Description

Ewa Agoyin is a beloved Nigerian street food made from soft, mashed beans served with a richly spiced, smoky pepper sauce. The dish combines the creamy texture of well-cooked beans with the bold flavors of fried dried peppers, onions, and palm oil, creating a comforting and flavorful meal. Traditionally enjoyed with bread, garri, or plantains, Ewa Agoyin is celebrated for its simplicity, affordability, and satisfying taste, making it a staple in Lagos and beyond.

Ewa Agoyin doesn’t have a precise “founding date” like some modern dishes, but it originated in Lagos, Nigeria, during the mid-20th century. It became popular among working-class communities, especially in the Egba (Awori) areas of Lagos, where street vendors served soft, mashed beans with a spicy pepper sauce. The name “Ewa Agoyin” comes from the Agoyin people, a group of Yoruba migrants who were credited with introducing the particular style of mashed beans and spicy sauce.

So, while there’s no exact year, its rise in popularity was around the 1950s–1960s in Lagos.

Find the steps to prepare the various recipes below

Origin

Yoruba tribe

Time to Prepare

120

Avg. Price per Plate

Food Age

1900

Nutritional Value

Calories

Carbohydrates

Protein

Fat

Fiber

Iron

Calcium

Potassium

Folate (Vitamin B9)

Vitamin A

Sodium

General Recipe per serving

Name: Ewagoyin

Origin: Nigeria

Ingredients It Favours:

Beans (honey beans)
Dried Tatashe
Dried Bawa
Onions
Crayfish
Crushed chilli pepper
Seasoning and salt
Palm oil
Ponmo
Egg
Panla fish

Steps:

Soak beans overnight, boil beans until soft, drain and mash beans, heat palm oil in a pan, fry chopped onions until translucent, add blended dried peppers and continue frying, season with salt and bouillon, cook sauce until oil separates, pour spicy sauce over mashed beans, serve hot with bread or plantain