Total time
75 mins
Prep
15 mins
Cook
60 mins
Per head
£3.50
Difficulty
Medium
Nigerian street food at its finest. Soft-mashed honey beans topped with Agoyin sauce, a deeply caramelised palm oil pepper base that takes patience but rewards it. Loaded with smoked fish, ponmo and a boiled egg. The sauce is everything.
Did you know?
Ewa Agoyin gets its name from the Aganyin people - a group from Benin and Togo who migrated into Nigeria and are credited with popularising this dish on the streets of Lagos. The defining technique is in how long you cook the onions: proper Agoyin sauce caramelises them for 20–30 minutes until they are almost black, creating a depth and sweetness that is entirely different from a quickly-fried onion base.
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Ingredients
- ¾ (400g tin, drained and rinsed) honey beans
- 2 (hard-boiled) eggs
- 10g, grated ginger
- 1½ tbsp, dried ground cayenne pepper cayenne pepper
- 150ml palm oil
- 1 seasoning cube
- ¼ tsp, to taste salt
- 150g ponmo
- 2 (deboned and washed) smoked fish
- 1½ tbsp, ground crayfish
- 2 onion
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