By Ify Mgbemena
Ewa Agoyin is a comforting Nigerian dish of soft, mashed black-eyed peas served with a richly spiced pepper-tomato sauce. It’s a popular street food in Lagos and perfect for a satisfying, budget-friendly meal.
Ingredients
For the Beans
• 2 cups black-eyed peas (ewa)
• 1 teaspoon salt
• Water, for boiling
For the Agoyin Sauce
• ½ cup palm oil (red oil)
• 4 medium tomatoes
• 3 Scotch bonnet or habanero peppers (adjust to taste)
• 1 large onion, roughly chopped
• 2 tablespoons iru (locust beans), rinsed
• 1 teaspoon salt (or to taste)
• Optional: 1 bouillon cube
Directions
1. Cook and Mash the Beans
• Rinse the black-eyed peas and place them in a pot. Cover with water by at least 2 inches and bring to a boil. Reduce heat, add salt, and simmer until very soft (about 45–60 minutes), adding more water if needed.
• Drain any excess water, then mash the beans lightly with the back of a spoon or a potato masher until you get a coarse, uniform texture. Set aside and keep warm.
2. Prepare the Pepper-Tomato Base
• In a blender, combine tomatoes, Scotch bonnets, and half the chopped onion. Blend to a smooth puree.
• Strain the puree through a fine sieve or cheesecloth into a bowl, pressing to remove seeds and excess water. This concentrates the flavor.
3. Cook the Agoyin Sauce
• Heat the palm oil in a saucepan over medium heat until it’s fluid and bright red. Add the remaining onion and fry until soft and lightly browned.
• Pour in the strained pepper-tomato puree. Stir, then lower the heat and let it simmer gently, stirring occasionally, until the sauce thickens and the oil separates (about 20–30 minutes).
• Stir in the iru, salt, and bouillon cube (if using). Simmer for another 5 minutes, then turn off the heat.
4. Assemble and Serve
• Scoop the mashed beans onto a plate or shallow bowl.
• Spoon a generous ladle of hot Agoyin sauce over the top.
• Serve with fried plantains, bread, or boiled yams on the side.
Tips for the Best Ewa Agoyin
• Consistency: Keep the sauce fairly thick.
• Flavor Boost: Let the sauce fry slowly so the palm oil darkens and the flavors deepen.
• Spice Level: Adjust the number of Scotch bonnets to suit your heat tolerance.
• Make Ahead: Both the beans and sauce taste even better the next day. Store separately in the fridge and reheat gently.
Enjoy your Ewa Agoyin with a cold drink for an authentic Nigerian street‐food experience!
