Ewa Agoyin Sauce Recipe

Ewa Agoyin Sauce on Mashed beans.

Ewa Agoyin sauce is a spicy sauce used as a topping for  the popular west African cooked and mashed beans,known as Ewa Agoyin.
 This sauce can also be used to serve boiled rice, fried yams, potatoes and  plantains. 
  Here's the recipe . Enjoy!

For the Ewa Agoyin sauce:
*4 habanero peppers
*1 large bell pepper
*2 roma tomatoes(fresh tomatoes)
*1 cup palm oil
*2 onion bulbs (chopped)
*1 tablespoonful  ground crayfish
*1tsp salt
*1 stock  cube(maggi, knorr)

--Preparation of Ewa Agoyin Stew / sauce

*Coarsely Blend the tomatoes , peppers and one onion bulb...place in a pot and dry out the liquid in it..be careful not to burn it.

*In a separate pot, pour  the palm oil, heat it up on medium heat until it changes  from its natural red color to golden...it should look more like vegetable oil now.

*Now add chopped onions, and fry until the onions caramelizes..that is , when the onion turns brown or black..but not burnt.This usually takes some time. Then add some crayfish and fry a bit.

* Add the parboiled tomatoes and pepper mixture to the oil, and fry. Stir continuously until the onions is no longer visible and the sauce begins to darken a bit.

*Now add the stock cubes and salt to taste, mix well...cover and leave to simmer for 5 minutes... put of the heat and your sauce is read to be placed on the beans.

Place on cooked beans, yams, potatoes and Rice.


  1. Nky your the best.this ewa agonyi mae sense die

  2. nky ur the best, ur ewa agonyi make sene die

  3. David Leoborne12:06:00 AM

    Dear Nky, I appreciate this your recipe and I do hope to try it someday. During my undergraduate days and even now as a bachelor, I make use of grinded pepper, tomato paste, salt, palm oil and ginger powder. This is how I do it: I mix the tomato paste, grinded pepper, salt and ginger powder together with a little water to form a paste. Then I slice (not chop) my onions. I heat up (not bleach) my palm oil in a pot, then i add the above mixture after which i add my sliced onions. I stir at intervals to prevent burning. I put off the heat when the onions begin to turn brown.
    N.B: Bleaching destroys most of the nutrients in palm oil.
    The sliced onions serve as an indicator when the stew is done because the onions will only begin to fry when
    the stew is dried up. That is also when the ewa agoyin stew aroma comes out.


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