Saying that Ewa Agoyin, a meal of mashed beans, topped with specially prepared palm-oil stew, was one popular meal in which captured virtually every Lagosian’s heart, would not be an exaggeration.
Coined from Ewa, a Yoruba word meaning beans and Agoyin, a name that was used by Nigerians to describe people from Ghana, Togo and Benin Republic, Ewa Agoyin is simply a word used to describe how people from these regions make their beans meal. It is, however, more peculiar to the Togolese and Cotonou people.
Ewa Agoyin was introduced into the Nigerians’ diet by the migrating Agoyin people, who came to Nigeria as early as far back as the sixties. It became more popular in the 80s’, until its fame and craving for it began to dissipate in the mid-nineties. One of the special things about Ewa Agoin was the way it cut across all the social strata or economic classes in the Lagos metropolis.
It is a meal, arguably loved by all, the poor, the middle class and the rich, cheap, but definitely unique; a perfect escape for the boring Nigerian method of preparing beans. According to its lovers, even people, who did not ordinarily like beans professed love for Ewa Agoyin. Some people preferred to combine with yam, others preferred garri sprinkled on it, some others chose dodo (fried plantain), ranging on personal preference.
It is a meal, arguably loved by all, the poor, the middle class and the rich, cheap, but definitely unique; a perfect escape for the boring Nigerian method of preparing beans. According to its lovers, even people, who did not ordinarily like beans professed love for Ewa Agoyin. Some people preferred to combine with yam, others preferred garri sprinkled on it, some others chose dodo (fried plantain), ranging on personal preference.
The most popular combination was, however, with the equally famous Agege bread especially when freshly baked, soft and slightly stretchy (Ewa Agoyin was probably the reason behind the Agege bread’s fame too).
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 Agoin sauce taste and consistency so you won’t be able to compromise on this.
To achieve the gritty/crucny Agoin 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.
To achieve the gritty/crucny Agoin 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.
Saying that Ewa Agoyin, a meal of mashed beans, topped with specially prepared palm-oil stew, was one popular meal in which captured vir...