Ewa Agoyin, a signature Yoruba dish from Nigeria, combines well-cooked beans with an intensely flavorful pepper sauce. This breakfast staple holds a special place in Lagos cuisine, where it’s traditionally served with local Agege bread.
While the dish may look simple, its distinctive dark pepper sauce sets it apart from regular bean stews. The sauce requires patience to achieve its characteristic deep color and grainy texture that makes this dish truly authentic.
Ingredients
- 3 cups black-eyed peas (brown beans preferred)
- 1 cup dried crushed chilies/peppers
- 1 white onion
- 1 large red onion
- 2 cups palm oil
- 1 seasoning cube
- Salt to taste
- 5 cups water (for cooking beans)
Steps to Follow
- Step 1: Blend half of the red onion with the white onion, dried peppers, and 1 cup of water until smooth. Slice the remaining red onion and set aside.
- Step 2: Heat palm oil in a pot for 3 minutes (do not allow to bleach).
- Step 3: Fry the sliced red onions in the heated oil for 3 minutes.
- Step 4: Add the blended pepper-onion mixture to the pot.
- Step 5: Fry the sauce for 15-25 minutes, stirring constantly until it becomes dark and develops a grainy, pebble-like texture.
- Step 6: Add seasoning cube and salt to taste, cook for additional 3-4 minutes.
- Step 7: For the beans, wash and pre-boil for 5 minutes, then drain.
- Step 8: Cook beans in fresh water until very soft, adding water as needed.
- Step 9: Season beans with salt when almost done.
Additional Instructions
- Prep time: 20 minutes
- Cook time: 25 minutes
- Serves: 4 people
- Use a wooden spoon for best results when frying the sauce
- The sauce should be dark but not burned
- Serve with Agege bread or any soft bread alternative
- Can be garnished with fried plantains and assorted meats
- Store sauce and beans separately in airtight containers
General Nutritional Values
- Approx. Calories: 450 kcal per serving
- Approx. Protein: 15g
- Approx. Carbohydrates: 45g
- Approx. Fat: 25g
