How To Cook Ewa Agoyin 

Ewa agoyin, delicious simple beans recipe. Popular Nigerian street food. Eat on its own or with agege bread or any soft bread. Try the sauce on yam, rice or plantain.

Ewa Agoyin is popular street food in Lagos, Nigeria. The origin though is from the Agoyins, a tribe from Togo and Benin republic. They introduced this to Nigeria, and it is now a household name.

Ewa is the Yoruba word for beans. Agoyin is a tribe in Togo and the Republic of Benin. So, ewa agoyin simply means beans by the Agoyins. It is a very simple recipe. Cook black-eye beans or brown beans until it is tender. Then, marsh the beans and serve the pepper sauce on top of the beans. I left the beans on the naan bread below unmarshed because I want the beans to be clearly shown in the picture. You may do yours the same or marsh the beans like the Agoyins.

How To Cook Ewa Agoyin(Beans)

Ewa Agoyin

Servings: 8-10

Prep Time: 2 hours

Cooking Time: 1hour 


  • 6 cups of beans (brown or blackeye beans)
  • Salt to taste


Transfer beans on a tray to remove any debris then, thoroughly rinse in a bowl.

I always soak my beans in warm water for at least 2 hours or overnight before cooking. It is a kind method for my sensitive stomach. If it does not bother you, then skip this soaking step. Read up why some do not like beans section from an earlier post.

Throw out the water you soaked the beans in, and give it a good rinse.

Transfer to a pot and cook on a stove for about 2 hours or until cooked tender. Since I got an instant pot though, it is my preferred method for cooking beans. I transfer to instant pot and cook with the pressure cooker setting for 30 minutes with the vent sealed, and I allow the steam to release naturally for about 10-20 minutes after cooking. 

If you are using stove pour in water that is about two to three inches above the beans. For instant pot, I pour in enough water to cover beans and add salt to taste before cooking. Add salt halfway through the cooking on the stove.

I made more beans than is required so, I freeze whatever leftover for another day. It is always good to have leftovers, so, you can take breaks some weeks from cooking and concentrate on other things you can enjoy with your family.

Now let us go over to the sauce below:

Recipe provided by

Ewa Agoyin Pepper Sauce

The main ingredients for this pepper sauce are peppers, onions and palm oil. I grew up using tomatoes as well. In fact, in my family, the same tomato mixture we use in making stew is what we use in making this sauce. The technique behind this is to cook the sauce until all the liquid from tomato and pepper are lost through cooking and you get that crispy texture.

Ewa Agoyin Pepper Sauce

Servings: 4-6

Prep Time: 30min

Cooking Time: 1hour 30min


  • 1 small onion, chopped 
  • 1 medium-sized bell pepper
  • 1-2 small tomatoes
  • 1-2 tablspoons crushed flake cayenne pepper (use as much as you can take)
  • 1 cup palm oil


Remove seed from pepper and pepper and tomatoes in chunks and transfer to a blender or food processor and blend.

Heat up a sauce pan and melt palm oil in pan allowing to smoke slightly. Be careful with your smoke alarm.

Fry onion in palm oil for 4-5 minutes then,

Pour in the pepper mixture and allow to cook on medium low heat for about 25 minutes, uncovered.

Add the flaky peppers and salt to taste and cook for another 10 minutes or until you achieve that dark brownish look and texture of onion and pepper looks crispy.

Serv on beans, yam or plantain. Bon appetite.

Recipe provided by

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