Farro Ewa Agoyin

This meal is a modification of a traditional Nigerian dish that I enjoy, it was not my intended end product but a rework because I forgot to thaw the banana leaf I have ahead of time. Hence the name.

See photo of actual traditional Ewa Agoyin  in photo gallery  that I made for another blogpost so you know what it looks like. The difference in the current dish is duration of cooking of sauce and beans (shorter here), and the additional ingredients.



  • Farro ( 1 cup)
  • Green Lentils (1 cup, sorted and rinsed)
  • Black eyed beans


  • Red bell pepper
  • Onions
  • 7 Pot Douglah pepper
  • Tomato
  • Scallops
  • Calamari
  • Prawns
  • Palm Oil
  • Seasoning
  • Salt to taste


What You’ll Need:

  • Pots (boiling and sauteing)
  • Blender
  • Chopping board

What I did:

I had previously blended some pepper mixture, which consisted of bell pepper, onions, douglah, and tomatoes so this came in handy for the sauce. For the main,  I added one cup each of the lentil and farro into the pot and boiled in water until the farro was cooked to desired texture. Then I added some precooked black-eyed beans to it and simmered all together for one more minute.

Meanwhile, I heated up some palm oil in a saute pan until sizzling hot, then I added the pepper blend ( quickly cover with lid to avoid dangerous splatter) after the sizzle had settled,  I added my seasoning ( all purpose and maggi) and salt to taste. The pepper sauce was cooked/fried until thickened, then the cleaned seafood was added to the sauce while on low heat about a minute until cooked-medium.

Cook time for each component was 30 minutes.


It was like eating Nigerian rice and beans but with a twist. The crunch from the farro was what I needed and added some extra substance to the dish. I had never eaten the trio combo of farro, lentil and beans before, it was nice and definitely a repeat recipe in place of rice.  The sauce was delicious especially with palm oil included in it.



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