Most people prefer well meshed beans ( native name Era Agonyi) beans to the regular porridge beans or the beans and stew and the selling point of the agonyi beans is the sauce rumored to be from the Yoruba tribe in Benin Republic. Except beans i think the only thing agonyi beans can be eaten with is rice and yam (and maybe potato, maybe).

For the beans


• Black eyed beans

• Small Dry chili pepper (Ose Nkiri)

• Palmoil

• Ginger (just a little)

• Onion

• Salt to taste


Step 1: To prepare the beans, remove the chaff, rinse and cook the beans till it gets very soft before adding salt at the final stage of the cooking. Once it’s soft mash it up in a pot with a wooden spoon.

Step 2: Soak the dry pepper for few hours or overnight till it regains moisture then blend it with a little ginger.
Dish out the beans and pour the sauce over the top of it. Serve with Boiled yam, fried plantain, or bread. 

For the sauce


-large onion (thinly slices) – 1
-Palm oil- 1 cup
-Salt- to taste
-Maggi- 2 cubes
-Dried blended crayfish- 1/4 cup
-Bell pepper (tatashe) – 1
-2 tablespoons grated ginger
-Dried Chilli Pepper (Shombo) – 12-14

Set the dried peppers in bowl, pour over some boiling water and leave covered until the peppers are softened (I usually leave the peppers to soak overnight)

In a blender, combine the bell pepper and soaked peppers with a bit of water. Puree to a coarse texture. Pour the pureed peppers into a sieve and leave to rest so as to remove excess water.

Set a medium sized pot on medium heat, add the palm oil and wait for the oil to get heated
Add in the chopped onion, stir at interval until the onion is caramelized (the color should be black but not burnt). This takes about 20 – 30 minutes.

Add the ginger, sieved pepper, crayfish, salt and maggi. Stir. Cover and leave to fry for another 15 to 20 minutes or until the sauce is darkened

Optional – Add 2 tablespoons of mashed agoyin beans into the sauce. stir and cook for another 5 minutes

Sauce is ready to serve