Agoyin beans with Stew: Origin, Ingredients and Procedures


I will admit most of we Nigerians are foodies,  but most of us doesn't know the real origin of most foods we eat . I will take the Ewa Aganyi(Agoyin beans)  for instance. 

The Agoyin beans is Originally from Benin,  the word  “Ewa” which is Known as Beans  and “Agoyin” is a tribe which is from the Republic of Benin. 
So,  the term “Ewa Agoyin”  or “Agoyin people” is used to refer to Togolese and Beninese people  by we Nigerians. 

Lots of people enjoy eating it with bread or plantain,  while some prefer using boiled yam because agoyin beans is one of the most delicious beans in Nigeria.

Needed ingredients;
a)  Beans:
         - Black eye beans;  White beans  which most Nigerians call “ Ewa ejire” or Honey beans  also known as “Ewa oloyin”.
         - Salt to give it taste. 

b)  The Stew:
       - 1 large size of onion (slice thinly).
       - 1 cup of Palm.
       - 1 cup of salt (only little needed).
       - 2 cubes of Maggi (most Nigerians prefer knorr Maggi,  but as for me, I always go for anyone). 
       - 1/4 cup of dried blended crayfish.
       - 1 tatashe (Bell pepper).
        - 2 tablespoons of grated ginger and
       - 12- 15 pieces of dried Chilli Pepper (shombo), mostly pronounced as “Ata gbigbe”.

c)  Procedures :
           -Needed to Prepare the Agoyin Beans:

Step 1: The beans is to be washed under running clean water.

Step 2: Boil 6 cups of water and make sure it's in a very high temperature. 

Step 3: Add the beans and reduce the heat to it minimum to avoid it from burning really fast. 

Step 4: Leave on low heat for 1 hours 30 minutes or until the beans is very soft since some beans take longer. 

Step 5: Add a little spoon of salt for it to taste and  Mash up the beans (Only if your prefer), since some people will always prefer it like that. 


Procedures needed to prepared the Agoyin stew; 
     - Put he dried peppers (Ata gbigbe)  in bowl.
     - Put in some boiled water and leave covered until the peppers are softened (some do prefer soaking it a day or some hours before the food preparation).

     -  Put in the bell pepper (shombo)  and the soaked peppers (Ata gbigbe) into a blender,  and add little water. 

      - Blend together into a coarse texture. Pour the blended  peppers into a sieve  for some seconds so as to remove excess water.
       -  Put in a medium sized pot on medium heat (Gas or stove) and add the palm oil  (epo pupa) and wait for the oil to get heated ( mostly called steaming)  the  groundnut oil like oil. 

      - Pour the chopped onion into the oil and  stir at interval until the onion is caramelized (the color should be black but not burnt).  This take 15 - 20min in some cases. 


      - Now add the ginger, crayfish, sieved pepper,  salt and  also maggi. 
      - Stir till they're well mixed together , and cover the post and make it  fry for another 20 - 25 minutes or until the stew  is darkened.

       - If you like,  you might also decide to add 2 tablespoons of mashed agoyin beans into the stew,  stir together  and cook for another 5 minutes.
The stew is also ready and lunch is ready to serve. 
#PhotosCredit: Google. 
#Post source: My brain,  thanks to momma

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