This hearty ewa aganyin and it’s sauce is perfect for those who truly enjoy flavorful spicy foods. Made with chilis (Cameroun peppers) and dried red bell peppers (tatashe) with lots of Onions!
This recipe came to Nigeria through the influence of the Agoyin People from Cotonou in Lagos and Nigerians have gladly accepted this meal.
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Recreating a much loved classic
Ewa Agoyin (Ewa Aganyin) is a very popular street food, especially on Lagos streets in Nigeria and it is very easy to prepare at home. It is made by boiling Beans until it’s really tender then mashing it.
This delicious meal is usually accompanied by a spicy stew which is usually referred to as Ewa Agoyin (Ewa Agoyin) Stew. Ewa Aganyin sauce is a spicy sauce made with dried tatashe, chili pepper, and lot of onions.
I try to make more than I need for a day when making this recipe so that I can have enough to keep in my rerigerator or freeze. Yes, it freezes well!
What type of Pepper is best for making Ewa Aganyin Sauce?
We usually use dried tatashe to make this recipe traditionally. However, I know this may be hard to get if living outside the home. In that case, I will recommend California chili pods also known as Anaheim peppers New Mexico peppers, or Magdalena chilis. This is a great alternative. I have used it and it works well in this recipe. They have a mild to medium heat with a deep flavor (fruity/smoky).
You can find this pepper in Mexican stores or you can order it here on Amazon.
Ingredients for making Ewa Agoyin (Ewa Aganyin)
- Beans (Black eyed peas)
- Water – nough to cook the beans
- Dried Chili Can be found at the local market or grocery stores
- Red bell pepper – I have provided a note on tthe type of pepper to use. please read above.
- Onion – Fresh onion not dried
- Palm oil – Not replaceable
- Seasoning and spices: ginger, cray Fish, seasoning cubes and salt
Here is a question I recently got asked: Can tomatoes be added to Ewa Agoyin/Ewa Aganyin stew?
Here is my reasoning about the question: Traditionally, Ewa Agoyin/Ewa Aganyin stew is made with dried chilis (Cameroun peppers) and dried Red bell peppers (tatashe) with lots of onions. I totally understand where this is coming from. Some people can’t stand the heat of the chilis at all – just like my kids.
Here is my suggestion: You can get some dried Tomatoes to rehydrate them and blend them with the chilis, that should help and will have a little impact on the taste of the stew as long as a minimal quantity of Tomato is added.
- I used Black Eyed Peas for this recipe because it’s my preference, feel free to use the Nigerian honey Beans (Ewa Oloyin) if that’s what you like.
- Ewa Agoyin tends to dry out fast once it’s mashed, and the colder it gets, the drier it appears, so adjust the water level as required.
- You don’t have to bleach the Palm Oil you will use for cooking making the Sauce, once it’s very hot it’s okay
If you enjoyed this Ewa Agoyin recipe, you might also like these ones:
- Peppered Gizzard and Plantain
- Meatballs in Ata din din
- Fried Puna Yam
- Ofada Stew
- Nigerian stewed beans – ewa riro
Directions for cooking Ewa Agoyin / Ewa Aganyin
How to make Ewa Agoyin (Ewa Aganyin)
For the Beans
- 1 lb Beans
- 6-8 Cups Water
- salt to taste
For the Sauce
- 3/4 Cup Chili Dried
- 2 Red Bell Pepper Dried
- 1 Medium Onion
- 1 Tsp Ginger
- 2 Tsp Cray Fish
- 2 Seasoning Cubes
- Salt To Taste
- 1 Cup Palm Oil
Directions for making Ewa Agoyin (Ewa Aganyin)
- Pick out the specks of dirt from the beans, rinse and drain the beans a couple of times.
- Pour the beans in a stockpot, add the water and cook till it becomes very tender – about 2 to 2½ hours.
- Use a Potato Masher or a wooden spoon to mash the Beans to your preference.
Directions for cooking Ewa Agoyin / Ewa Aganyin Stew
- Rehydrate the dried Chilies and bell peppers by soaking them in water overnight or pour hot boiling water over them for about 2 hours
- Blend the rehydrated Peppers with the onions, ginger, and about a quarter cup of water and set aside.
- Preheat the Palm oil in a pan on medium heat until the oil is very hot but not bleached.
- Add the sliced onion and let it cook for about 10 to 15 minutes. We want it browned and not black or burnt.
- Stir in the blended peppers and cook for about 10 minutes
- Add the seasoning cubes, crayfish, and salt to taste.
- Leave it to cook for another 5 to 10 minutes; by this time, the color of the pepper would have changed from bright red to dark red. If not, cook for some additional time.
- Serve the Sauce over the Ewa Agoyin (Ewa Aganyin) or eat with your Agege Bread and Enjoy!
If you make this recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen