Ewa Agoyin Recipe | Agoyin Sauce Recipe

Ewa Agoyin

Ewa aganyin or ewa agoyin is a very popular beans dish cooked and served with a special pepper sauce called Agoyin sauce.

It derives its name from two separate words; Ewa is a Yoruba word for beans while Agoyin is the name the togolese women who sell the beans dish are called in Nigeria.


400g honey beans (oloyin beans)

2 teaspoon sugar

1 teaspoon salt

How to cook Ewa agoyin


  • Remove the stones and dirt by  hand picking  them out of the beans.
  • Wash beans in clean water.
  • Pour about 4 cups of water into a pot.
  • Add the cleaned oloyin beans.
  • Stir well and cook for 20 minutes.
  • After 20 minutes, add sugar and sugar.
  • Cook for 20 – 30 minutes or till beans becomes very soft and mushy.
  • When the bean is soft enough, mash the beans with a spatula, masher or electric mixer.
  • Cook for 5 more minutes

Ewa Agoyin is Ready. Now Let's cook Agoyin sauce.



8 dried bell pepper (tatashe)

A handful of dried chilli pepper (ata gbigbe)

4 medium sized onions

1 teaspoon salt

1 teaspoon Seasoning powder

Note: tomatoes are not used for this sauce.

 You can also buy these ingredients from our shop here

How to make ewa agoyin stew/sauce


  • Put all the dried peppers into a bowl.
  • Pour hot water and cover till the peppers for 30 minutes till it softens ( you can use room temperature water if you can afford to soak the peppers overnight).
  • Drain the softened pepper i.e. remove the water used to soak them
  • Put the peppers into a blender
  • Peel 3 medium sized onions and add it to the peppers in the blender
  • Add some clean water and blend
  • Add 0.25L bleached palm oil into a frying pan and heat up briefly
  • Add diced onions
  • Fry till is golden brown
  • Pour the blended peppers into the hot oil
  • Fry for 20 minutes on low heat while continuously mixing to avoid burning
  • Add salt and seasoning
  • Continue frying for about 10 – 15 minutes on low heat while mixing to avoid burning.

Recipe was gotten from theonlinecook.com  

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