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Ewa Agoyin
Nigerian Ewa Agoyin Recipe
Ewa Agoyin is one of those street food that not lots of people learned to prepare at home, there was usually no incentive to know how to make it because the food hawkers always had it and came around daily and in a timely fashion.
The beans is usually served mashed but I that is not a requirement in my opinion, the only requirement is that it should be EXTREMELY soft. I usually cook my beans in the slow cooker overnight to get the perfect texture.
Heads up for those who have never tried agoyin, it is a very oil dish but definitely worth the extra calories.
Ingredients:
The Beans:
- 2 cups Red or White beans
- Salt to taste
The Sauce:
- large onion (thinly slices) – 1
- Palm oil- 1 cup
- Salt- to taste
- Maggi- 2 cubes
- Dried blended crayfish- 1/4 cup
- Bell pepper (tatashe) – 1
- 2 tablespoons grated ginger
- Dried Chilli Pepper (Shombo) – 12-14
Directions:
To Prepare the Beans:
- Wash the beans under running water
- Add 6 cups of water to a pot, set on high heat and bring to a boil.
- Add the beans and reduce the heat to minimum.
- Leave on low heat for 2 hours 30 minutes or until the beans is very soft.
- Add salt to taste. Mash up the beans if you prefer.
To Prepared the Sauce: (Agoyin pepper)
- Set the dried peppers in bowl, pour over some boiling water and leave covered until the peppers are softened (I usually leave the peppers to soak overnight)
- In a blender, combine the bell pepper and soaked peppers with a bit of water. Puree to a coarse texture. Pour the pureed peppers into a sieve and leave to rest so as to remove excess water.
- Set a medium sized pot on medium heat, add the palm oil and wait for the oil to get heated
- Add in the chopped onion, stir at interval until the onion is caramelized (the color should be black but not burnt). This takes about 20 – 30 minutes.
- Add the ginger, sieved pepper, crayfish, salt and maggi. Stir. Cover and leave to fry for another 15 to 20 minutes or until the sauce is darkened
- Optional – Add 2 tablespoons of mashed agoyin beans into the sauce. stir and cook for another 5 minutes
- Sauce is ready to serve
Serve over beans
Enjoy
By 9jafoodie|February 23rd, 2011|77 Comments
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77 Comments
MariamAugust 14, 2021 at 7:33 am - Reply
Hi Ronke,
thank you for the good job you are doing especially with LIN, which i am an ardent follower of.
However i have been craving ewa agoyin for some time now and i am glad i came across your recipe. so i have a question regarding the bell pepper (tatashe) . Can i use the regular red Capsicum we get in abroad supermarket ? also do i need to get it dried or i can use it fresh like that?
Please i would really appreciate your response.
FidelisJuly 1, 2021 at 11:48 am - Reply
Thank you very much…these was rilli helpful
AbiMarch 9, 2021 at 2:33 pm - Reply
Please, if the pepper gets over dried overnight, do I add a little more water or fry that way……I’m worried it may burn quickly while it’s not well cooked.
Theresa AweleJune 25, 2020 at 5:21 am - Reply
I tried this out today and it came out nice, thank you
sanyaolu bukolaOctober 31, 2019 at 5:18 am - Reply
sorry ma should i put ata rodo inside d sauce or ata gun gun
Happiness kitchenMay 16, 2019 at 9:27 am - Reply
Thanks..this was really helpful
TessyFebruary 21, 2019 at 4:35 am - Reply
Thanks!!!my family love it. All thanks to you
Temi SamsJanuary 27, 2019 at 11:07 pm - Reply
Thank you so much for this.. but with the dry pepper,you said we should pour over some hot water and set aside/over night . I this a necessary step ? can i just go ahead and blend dry and still achieve same result or do i still have to soak before use ?
AdetounAugust 25, 2018 at 7:21 am - Reply
I tried your recipe and hubby loves it and so do I !!! Thank you !!! Made it and I can’t wait to buy Agege bread or boiled or fried yam with it! Lol! Thank you xxx
PelumiJuly 15, 2018 at 7:54 am - Reply
Thanks so much for the recipe, it was really helpful. I heard from the agoyin sellers that’ll make the original source they make use of the seeds of the dried bell pepper ..but it is prepared the exact way you have explained it.
MarinaMarch 14, 2017 at 6:33 am - Reply
Hiya is it possible do YouTube video for sauce I always find ur video very helpful thanks.
9jafoodieMarch 27, 2017 at 9:35 am - Reply
Will do!
TopeJanuary 19, 2017 at 6:40 am - Reply
Hi, I’m uncomfortable with very spicy food; can you please suggest alternatives to the “very spicy” dried peppers? thanks
I ANovember 24, 2016 at 7:41 am - Reply
Pls can I use fresh tatashe and shombo, also can I Cook my beans at night and finish in d morning to get that soft nature
9jafoodieNovember 24, 2016 at 8:43 pm - Reply
Yes you can cook the beans overnight. Fresh tatashe can be used but it will take much longer to dry out.
Damola BabalolaJuly 9, 2016 at 8:08 am - Reply
Nice!!! Tried this out and it was great!!!
9jafoodieJuly 9, 2016 at 3:41 pm - Reply
awesome! thanks for the feedback
LolaJuly 6, 2016 at 2:18 pm - Reply
I have been dreaming of this sauce for a while so i decided to try it today. I used crushed chillies and it tasted great however i think i will blend the chllies more next time because i didnt like chewing on the seeds
9jafoodieJuly 9, 2016 at 4:06 pm - Reply
awesome! thanks for the feedback.
herikaJune 26, 2016 at 12:37 am - Reply
I followed the instructions to the letter and my hubby loved it..i think i will blend d pepper a little smoother next time..ate my pepper with indomie…
9jafoodieJuly 3, 2016 at 9:12 am - Reply
awesome! thanks for the feedback.
FunmilayoJune 13, 2016 at 10:56 am - Reply
I do have crunchy texture of ATA AGAYIN all the time,
Simply fry GINGER and GARLIC paste briefly in your bleached palm-oil first before you add your ground onion and ata ijosi, continue stirring until it comes out crunchy,
Hope this helps.9jafoodieJune 15, 2016 at 8:12 pm - Reply
But is that crunchy though or chewy? maybe it’s the terminology that I find confusing. When I think crunchy, I think chinchin type texture.
HopeAugust 1, 2020 at 9:23 am - Reply
Love this recipe . For more clarification please can I use ata gungun instead of dried shombo ? Will I still get the taste of agoyin stew.
Dorothy E. AbayeMay 25, 2016 at 1:28 pm - Reply
Many thanks for this Ewa Agoyin sauce recipe. I will try it out and give u a feedback
9jafoodieMay 26, 2016 at 7:58 pm - Reply
Yeii! do let me know how it turns out.
MrsBApril 26, 2016 at 5:19 pm - Reply
Tried this today and it came out wonderful! Pregnancy craving satisfied!
9jafoodieApril 26, 2016 at 8:22 pm - Reply
Yeiii! thanks for the feedback.
vanessaMarch 23, 2016 at 3:49 pm - Reply
tastes awesome! i made it, finished it, and made it again in one day!
9jafoodieMarch 28, 2016 at 2:20 pm - Reply
hahahahhha.. thanks for the feedback Venessa.
oluwaseunDecember 12, 2015 at 8:07 am - Reply
The secret method for the crunchiness of the sauce is after frying ur chopped onion, then u add dried ata gun gun ( dried grinded pepper) with sàlt and stir fry before adding any other thing..
9jafoodieDecember 13, 2015 at 9:09 am - Reply
Thanks for the addition
AdeNovember 11, 2015 at 8:00 am - Reply
am s little confused … so i am suppose to put a bit of the ewa into the sauce aswell ? sorry if i sound daft
9jafoodieNovember 11, 2015 at 8:00 pm - Reply
yes – this step is completely optional but the traditional recipe calls for addition of some mashed agoyin. I typically use about 2 table spoons.
titiOctober 29, 2015 at 5:21 pm - Reply
Can I use vegetables oil instead of Palm oil
9jafoodieOctober 31, 2015 at 9:30 pm - Reply
I wouldn’t suggest that, the taste will not be thesame.
BisiMarch 22, 2015 at 5:42 pm - Reply
Is the sauce the same thing as sh*to sauce in ghana or different
9jafoodieMarch 22, 2015 at 8:26 pm - Reply
No it isnt.
sapheeMarch 11, 2015 at 4:09 am - Reply
Hi, please can I use ata rodo in place of the dried sombo? I want to try this today.
9jafoodieMarch 11, 2015 at 10:39 am - Reply
The taste will be a little different but you sure can
MariamMarch 6, 2015 at 11:22 am - Reply
I tried this today with ground pepper and it came out really nice. Thank you
tosineFebruary 3, 2015 at 11:48 am - Reply
I tried the ewa agonyin sauce and it was fantastic. A lot better than those roadside ones. I’ve not enjoyed beans that much before. My husband loved it too. Thank you so much, God bless you
9jafoodieFebruary 3, 2015 at 2:19 pm - Reply
That’s awesome. thanks for the feedback.
mrs ehimaJanuary 27, 2015 at 4:21 pm - Reply
Hi. Pls can u upload a basic recipe 4 making meatballs. I sent u an email earlier, but no reply. I’ll be grateful if u show how to make meatballs. Thanks
e__victorJanuary 27, 2015 at 7:46 pm - Reply
https://www.9jafoodie.com/sauce-for-rice-and-beans/
KemiJuly 1, 2014 at 5:57 am - Reply
The crunchiness of the sauce is from added beans truly. The nearly burnt base of the beans is allowed to dry not burnt but nearly burnt and added to the sauce.
TosinMarch 25, 2014 at 4:19 pm - Reply
Hello!!!
This is my second time of using your recipe o (joined with Dooney’s) and all I can say is THANK YOU!!! The colour, the crayfish smell…woyah! God bless the neighbours for their patience sha…
More grease to your elbow! xx
9jafoodieMarch 26, 2014 at 7:57 pm - Reply
We are happy to hear that, happy cooking!!
Aya NiyiMarch 13, 2014 at 11:25 am - Reply
Thank you, thank you. I made this and it was beyond perfect.
9jafoodieJune 10, 2014 at 9:08 pm - Reply
awesome!
ChineduJanuary 15, 2014 at 1:36 pm - Reply
hello,
thanks for your recipe. I am having problem soaking the black eyed white beans. soaked for over 10 hours and still having difficulty removing the shell. is there any special method I could use to make the shell come off easily.folashadeNovember 1, 2013 at 10:13 am - Reply
Ifollowedyour recipes and I didn’t get it wrong, thank u so much for sharing this.it was my first time of making it yesterday and it turned out perfectly.
9jafoodieNovember 1, 2013 at 9:31 pm - Reply
yeiiii!!! glad the recipe worked out.
AnonymousSeptember 5, 2013 at 9:27 am - Reply
Comment…God bless u for dis recipe.
9jafoodieSeptember 14, 2013 at 11:25 am - Reply
Amen!!
ameenatApril 15, 2013 at 3:14 am - Reply
I love your food blog,you are doin such a wonderful job!
9jafoodieApril 19, 2013 at 10:08 pm - Reply
Thank you so so much!!
AnonymousMarch 28, 2013 at 12:22 pm - Reply
Nice! Will try it. Thanks for the recipe.
CutieyelFebruary 16, 2013 at 10:00 am - Reply
To prepare the ewa aganyin sauce,bleach your palm oil,mix your ground pepper(ata gigun) in water.fry the chopped onions and then pour your mixed pepper,add salt and your seasoning.make sure you stir it so that it wont get burnt…
Stanley IzebhokhaeSeptember 6, 2012 at 7:43 am - Reply
I heard that some beans is added to the sauce to give it the unique taste it has, is this true and if beans is added how exactly is it added, from the recipe I saw on http://www.avartsycooking.com/2009/05/beans-regular-ewa-aganyin/ says beans is added, though this is the most nebulous recipe I have seen all my life, your recipe seem to be clearer but lacks the added beans.
9jafoodieSeptember 8, 2012 at 8:49 am - Reply
HI, I have never heard of beans being added. The only reason I see for adding beans would be to thicken the sauce, if you make the sauce right it should be thick enough already.
NdyAugust 23, 2012 at 7:16 pm - Reply
I am trying this recipe as we speak, I am keeping my fingers crossed and praying that it comes out really good especially as other will be eating it. This is my second time trying to make Ewa Agoyin, the first time, it did not come out right (by the way it was not your recipe i used the first time)
9jafoodieAugust 23, 2012 at 7:20 pm - Reply
Good luck Ndy,I am here if you have any questions. Remember to be very patient with the onions.
NdyAugust 29, 2012 at 12:43 pm - Reply
I have a quick question, I tried the ewa agoyin recipe, the beans came out really good but I had a problem with the sauce. It did not turn out as dark as it should. It was kinda like a pepper orange. The taste was good that we ate the sauce with other things after the beans was done. What did I do wrong, do I need to cook the pepper longer till it turns dark, I was worried that it would burn.
9jafoodieAugust 31, 2012 at 4:01 pm - Reply
It could be one of two things, it could be that the pepper mixture wasn’t dried enough before you added it to the onions or you didn’t fry the onions well. The onions should be very dark but not burnt.
empressJuly 26, 2012 at 2:28 am - Reply
Hi, you keep saying one cup, is there a particular cup u use to measure? :)
9jafoodieJuly 28, 2012 at 9:59 am - Reply
Hi Empress! I think cup is standardized as a unit of measure all over…. I use the same cup as I use for baking I.E 250ML= 1 cup.
9jafoodieJune 30, 2012 at 10:59 am - Reply
Hi Bukki! I updated the recipe to reflect the local names i.e. tatashe and ata rodo. I will keep your advice in mind for future posts. Thanks for taking the time to comment.
BukkiApril 14, 2012 at 8:58 am - Reply
Please can you help me with the Nigerian Names of the peppers in your recipe – I have seen the ata rodo , is the bell Pepper tatase?
Also in your future posts, please can you put the local names of the ingredients in parenthesis so that some of us are not discouraged from trying the recipes.
As this recipe is a Naija food, I knew that these names must have Nigerian Names, that’s why I am asking.
I have looked at other recipes where I assumed I might have to get to “tush” supermarkets to get the ingredients and got discouraged.
Thanks
onyinMarch 14, 2012 at 8:57 am - Reply
Thanks for the recipe, i have been looking for it but what is HABANERO PEPPER in yoruba?
EwaMarch 14, 2012 at 2:59 pm - Reply
Habanero is “Ata Rodo”
9jafoodieMarch 15, 2012 at 6:29 am - Reply
Yes, it’s AtaRodo
EbunFebruary 24, 2012 at 11:09 pm - Reply
Yea, Adun is correct, there is this crunchiness the sauce has.
I plan to try this again, thanks for ur post.AdunFebruary 19, 2012 at 6:31 pm - Reply
Thank you for the recipe. I tried this yesterday; and even though it came out really nice, I’m curious to know how the original “agoyin” sauce has a crunchy texture? Thank you
9jafoodieFebruary 20, 2012 at 2:54 pm - Reply
Happy to know the recipe worked great for you. Crunchy? I know how the onions is fried affects the texture of the sauce. I have actually never had crunchy sauce before.
temmyteeNovember 24, 2012 at 4:34 am - Reply
The agoyin recepie is a togolese recepie. It is usually made with dry pepper. That’s why it always has the cruncy feel.
9jafoodieNovember 26, 2012 at 4:43 pm - Reply
Hi Temmytee, do you have a togolese version of the recipe? we will be happy if you share.
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