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The Yorubas enjoy so many natural, healthy native delicacies, and ewa agoyin is one of such. This is one very spicy dish with an extraordinary aroma.

Let me take you through an adventure with this Yoruba delicacy.


  • Brown beans
  • Onion
  • Seasoning cube
  • Dried blended crayfish
  • Bell pepper (tatashe)
  • Habanero peppers (atarodo)
  • Palm oil
  • 1 medium onion
  • Salt

How To Prepare Ewa:

  1. First, soak the beans in cold water for some hours. After that, rinse the beans in cold water.
  2. Boil the beans until very it’s soft and add salt to taste.
  3. Next, mash the beans properly to form sludge.

To Prepare Agoyin Stew:

Agoyin Stew.
  1. Soak the dried pepper in water to soften. Blend the bell pepper, habanero (rodo) pepper and onion and keep aside.
  2. Heat your pot on low heat and add palm oil. Allow the oil to bleach for 10-15 minutes.
  3. Add onion and stir at intervals. Increase the heat. This takes about 30-40 minutes.
  4. In another pot, boil the blended pepper for 15 minutes (to remove excess water).
  5. Add the parboiled pepper to the fried onion and cook for about 15 minutes.
  6. Add the ground crayfish, seasoning cube and salt to taste.
  7. Cook on medium heat for another 10 minutes. The stew will turn into a dark red and have a crisp feel.
  8. Serve with the ewa (beans). You can also serve with bread or yam.

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This article was first published on 11th September 2018 and updated on September 13th, 2018 at 8:15 pm


An Environment Resource Management graduate of Abia State University with her Masters in-view, Chinwe is also a Columnist, an OAP, a sought-after motivational speaker and writer with special interest in food and the balance of diet.

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