“Ewa” means Beans in yoruba language while “Agoyin” is a term used to describe people from neighboring countries such as Benin republic “Cotonu” and Togo, who came into Nigeria to settle as far back as in the sixties hence the name Ewa Agoyin which simply means “Beans of the agoyin people”. it’s not uncommon to find “Agoyin” women carrying their iron pots on their heads hawking “Ewa Agoyin” on the streets of Lagos where they are mostly found. They made beans and sauce so sweet, that even those who don’t eat out are unusually drawn to the dish after a taste.
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| ewa agoyin hawker |
Ewa agoyin is simply Mashed beans with palmoil based pepper sauce. The sauce (which is the “Koko”of the dish) is basically prepared with blended dry pepper, onion and palmoil and the combination of these results in a tasty sauce with a spicy, earthy taste.
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| ewa agoyin sauce |
On my street foodie waka recently, i came across Silifat an Ewa Agoyin hawker. After buying a large bowl of the dish, i asked her for the recipe and tips on making my Ewa agoyin taste like hers especially the sauce. She hesitated for a while but after much persuasion, she reluctantly give me the list of ingredients and the procedure as listed below.
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| Ewa “Beans”- Mashed |
• Salt to taste
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| ewa agoyin and Agege bread hawker |
0 comment
cant wait to give this a try boy i havent tasted this in over 20 years
Hi Dobby! So how i stumbled upon your great blog was through pinterest as i was searching african food blogs! I am soo glad I found you and you have amazing recipes. Cant wait to try some. 🙂
I asked a woman from Benin republic how the make the sauce. She said there are people who specially sell the 'raw material', that it is the white seed inside the long chilli pepper (Shombo) that is grinded into powder. It is this powder that is used to make the sauce.
Hi Dobby concerning the sauce,can I use dry grind pepper mixed with water. Thanks
Chioma ihieri aka Chyqueen
it looks really nice n simple, i will try it out n tell u hw it comes out.
I'M a die-harder lover of ewa agoyin. I have difficulty making the sauce. It just doesn't turn out right. Would follow your tips
Dobby! You're always on point. You're helping to also save marriages with your blog. Ive become an addict.
Do keep me posted ms cookie 😉
Thanks Sophie. i'm certain you'd find lots of exciting posts on this site. Do stick around 🙂
No you can't. The results would be totally different.
i've noticed that most times the sellers of this dish are often reluctant to give out the "Authentic recipe". it's either they tell half truths by skipping some ingredients or they mislead one entirely. But after watching and asking some "Generous" sellers, i've noticed the ingredients are quite the same.
Thanks Chyqueen, do keep us posted 🙂
Do let us know how it goes k 🙂
Glad you found the blog useful Anon 🙂 *Hugs*
thanks for revealing this secret.
you're welcome Onyi.
Dearie, I v been so excited since I discovered ur blog, pls I wnt to know if what u mean by removing d chaff is by peeling d back off? Pls I really want to understand better.Nky
Hi Nky, What i meant by the chaff is the Husk (or hull) which is the outer shell or coating of a seed (Usually yellow when dry).
pls if the salt is added to the beans at the initial stage wont it harden it..i.e making it not to be cooked properly.. I thought salt is added to it when is done..pls explain for better understanding.. Tanx.
pls if the salt is added to the beans at the initial stage wont it harden it..i.e making it not to be cooked properly.. I thought salt is added to it when is done..pls explain for better understanding.. Tanx.
if salt is added at the initial stage, it'd harden the beans. Cook the beans till it gets soft without salt. Once it gets very soft, you can now add the salt to taste.
ilola, the Benin lady was right. Back in Togo, the ground shombo seeds are the authentic ingredients (I have some in my freezer at the moment, yay 🙂 ), However in Lagos, it is a lot harder to find, so the ewa agoyin sellers use a suitable and readily available alternative which is the recipe Dobby was given. All is well that ends well! BTW, I am half agoyin, half Yoruba.
Beninese add black pepper to the sauce
thanks for the contribution Anon.
Trying this rite now
Do keep us posted Lufizz
Hi Dobby! If I use a pressure pot to cook the beans would I get the same result?
Hi dobby! If I use a pressure pot to cook the beans would I get the same result?
Yes you will
Hello Dobby. I'm so happy to have found this!!! OMG that's literally the only way I eat my beans but since I moved from lagos to Benin, you can never see it here. My question is, what's the local name of the pepper cause I'm confused. Want to try it tomorrow, if you cann assist with a picture, I'll be grateful. Nancy
Hi Nancy, the main ingredient used for this is the ground seeds of chili pepper. This can be hard to find in large quantity hence the use of the above ingredients.
WhaO! this is a wonderful site. i commend your effort
Thanks Unknown 🙂
I notice u didn't add seasoning to the sauce