Ewa aganyin
Ewa Aganyin is the Yoruba name for a dish commonly eaten across Togo, Ghana, Nigeria and Benin. It literally means "Togolese Beans" with "Aganyin" being the Yoruba term for the Ewe people of Togo and Ghana. Ewa Aganyin was made popular by Togolese street vendors in Lagos, during colonial times, when Lagos was a melting pot of settlers from different parts of West Africa, and Aganyin women were famed for their cooking skills and delicious meals. Many of these women married Nigerian men or remained in Lagos with their families, and have become naturalised Nigerians, blending seamlessly with thr Yorubas with whom they share a strong historical affinity. Ewa Aganyin continues to be a street food in Yorubaland and across West Africa today. The dish consists of beans cooked until extremely soft and then mashed. Dried chili peppers and their seeds, onion, ginger, powdered smoked tiny shrimp, powdered smoked herring, are fried in palm oil to form an oily, spicy, aromatic sauce that is ladled on top of the mashed beans before serving. It is commonly eaten with soft white.bread, a popular combination in West Africa.
Ewa aganyin is similar to the Yoruba dish adalu, which is made of boiled black-eyed peas and shucked corn.