Ewa Agoyin

This Nigerian dish will make you a bean lover if you’re not one already. Ewa Agoyin is a delicious beans recipe, popular for its mushy texture and tasty sauce that compliments the beans perfectly.

Ewa Agoyin is usually eaten with a soft bread, boiled yams, and fried plantains, though it’s amazing all on its own as well! One interesting fact is that ewa agoyin is an original food of the Agoyin people of Cotonou. Nigerians, especially Lagosians, have happily accepted this meal as part of their local cuisine.

You’ll be hooked after the first bite so let’s get to the cooking, shall we?

Before Cooking Ewa Agoyin:

1. Soak the beans for about 2-3 hours or overnight. You can add some baking soda to help reduce flatulence.
2. Coarsely blend the tomatoes, peppers, and one onion. Place in a pot and cook until the liquid dries out. Careful not to burn it.

Ewa Agoyin

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine African, Nigerian

Servings 2 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the ewa agoyin beans:

• 2 cups white black eyed beans or red beans
• salt to taste

For the ewa agoyin sauce:

• 4 habanero peppers ata rodo
• 1 large bell pepper tatashe
• 2 roma tomatoes fresh tomatoes
• 1 cup palm oil
• 2 onion bulbs chopped
• 1 tbsp ground crayfish
• 1 tsp salt
• 1 stock cube maggi, knorr

Instructions

 

How to Cook Ewa Agoyin beans:

• Begin by soaking the beans in water for a while, then strain away the water.
• Place the beans in a pot, cover the beans with fresh water and place on a high flame to bring to a boil. Turn the heat down to mediuim low and let the beans cook for 30 minutes.
• Season to taste with salt and continue cooking until the beans have softened and the water has evaporated. Set aside and mash if you prefer a creamier consistency.

How to Make Ewa Agoyin Stew and Sauce:

• In a saucepan add the palm oil and heat it up until it turns nicely golden. Then, add the onion and caramelize it, careful not to burn it. When the onion has caramelized add the crayfish and fry for 1-2 minutes, while stirring.
• Stir in the tomatoes and habanero and bell peppers and cook, stirring constantly until the sauce darkens a little and the peppers soften.
• Season to your liking with stock cubes and salt. Cover with a lid and simmer for 5 more minutes, then take off the heat.
• Place the delicious Ewa Agoyin on a plate and top with the sauce. Serve with fresh bread slices, boiled yam or fried plantains.
• Enjoy!

Notes

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Chef's Pencil Staff

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