Ewa agoyin topped with a fried egg on a plate with a knife and fork on it, on a colourful tablecloth

Ewa agoyin

Name: Ewa agoyin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: West African
Ingredients: 500g black-eyed beans or brown beans; 2-4 fried eggs to serve (optional); 2 large red onions chopped; 6 garlic cloves; 5 red scotch bonnet chillies (or to taste); 10 cherry tomatoes; 1 red Romano pepper; 150ml palm oil or olive oil; 2 tbsp Jumbo prawn stock powder or bouillon vegetable stock powder; 1 tbsp paprika; 3 tsp ground crayfish (optional); 2 tbsp curry powder (mild, medium or hot)

Jess Edun
, Jo Edun

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Serves 2 - 4

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

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Serve this traditional Nigerian bean dish with boiled yam or cassava, agege bread or fried plantains, finished with a fried egg on top.

Skip to ingredients

Alternatives

Complete the dish

Try The Flygerians' recipe for ewa agoyin, then try their beef suya and mighty supermalt wings. Try more West African recipes. Also try our jollof rice recipe.

Words and recipes extracted from The Flygerians Cookbook by Jess Edun and Jo Edun (£22, Ryland Peters & Small). Photographs by Clare Winfield.
Recipes are sent by the publisher and not retested by us.

Jess and Jo say " This is a traditional Nigerian dish made from black-eyed beans, and can be made vegan by swapping or taking out ingredients. In our opinion it can be eaten any time of the day, but then again we don’t believe in placing restrictions on food. Ewa agoyin can be served with boiled yam or cassava, agege bread, or fried plantains. If you are feeling extra, you can add a fried egg on top."

Ewa agoyin recipe

Ingredients

Nutrition

500g black-eyed beans or brown beans
2-4 fried eggs

to serve (optional)

AGOYIN SAUCE

2 large red onions

chopped
6 garlic cloves
5 red scotch bonnet chillies

(or to taste)
10 cherry tomatoes
1 red Romano pepper
150ml palm oil or olive oil
2 tbsp Jumbo prawn stock powder or bouillon vegetable stock powder
1 tbsp paprika
3 tsp ground crayfish

(optional)
2 tbsp curry powder

(mild, medium or hot)

Nutrition: PER SERVING (4)

kcal732
fat39g
saturates17.8g
carbs69.2g
sugars22.2g
fibre23g
protein14.5g
salt2.4g

Method

step 1

Put the beans in a colander and rinse thoroughly. Put them in a large pot with a pinch of salt and add boiling water to cover. Boil for 1 hr until tender, topping up with more water as needed. Drain, then return the beans to the pot and roughly mash.
step 2

To make the agoyin sauce, using a food processor, blend the onions, garlic, chillies, tomatoes and pepper.
step 3

In a deep pan, heat the oil and add the onion mixture. Season with the stock powder, paprika, ground crayfish, if using, and curry powder.
step 4

Take the sauce off the heat once it has thickened and the flavours have combined. Check the seasoning and add salt to taste.
step 5

To serve, transfer a portion of the cooked beans to a dish or plate and drizzle a lot of agoyin sauce over the top. Top with a fried egg, if you like, and season with freshly ground black pepper.

Discover our West African recipes.

Groundnut chicken stew on a bed of rice

Authors

Jess and Jo Edun in yellow aprons

Jess Edun

Jess and Jo Edun in yellow aprons

Jo Edun

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