Ewa Agoyin And Agoyin Sauce Recipe

Ewa Agoyin….Nostalgia mode activated.

Growing up, the combination of Ewa Agoyin and the Ewa Agoyin sauce served with it had to be the best thing that ever happened to my beans diet. I never cared for beans in the slightest but there was always something about Ewa Agoyin that I just found irresistible. Remember how I used to listen out for the hawkers every weekend, food bowl at the ready….good times?
I’d always wanted to put up a recipe, especially for the sauce but I had trouble finding the peppers, well, till the lovely Olayinka Oladipo of My Active Kitchen  stepped in and promised to send me some…Yay!  I woke up to them on Tuesday morning.

The major tips for achieving the authentic Ewa Agoyin sauce taste are using the right peppers, using enough palm oil which is loads of Palm oil and bleaching your Palm oil as appropriate. If you get these three tips right, then you’ll definitely ace it.

The peppers used for Ewa Agonyin sauce are dried bell peppers, Cameroon peppers and dried pepper seeds which are dried seeds of red chilli peppers. Tomatoes are a No, No! Also, using fresh peppers won’t produce the authentic Ewa Agoyin sauce taste.

If you can’t find dried bell peppers, you can use just dried pepper seeds. These are very   easy to find as almost all grocery stores, especially Asian stores I know stock them. They are usually called “Crushed Red Chillies or Red Pepper Flakes”. I should warn you though, they are very very hot. If you can stand the heat, then you’re good.

You’ll need loads of palm oil to achieve the authentic Ewa Agoyin sauce taste and consistency so you won’t be able to compromise on this.
To achieve the gritty/crucny Agoyin sauce taste, you’ll need to allow your onions burn a little while frying. The incorporated pepper seeds, when fried, also help to achieve the gritty texture.



3 cups Black Eyed Beans

300ml Palm Oil

8-10 Pieces Dried Bell Peppers (Tatsahe  gbigbe)

1 Medium Size Red Onion

2-3 Pieces Cameroon Pepper

3 Heaped Tablespoons Dried Pepper Seeds

1 Tablespoon Ground Pepper (Atagungun)

1/2 Teaspoon Minced Ginger

2 Tablespoons Dried whole crayfish or 1/2 cup smoked fish(optional)

1 Maggi Crayfish (optional)

Salt to taste



First, get your ingredients ready:

Ewa Agoyin


Soak your dried peppers in water till they’re plump, this should take between 2-6 hours, depending on just how dry they are. You can choose to soak overnight if you wish.

Ewa agoyin

When the peppers are plump, add the pepper seeds and just a little bit of water, you can use some of the water they were soaked in, half a cup should do. Add the minced ginger, crayfish and Maggi crayfish, blend coarsely.

If you don’t like tasting bits in your stews, you can blend smoother, I like mine with bits.

I should mention also, the consistency in the photo looks a lot more chunky only cos of the whole crayfish I added…

This is the sort of texture you’re aiming for…

Ewa Agoyin


Set the blended pepper aside. Pick and wash your beans, pour in enough water to cover and cook till tender, do not add any salt till it’s tender. This is so the beans cooks faster. To cut down cooking time, use a pressure cooker if you’ve got one.

Ewa Agoyin

While the beans is cooking, get yourself a saucepan, place on a hob on medium heat, add the palm oil and bleach for 10-12 minutes…

Ewa Agoyin

This is the sort of colour you should aim for…


When it’s bleached, turn the heat down to low, add your chopped onions…

Fry the onions till it begins to burn a little, something like this…

Some leave the onions to burn till it looks all black, this adds to the crunchiness but I prefer it just like this but feel free to let it burn, burn, burn! Also, you may want to use less onions, I LOVE onions hence the exaggerated quantity.

Now add your blended pepper, ground pepper, smoked fish (if you’re using any) and salt to taste…
Still on low heat, let it fry for at least 40 minutes, stir occasionally so it doesn’t burn…

Ewa Agoyin
You should start to perceive the Agoyin Sauce aroma as soon as the blended pepper is added, if you can’t, then you’ve probably done something wrong at some point…

It should look like this when it’s fully fried…very dark but definitely not burnt. You should end up with a smoother consistency if you didn’t use as much onions or add whole crayfish like I did.Ewa Agoyin
And that’s it, the Ewa Agoyin sauce is ready…


Back to the beans!

Check on the beans, when it’s tender, add salt to taste.


Let it continue to boil till very soft…


When it’s very soft, use a wooden spoon to mash the beans till there’s almost no whole beans in sight. Alternatively, mash it up using a hand mixer…


Your Ewa Agoyin is ready.

Ewa Agoyin

imageDo let us know how you get on if you choose to replicate this Ewa Agoyin recipe. We’ll love to hear from you. Do remember to subscribe to the blog via email to get email notifications of new recipes straight into your inbox. You can subscribe using the feature on the home page. See you in the next recipe.

45 thoughts on “Ewa Agoyin And Agoyin Sauce Recipe

  1. Oh my! I had to set my food aside to type this. I made it last night but fear of it not tasting right prevented me from eating it. I decided to try a little portion this morning. See how I ran to the kitchen to top my plate after the first spoon (with bread of cos) Lool! Thanks a whole lot for this! I dont eat cooked onions so I blended mine then fried in the bleached oil before I blended the peppers. You’re a blessing! 😚😚😚

  2. Trying mine right now. I pray it comes ou great. You can try soaking your peppers with hot/warm water. Makes it plum faster. Thanks a lot. I’ll share feedback.

  3. Please please please, has anyone bought dried bell pepper in the U.S.? If so, where can I find some? I haven’t tried the recipe yet because I am worried about it not coming out right if I don’t have all the proper ingredients.

    And thanks Sisi Jemimah, I just stumbled upon your website on Friday while at work, and I am sure I used at least half of the ink my toner cartridge printing out different recipes.

    • I’m so sorry for the late response. You can use red pepper flakes if you’re able to tolerate the hotness. Glad you find my recipes useful your feedback is appreciated..

  4. I tried this today.

    Absolutely yummy!!!!

    I didn’t use the dried ball peppers though as I couldn’t find it and wasn’t sure I could dry them using my oven since I do not have a dehydrator.

    I used just the red chilli flakes (bought from an Asian shop) and ata gun gun. It wasn’t fiery hot as I feared it would. I will say it was ‘slightly mildly’ hot. Hubby loved it and so did I. We could eat it without drinking water till we finished the meal (I hope this puts the intensity of the “hotness” in perspective”).

    Thanks Jemimah. God bless you dear. Your various recipes have made me a better wife and mother in the kitchen

    Lots of hugs and kisses.

  5. This is probably my first comment on a food blog but I just had to comment, your recipes are always on point keep up the good work dear. God bless you!

  6. Hello sis really nice and well explained . Pls where can I get the dried tatase and the crushed chilli , I live in uk, thanks.

  7. Sisi…. You are an inspiration. I haven’t tried any of the recipes yet, but I’ll be sure to very soon. Have you considered opening up your own kitchen channel on YouTube. You are a great teacher

    • Thanks Oyeenda. Yeah a YouTube channel is in the pipeline. Thanks once again for your message, it’s appreciated…X

  8. Hi jemimah, really enjoying ur blog. Just want to know if I use d brown beans for agoyin, would it affect d taste in anyway?

  9. I made this last night and it was a hit. Hubby ended up calling his brothers and I called some of my sisters to come over and eat and they were all raving about it. They begged me to share the recipe which I refused to share now I feel bad because if you didnt share I wouldn’t have been able to make a lot of people happy yesterday. I called them already and refered them to your site.
    Again thanks for making a lot of people happy last night

    • Awesome feedback! Thanks so much for taking the time to leave one, it’s greatly appreciated. I’m really glad the recipe worked great for you and thanks also for the referrals. You’re very welcome…

  10. Ahhhh! I still can’t get over the excitement. I tried this over the weekend and it came out fantastic!!! Honestly it even tasted better than the one I usually buy from the hawker, I was so happy, I still am. Thank you very much jemimah, I love the way you took your time to explain every single step down to the mashing of the boiled beans (most blogs usually leave that step out)… My ewa goyin was just too beautiful, wish I could share a pic with you. Thank you very much again, bless you! x

    • Hi, I’m so so sorry for the late response, my notification feature has been messing up lately. This put a huge smile on my face. Thanks so so much for the feedback, it’s greatly appreciated. You’re very welcome xx

  11. Sisi Jemimah….honestly I love you…no homo. I am one of those people that people ooh and aaah over her cooking and they tell me all the time to start a food blog too..but anytime I come to your page…I learn a thing or two. The first time I cooked the sauce with dried peppers alone..it was so hot I had to give it out to someone whose taste buds could withstand the ‘fire’. I wanted to make it again today(I just love cooking it for people:-) who better to consult than Sisi herself.
    Girl! That sauce came out on point sneh…the aroma in my house now…10/10! I also added like 10 seeds of locust beans when blending. I think I over bleached the oil though so it’s midway between ofada and agonyin sauce but I’m not complaining.
    God bless you love and more grease to your elbow. Kilzsees in ‘falz’s voice’

    • Hi Shakirat. I read your comment an hour ago but just couldn’t put words together to respond to you, you had me at Kilzeees…..???You’re far too kind and funny. Thanks for putting a smile on my face today, much appreciated. Im glad the recipe worked for you. First time I tried this method, I over bleached my palm oil too but found the stew absolutely delicious with boiled rice, you should try this if you’ve got any left, you’ll love it. THanks so much once again. God bless you much….?

  12. SisI Jemimah my go to recipe blog if it’s not on the blog am not trying to cook that dish…lol. please sisi mi what is the alternative of the dried tatashe. Can I use fresh ones

  13. Wow ur recipes ar great, have suddenly become a fantastic cook lol… My Jollof rice has become better.. No more buying Yamarita too.. my hubby just excited

  14. Sisi mi, thank you very much. You r d best. More more grace IJN. Tried ur method for ewa agoyin yesterday. Mennnnnn , my hussy & my kids asking for more said mum why cannt you be cooking this type of beans since and i made my hussy to remember home ewa agoyin wt agege bread. yummy yummy. Thank you. I appreciate grin emoticon

  15. Please what is pepper seed in Yoruba name . kudos to u ma. I tried ur mackerel stew and it was superb. Plenty kisses to u jemimah.

    • Hi Motunrayo, pepper seeds are Oju ata, just learnt that from Mrs John-Martins, see her comment below. It’s included in the recipe photos though, it’s the pepper seeds in the small white dish in the first photo…Glad you loved the Mackerel stew recipe, thanks for the lovely feedback…

  16. A very good job you’ve done, but in addition to the recipe u need to add broken beans u can get it at ido market or u break ur beans, wash and do nt peal of d back add it to d. Dried seed of peper (oju ata) no need for dried tatashe and grind into a very thick pest and fry. Tnx

    • Thanks so much for your contribution, I’ve actually heard about the addition of the beans to the sauce but I just never gave it a thought as this recipe helps achieve the proper taste, the addition of the beans, I think enhances the grittiness.
      I’ll definitely look into it. Regarding the pepper, I find using just the pepper seeds (I mentioned that in the recipe)very very hot. I’ve tried a recipe using just the pepper seeds and couldn’t eat it at all, it was way too hot. The tatashe waters down the hotness for me. So, though I always add the pepper seeds, I would not use it on it’s own…

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