Nigerian
Ewa Agoyin
Soft, well-mashed beans are served with a dark, deeply fried pepper and onion sauce rich with palm oil. It is the Lagos-style comfort plate often eaten with warm Agege bread.
Watch it madeSisi Jemimah's Recipes · 2:46
Ingredients
- Honey beans or black-eyed beans1 cup
- Water5 cups, plus more as needed
- Salt1 tsp, divided
- Dried red chillies or dried shombo peppers8 to 10
- Red onion2 medium
- Palm oil1/3 cup
- Ground crayfish1 tbsp
- Iru, fermented locust beans1 tsp
- Seasoning cube1/2 cube
- Agege bread, optional for serving2 small pieces
Method
- Pick through the beans to remove stones, rinse well, and place in a pot with 4 cups of water.
- Bring to a boil over medium-high heat, skim off any foam, then reduce the heat and cook uncovered until the beans are very soft, about 1 to 1 1/2 hours.
- Add more hot water as needed while cooking so the beans stay loose and do not scorch.
- When the beans are collapsing, add 1/2 tsp salt and mash them in the pot with a wooden spoon until thick, smooth, and slightly coarse.
- Soak the dried peppers in hot water for 10 minutes, then drain.
- Roughly chop 1 onion and blend it with the soaked peppers using as little water as possible to make a coarse paste.
- Thinly slice the remaining onion.
- Heat the palm oil in a small pot over medium heat until it is hot and slightly clearer, but do not let it burn.
- Add the sliced onion and fry slowly, stirring often, until the onion is deep brown and caramelized, about 15 to 20 minutes.
- Stir in the pepper-onion paste and fry over medium-low heat, stirring frequently, until the sauce darkens, thickens, and the oil separates, about 25 to 30 minutes.
- Add the crayfish, iru, seasoning cube, and remaining 1/2 tsp salt, then fry for another 3 to 5 minutes.
- Taste and adjust salt, then spoon the mashed beans onto plates and generously top with the dark agoyin sauce.
- Serve hot with Agege bread if desired.
Common questions
Can I substitute honey beans with black-eyed beans for Ewa Agoyin?
Yes. Black-eyed beans work well and are the most common substitute. Honey beans are a little sweeter and creamier, but the dish still tastes right with black-eyed beans if you cook them until very soft and mash them thoroughly.
How long does Ewa Agoyin take to cook from start to finish?
Plan for about 1.5 to 2 hours total. The beans usually take 1 to 1.5 hours to soften, while the pepper sauce and onion oil take about 20 to 30 minutes. Cook time depends on the beans’ age.
What are the most common mistakes when making Ewa Agoyin?
The biggest mistakes are undercooking the beans, letting them scorch, and burning the palm oil. Keep adding hot water while the beans cook, mash them only when very soft, and fry the onions gently so the sauce stays rich, not bitter.
How should I store leftover Ewa Agoyin?
Store the beans and pepper sauce separately if possible. Refrigerate in airtight containers for up to 4 days. Reheat the beans with a splash of water, and warm the sauce slowly so the palm oil loosens without frying too hard.
What is the best way to serve Ewa Agoyin?
Serve the mashed beans hot with plenty of the pepper and palm oil sauce spooned over the top. Agege bread is the classic side, but soft white bread, fried plantain, or boiled yam also work well if you want a fuller meal.