All Nigerian Foods Blog

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.

We add fried plantain and assorted meat sometime, 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.

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

Agoyin Ingredients

You can use any specie of pepper/chillie 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).

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, like sand. So you would spend the next few minute in the kitchen stirring this sauce.
cooked pepper 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 neigbours 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.

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 is 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.

This is how ewa Agoyin is served in Nigeria.
Ewa agoyin

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

4

Comments

  1. Olajumoke  March 8, 2018

    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.

    reply
  2. Christianah Ajiki  November 21, 2017

    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.

    reply
    • Tobi  January 10, 2018

      Thank you sis

      reply
  3. Zee  November 21, 2017

    You read my mind. I thought about this food yesterday. Thank you.

    reply

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