Your cooking recipes is the best thanks

It is a Togo sauce not Yoruba sauce.

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

You ar very correct,its originate from the togo who lived in lagos
nice work chy

Thank you sis

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.