Agoyin sauce is a simple Nigerian stew prepared by frying onion and pepper in palm oil. This recipe has its origin to the Yoruba tribe of Western Nigeria.

This Yoruba Pepper stew/sauce for beans is popular in the streets of Lagos and near us.

Ewa Agoyin (simply means in English, plain boiled beans eaten with a pepper sauce-agoyin sauce) food combination is simply amazing!

The word Ewa simply means Beans in Yoruba language. Ewa agoyin is also spelled as Ewa Aganyin.

Agoyin sauce/stew is a spicy sauce used as a topping for the popular West African cooked and mashed beans, known as ewa agoyin

Ewa agoyin stew has a dark and almost black color because it stays on heat for a longer time.

The outcome is a darker, gritty and crunchy stew with an irresistible aroma that comes from the fried onions and pepper.

Mashed beans are the main side dish for ewa agoyin sauce. Any beans such as black-eyed beans, honey beans, can be used.

Locally, you make the beans to be very soft and afterward mashed and spread out in a plate; creating a trench in the center for the stew.

Agoyin Sauce Recipe

It is one of the simplest stew or sauce recipes that doesn’t require many ingredients.

You can prepare it without fish or meat and it goes well with beans, agege bread, boiled yam, fried plantain.

You can also make ewa agoyin sauce/stew traditionally with dried peppers (cayenne pepper, tatashe, shombo and ata rodo, chillies)

A good alternative is fresh pepper especially if you cannot find dried peppers where you live.

If you are you using dried peppers for this stew, make sure you soak the peppers in water for few hours before blending.

Agoyin Sauce Ingredients

4 medium red bell peppers, (tatashe)

3 red chillies (shombo)

1 medium onion, halved into two

One tablespoon roughly grounded dried peppers

2 scotch bonnets

One tablespoon pepper seeds, optional

1-2 seasoning cubes

One tablespoon ground crayfish

1 cup of palm oil

Salt to taste

Instructions