Authentic Nigerian Ewa Agoyin Recipe

Ewa Agoyin

Nigerian Ewa Agoyin Recipe

Ewa Agoyin is one of those street food that not lots of people learned to prepare at home, there was usually no incentive to know how to make it because the food hawkers always had it and came around daily and in a timely fashion.

The beans is usually served mashed but I that is not a requirement in my opinion, the only requirement is that it should be EXTREMELY soft. I usually cook my beans in the slow cooker overnight to get the perfect texture.

Heads up for those who have never tried agoyin, it is a very oil dish but definitely worth the extra calories.


The Beans:

  • 2 cups Red or White beans
  • Salt to taste

The Sauce:

  • large onion (thinly slices) – 1
  • Palm oil- 1 cup
  • Salt- to taste
  • Maggi- 2 cubes
  • Dried blended crayfish- 1/4 cup
  • Bell pepper  (tatashe) – 1
  • 2 tablespoons grated ginger
  • Dried Chilli Pepper (Shombo) – 12-14



To Prepare  the Beans:

  • Wash the beans under running water
  • Add 6 cups of water to a pot, set on high heat and bring to a boil.
  • Add the beans and reduce the heat to minimum.
  • Leave on low heat for 2 hours 30 minutes or until the beans is very soft.
  • Add salt to taste. Mash up the beans if you prefer.

To Prepared the Sauce: (Agoyin pepper)

  • Set the dried peppers in bowl, pour over some boiling water and leave covered until the peppers are softened (I usually leave the peppers to soak overnight)


  • In a blender, combine the bell pepper and soaked peppers with a bit of water. Puree to a coarse texture. Pour the pureed peppers into a sieve and leave to rest so as to remove excess water.


  • Set a medium sized pot on medium heat, add the palm oil and wait for the oil to get heated
  • Add in the chopped onion, stir at interval until the onion is caramelized (the color should be black but not burnt).  This takes about 20 – 30 minutes.




  • Add the ginger, sieved pepper, crayfish, salt and maggi. Stir. Cover and leave to fry for another 15 to 20 minutes or until the sauce is darkened

Ewa Agoyin-5

Ewa Agoyin-6

  • Optional – Add 2 tablespoons of mashed agoyin beans into the sauce. stir and cook for another 5 minutes
  • Sauce is ready to serve

Serve over beans


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By |February 23rd, 2011|72 Comments


  1. Marina March 14, 2017 at 6:33 am - Reply

    Hiya is it possible do YouTube video for sauce I always find ur video very helpful thanks.

  2. Tope January 19, 2017 at 6:40 am - Reply

    Hi, I’m uncomfortable with very spicy food; can you please suggest alternatives to the “very spicy” dried peppers? thanks

  3. […] Ronke Edoho / Via […]

  4. I A November 24, 2016 at 7:41 am - Reply

    Pls can I use fresh tatashe and shombo, also can I Cook my beans at night and finish in d morning to get that soft nature

    • 9jafoodie
      9jafoodie November 24, 2016 at 8:43 pm - Reply

      Yes you can cook the beans overnight. Fresh tatashe can be used but it will take much longer to dry out.

  5. Damola Babalola July 9, 2016 at 8:08 am - Reply

    Nice!!! Tried this out and it was great!!!

  6. Lola July 6, 2016 at 2:18 pm - Reply

    I have been dreaming of this sauce for a while so i decided to try it today. I used crushed chillies and it tasted great however i think i will blend the chllies more next time because i didnt like chewing on the seeds

  7. […] beans option that doesn’t require tomato is agoyin sauce. This sauce doesn’t have to be limited to beans; it goes perfectly with boiled rice as […]

  8. herika June 26, 2016 at 12:37 am - Reply

    I followed the instructions to the letter and my hubby loved it..i think i will blend d pepper a little smoother next time..ate my pepper with indomie…

  9. Funmilayo June 13, 2016 at 10:56 am - Reply

    I do have crunchy texture of ATA AGAYIN all the time,
    Simply fry GINGER and GARLIC paste briefly in your bleached palm-oil first before you add your ground onion and ata ijosi, continue stirring until it comes out crunchy,
    Hope this helps.

    • 9jafoodie
      9jafoodie June 15, 2016 at 8:12 pm - Reply

      But is that crunchy though or chewy? maybe it’s the terminology that I find confusing. When I think crunchy, I think chinchin type texture.

  10. Dorothy E. Abaye May 25, 2016 at 1:28 pm - Reply

    Many thanks for this Ewa Agoyin sauce recipe. I will try it out and give u a feedback

  11. MrsB April 26, 2016 at 5:19 pm - Reply

    Tried this today and it came out wonderful! Pregnancy craving satisfied!

  12. vanessa March 23, 2016 at 3:49 pm - Reply

    tastes awesome! i made it, finished it, and made it again in one day!

    • 9jafoodie
      9jafoodie March 28, 2016 at 2:20 pm - Reply

      hahahahhha.. thanks for the feedback Venessa.

  13. […] Ronke Edoho / Via […]

  14. oluwaseun December 12, 2015 at 8:07 am - Reply

    The secret method for the crunchiness of the sauce is after frying ur chopped onion, then u add dried ata gun gun ( dried grinded pepper) with sàlt and stir fry before adding any other thing..

  15. Ade November 11, 2015 at 8:00 am - Reply

    am s little confused … so i am suppose to put a bit of the ewa into the sauce aswell ? sorry if i sound daft

    • 9jafoodie
      9jafoodie November 11, 2015 at 8:00 pm - Reply

      yes – this step is completely optional but the traditional recipe calls for addition of some mashed agoyin. I typically use about 2 table spoons.

  16. titi October 29, 2015 at 5:21 pm - Reply

    Can I use vegetables oil instead of Palm oil

    • 9jafoodie
      9jafoodie October 31, 2015 at 9:30 pm - Reply

      I wouldn’t suggest that, the taste will not be thesame.

  17. […] Ronke Edoho / Via […]

  18. […] Ronke Edoho / Via […]

  19. Bisi March 22, 2015 at 5:42 pm - Reply

    Is the sauce the same thing as shito sauce in ghana or different

  20. saphee March 11, 2015 at 4:09 am - Reply

    Hi, please can I use ata rodo in place of the dried sombo? I want to try this today.

    • 9jafoodie
      9jafoodie March 11, 2015 at 10:39 am - Reply

      The taste will be a little different but you sure can

  21. Mariam March 6, 2015 at 11:22 am - Reply

    I tried this today with ground pepper and it came out really nice. Thank you

  22. tosine February 3, 2015 at 11:48 am - Reply

    I tried the ewa agonyin sauce and it was fantastic. A lot better than those roadside ones. I’ve not enjoyed beans that much before. My husband loved it too. Thank you so much, God bless you

    • 9jafoodie
      9jafoodie February 3, 2015 at 2:19 pm - Reply

      That’s awesome. thanks for the feedback.

  23. mrs ehima January 27, 2015 at 4:21 pm - Reply

    Hi. Pls can u upload a basic recipe 4 making meatballs. I sent u an email earlier, but no reply. I’ll be grateful if u show how to make meatballs. Thanks

  24. Kemi July 1, 2014 at 5:57 am - Reply

    The crunchiness of the sauce is from added beans truly. The nearly burnt base of the beans is allowed to dry not burnt but nearly burnt and added to the sauce.

  25. Tosin March 25, 2014 at 4:19 pm - Reply


    This is my second time of using your recipe o (joined with Dooney’s) and all I can say is THANK YOU!!! The colour, the crayfish smell…woyah! God bless the neighbours for their patience sha…

    More grease to your elbow! xx

    • 9jafoodie
      9jafoodie March 26, 2014 at 7:57 pm - Reply

      We are happy to hear that, happy cooking!!

  26. Aya Niyi March 13, 2014 at 11:25 am - Reply

    Thank you, thank you. I made this and it was beyond perfect.

  27. Chinedu January 15, 2014 at 1:36 pm - Reply

    thanks for your recipe. I am having problem soaking the black eyed white beans. soaked for over 10 hours and still having difficulty removing the shell. is there any special method I could use to make the shell come off easily.

  28. folashade November 1, 2013 at 10:13 am - Reply

    I followed your  recipes and  I didn’t get it wrong, thank u so much for sharing was my first time of making it yesterday and it  turned out perfectly.

    • 9jafoodie
      9jafoodie November 1, 2013 at 9:31 pm - Reply

      yeiiii!!! glad the recipe worked out.

  29. Anonymous September 5, 2013 at 9:27 am - Reply

    Comment…God bless u for dis recipe.

  30. ameenat April 15, 2013 at 3:14 am - Reply

    I love your food blog,you are doin such a wonderful job!

  31. Anonymous March 28, 2013 at 12:22 pm - Reply

    Nice! Will try it. Thanks for the recipe.

  32. Cutieyel February 16, 2013 at 10:00 am - Reply

    To prepare the ewa aganyin sauce,bleach your palm oil,mix your ground pepper(ata gigun) in water.fry the chopped onions and then pour your mixed pepper,add salt and your seasoning.make sure you stir it so that it wont get burnt…

  33. Stanley Izebhokhae September 6, 2012 at 7:43 am - Reply

    I heard that some beans is added to the sauce to give it the unique taste it has, is this true and if beans is added how exactly is it added, from the recipe I saw on says beans is added, though this is the most nebulous recipe I have seen all my life, your recipe seem to be clearer but lacks the added beans.

    • 9jafoodie
      9jafoodie September 8, 2012 at 8:49 am - Reply

      HI, I have never heard of beans being added. The only reason I see for adding beans would be to thicken the sauce, if you make the sauce right it should be thick enough already.

  34. Ndy August 23, 2012 at 7:16 pm - Reply

    I am trying this recipe as we speak, I am keeping my fingers crossed and praying that it comes out really good especially as other will be eating it. This is my second time trying to make Ewa Agoyin, the first time, it did not come out right (by the way it was not your recipe i used the first time)

    • 9jafoodie
      9jafoodie August 23, 2012 at 7:20 pm - Reply

      Good luck Ndy,I am here if you have any questions. Remember to be very patient with the onions.

      • Ndy August 29, 2012 at 12:43 pm - Reply

        I have a quick question, I tried the ewa agoyin recipe, the beans came out really good but I had a problem with the sauce. It did not turn out as dark as it should. It was kinda like a pepper orange. The taste was good that we ate the sauce with other things after the beans was done. What did I do wrong, do I need to cook the pepper longer till it turns dark, I was worried that it would burn.

        • 9jafoodie
          9jafoodie August 31, 2012 at 4:01 pm - Reply

          It could be one of two things, it could be that the pepper mixture wasn’t dried enough before you added it to the onions or you didn’t fry the onions well. The onions should be very dark but not burnt.

  35. empress July 26, 2012 at 2:28 am - Reply

    Hi, you keep saying one cup, is there a particular cup u use to measure? 🙂

    • 9jafoodie
      9jafoodie July 28, 2012 at 9:59 am - Reply

      Hi Empress! I think cup is standardized as a unit of measure all over…. I use the same cup as I use for baking I.E 250ML= 1 cup.

  36. 9jafoodie
    9jafoodie June 30, 2012 at 10:59 am - Reply

    Hi Bukki! I updated the recipe to reflect the local names i.e. tatashe and ata rodo. I will keep your advice in mind for future posts. Thanks for taking the time to comment.

  37. Bukki April 14, 2012 at 8:58 am - Reply

    Please can you help me with the Nigerian Names of the peppers in your recipe – I have seen the ata rodo , is the bell Pepper tatase?

    Also in your future posts, please can you put the local names of the ingredients in parenthesis so that some of us are not discouraged from trying the recipes.

    As this recipe is a Naija food, I knew that these names must have Nigerian Names, that’s why I am asking.

    I have looked at other recipes where I assumed I might have to get to “tush” supermarkets to get the ingredients and got discouraged.


  38. onyin March 14, 2012 at 8:57 am - Reply

    Thanks for the recipe, i have been looking for it but what is HABANERO PEPPER in yoruba?

    • Ewa March 14, 2012 at 2:59 pm - Reply

      Habanero is “Ata Rodo”

    • 9jafoodie
      9jafoodie March 15, 2012 at 6:29 am - Reply

      Yes, it’s AtaRodo

  39. Ebun February 24, 2012 at 11:09 pm - Reply

    Yea, Adun is correct, there is this crunchiness the sauce has.
    I plan to try this again, thanks for ur post.

  40. Adun February 19, 2012 at 6:31 pm - Reply

    Thank you for the recipe. I tried this yesterday; and even though it came out really nice, I’m curious to know how the original “agoyin” sauce has a crunchy texture? Thank you

    • 9jafoodie
      9jafoodie February 20, 2012 at 2:54 pm - Reply

      Happy to know the recipe worked great for you. Crunchy? I know how the onions is fried affects the texture of the sauce. I have actually never had crunchy sauce before.

      • temmytee November 24, 2012 at 4:34 am - Reply

        The agoyin recepie is a togolese recepie. It is usually made with dry pepper. That’s why it always has the cruncy feel.

        • 9jafoodie
          9jafoodie November 26, 2012 at 4:43 pm - Reply

          Hi Temmytee, do you have a togolese version of the recipe? we will be happy if you share.

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