agoyin)’ is so called, because it’s an Aganyin recipe. Ewa is Beans so ‘Ewa Aganyin’ is Aganyin (people) beans’, just like ‘Ghana Jollof’.
    2. The oil for Aganyin, traditionally, is bleached. This makes the oil turn black and very light so that it melts in the beans when served.
    3. The pepper for Ewa Aganyin sauce has a formation. Haha.. Dried cayenne pepper seeds, ginger and garlic. A ground* combination of these form a grey- coloured paste that is then fried. I know this because while growing up, we used to buy this paste when we wanted to make the sauce. However, for inaccessibility to this paste, chilli pepper is a good improvization. Have you tried fresh habanero pepper, one or two hard tomatoes and red onions before? You will love it! Just blend and fry with the same procedure but it doesn’t have to be black. If you do try it, please let me know your feedback.
    4. Red onions is more preferred than white onions when making this sauce. And to give it a more ‘Aganyin-ic’ experience, slice the onions (not in large quantity though), don’t chop it. When the oil is bleached, pour in the onions and keep stirring till it turns brown (not translucent). In the end, the onions should be black – and it’s usually tasteless, except for the oil it may have soaked.

    * I used ‘ground’ because the Aganyin women used the grinding stone and not the mill or a blender. That way, they can get a perfect paste texture.

    The cooking procedure is pretty much the same.
    Well done ma’am. You are doing a very great job.

    1. Opeyemi Oladipupo says:

      I tried Christiana Ajiki’s method and it was Wow I so much love it,the one of blending habanero pepper and onions and tomatoes tho I add a little lit to d ingredients but it was so helpful…God bless you all

  2. This is yummy, I love ewa agoyin, saved me a lot of money as a student growing up in Lagos. I could buy a plate for just 80 naira.

  3. Well done Chy. Good work you’re doing highlighting this great meal. I remember with pleasant nostalgic feelings EE’s Agoyin in my younger days in Lagos.
    However, I don’t think Ewa Agoyin is a Yoruba recipe. I think it originated from the Agoyin people from Togo, who lived in Lagos at the time. But of course it has become a very popular recipe in south of Nigeria.

  4. Beautiful,… but you missed the part that it can also be eaten with boiled Yam!!! and one boiled Egg and fish. Kai!!! NNE you try!

  5. Wow???, I just stumbled on this page just now!
    And this ewa agoyin recipe has been a blast!!
    Ma’am chy..ya blessed
    I’ll like to get more of this recipe to make my family mouth water???????

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