Whole Wheat Agege-Style Bread with Ewa Agoyin & Pepper Sauce

How to Make It

1. 1

   Soak the Honey Beans

   Rinse 400g of dried honey beans (oloyin) thoroughly under cold water. Place in a large bowl, cover with at least double the volume of water, and soak overnight (8–12 hours). This reduces oligosaccharides that cause bloating and shortens cooking time significantly. Drain and rinse again before cooking.

   Tip: Adding a small piece of ginger or a bay leaf to the soaking water can further reduce flatulence-causing compounds.
2. 2

   Cook the Honey Beans

   Transfer soaked beans to a large pot. Add fresh water to cover by about 5cm. Do NOT add salt at this stage as it toughens the beans. Bring to a boil over high heat, skim off any foam, then reduce to a steady simmer. Cook for 50–65 minutes until beans are completely soft and beginning to break down. Add half of the sliced red onions (100g) in the last 15 minutes of cooking. Drain most of the liquid, reserving about 100ml, then mash the beans to a thick, chunky-smooth paste using a wooden spoon or potato masher. Season lightly with 1g salt.

   Tip: Pressure cooker users: cook for 20–25 minutes on high pressure after soaking. The reserved bean water is rich in nutrients — use it in the pepper sauce or as a base for soup.
3. 3

   Prepare the Pepper Sauce (Stew Base)

   Rehydrate the dried tatashe and dried rodo by soaking in hot water for 15 minutes. Drain and blend together with 100g of red onions until smooth. In a heavy-bottomed pan, heat 40ml of unrefined red palm oil over medium heat until it liquefies and turns slightly translucent — do not overheat or you will destroy the beneficial tocotrienols. Add the remaining sliced onions (roughly 30g) and fry for 3–4 minutes until golden and fragrant. Add the blended pepper mixture and fry, stirring frequently, for 15–20 minutes until the raw pepper smell disappears and oil begins to float on top.

   Tip: Authentic Ewa Agoyin sauce requires patience — long, slow frying of the peppers is what develops the deep, charred, smoky flavour that makes this dish iconic.
4. 4

   Finish the Pepper Sauce

   Once the pepper sauce is well-fried and fragrant, stir in the ground crayfish (15g), iru (locust beans, 10g), dried cameroon pepper (5g), and 100ml of low-sodium vegetable stock or reserved bean water to loosen slightly. Simmer for 5 more minutes on low heat. Taste and adjust salt — keep to a minimum. The sauce should be thick, dark, oily, and deeply aromatic with layers of heat.

   Tip: Iru (fermented locust beans) is a gut-healthy probiotic ingredient and adds an irreplaceable depth of flavour. Rinse it briefly before use if you prefer a milder fermented taste.
5. 5

   Make the Whole Wheat Bread Dough

   In a large mixing bowl, combine whole wheat flour (400g) and all-purpose flour (100g). In a separate small bowl, mix warm water (280ml, ~38°C), coconut sugar or honey (15g), and instant yeast (7g). Let sit for 5–8 minutes until frothy and bubbly — this confirms the yeast is active. Pour the yeast mixture and olive oil (30ml) into the flour, add sea salt (4g), and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead vigorously for 10–12 minutes until smooth, elastic, and slightly tacky but not sticky.

   Tip: Whole wheat dough is denser than white flour dough. To check readiness, perform the windowpane test — stretch a small piece of dough; if it stretches thin without tearing, gluten is well developed.
6. 6

   First Rise, Shape & Second Rise

   Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or cling film, and leave to rise in a warm spot (28–32°C is ideal — a Nigerian kitchen counter usually works perfectly) for 60–75 minutes, or until doubled in size. Punch down the dough to release gas, then shape into a compact log and place in a lightly greased 900g (2lb) loaf tin. Cover again and allow a second rise for 30–40 minutes until the dough crowns above the tin edge.

   Tip: For Agege bread's signature soft, pillowy crumb, the second rise is critical — do not rush it. You can also shape into small dinner rolls for easier portion control.
7. 7

   Bake the Bread

   Preheat your oven to 190°C (375°F). Bake the loaf for 30–35 minutes until deep golden brown on top. To test doneness, tap the bottom of the loaf — it should sound hollow. Remove from tin immediately and cool on a wire rack for at least 20 minutes before slicing. Cutting too early causes the interior to become gummy and dense.

   Tip: Brushing the top of the loaf with a little warm water just before baking gives a shinier crust. For a softer crust reminiscent of classic Agege bread, brush with a light coat of olive oil immediately out of the oven.
8. 8

   Assemble & Serve

   Slice the whole wheat bread into thick, generous slices. Spoon a hearty portion of mashed honey beans (Ewa Agoyin) alongside or onto the plate, and ladle the fiery dried pepper sauce generously over the beans. Serve immediately while the beans are warm and the sauce is glistening. Garnish with a thin slice of raw onion on the side if desired — a classic Lagos street-food touch.

   Tip: For a complete clinical nutrition meal, pair with a side of sliced fresh cucumber, a small orange, or zobo (hibiscus) drink with no added sugar to boost antioxidant intake and aid digestion.