📝 About This Recipe
Originally brought to Nigeria by the Agoyin people from Benin Republic and Togo, this dish has become a legendary street food staple in Lagos. It features honey beans cooked until incredibly soft and mashed into a buttery consistency, served with a signature dark, spicy, and intensely smoky palm oil sauce. The contrast between the naturally sweet, creamy beans and the savory, gritty pepper sauce creates a culinary masterpiece that is both comforting and deeply flavorful.
🥗 Ingredients
The Beans
- 3 cups Honey Beans (Oloyin) or Brown Beans (picked and rinsed thoroughly)
- 8-10 cups Water (more as needed for a very soft texture)
- 1 teaspoon Salt (to taste)
- 1/2 large Onion (finely chopped)
The Agoyin Sauce
- 10-12 pieces Dried Bell Peppers (Tatashe) (de-seeded and soaked in hot water)
- 5-8 pieces Dried Chili Peppers (Atarodo) (adjust to heat preference)
- 3 large Red Onions (2 thinly sliced, 1 blended with peppers)
- 2 cups Palm Oil (essential for the authentic flavor)
- 2 tablespoons Crayfish Powder (adds a deep umami flavor)
- 2 Seasoning Cubes (maggi or knorr preferred)
- 1/2 teaspoon Salt (to taste)
- 1 inch Ginger (peeled and blended with peppers)
👨🍳 Instructions
-
1
Place the rinsed beans in a large pot with 8 cups of water and the chopped onion. Do not add salt yet, as this can toughen the beans and increase cooking time.
-
2
Bring to a boil, then reduce to a simmer. Cook the beans for 2 to 2.5 hours, adding water periodically, until the beans are so soft they begin to fall apart on their own.
-
3
While the beans are cooking, prepare the pepper base. Soak the dried tatashe and chili peppers in hot water for 15 minutes until softened.
-
4
Blend the soaked peppers, one of the onions, and the ginger with very little water. You want a thick, slightly coarse consistency, not a smooth puree.
-
5
In a heavy-bottomed pot or deep skillet, heat the palm oil on medium-high heat for about 5-8 minutes to bleach it slightly. It should become clearer but not smoking excessively; ensure the room is well-ventilated.
-
6
Add the two sliced onions to the hot oil. Fry them while stirring constantly until they turn dark brown and caramelized—almost black, but not burnt. This provides the characteristic color and flavor.
-
7
Carefully pour in the blended pepper mixture. Be cautious of the steam and splattering.
-
8
Reduce the heat to low and fry the sauce. Stir frequently to prevent sticking. You are looking for the water to evaporate completely and the sauce to turn a very dark, gritty burgundy color.
-
9
Add the crayfish powder, seasoning cubes, and salt. Continue frying for another 15-20 minutes. The oil will fully separate from the sauce and float on top when it is ready.
-
10
Check the beans. Once they are extremely tender, add salt to taste and stir. Use a wooden spoon or a potato masher to lightly mash the beans into a thick, creamy paste.
-
11
Simmer the mashed beans for another 5 minutes to ensure the salt is well incorporated and the consistency is velvety.
-
12
To serve, scoop a generous portion of the creamy beans onto a plate and top with several spoonfuls of the dark, spicy Agoyin sauce.
💡 Chef's Tips
For the most authentic experience, use Nigerian Honey Beans (Oloyin) for their natural sweetness. Patience is key: the sauce must be fried on low heat for a long time to achieve that gritty, dark texture without tasting bitter. If you don't have a blender, you can use a food processor to keep the pepper texture coarse. Always bleach the palm oil in a well-ventilated kitchen or under a strong extractor fan to avoid a smoky house. Leftover sauce keeps beautifully in the fridge for up to two weeks and actually improves in flavor over time.
🍽️ Serving Suggestions
Serve with thick slices of Agege bread (soft, stretchy white bread) for the ultimate Lagos street food experience. Pair with fried ripe plantains (dodo) to add a sweet contrast to the spicy sauce. Serve alongside a side of boiled yams or sweet potatoes. Enjoy with a cold bottle of Chapman or a malt drink to balance the heat of the peppers. Add a side of fried fish or assorted meats if you desire extra protein.