HOW TO FRY EWA AGANYIN STEW
I was actually home alone the first time i tried my hands on this sauce, the whole family went out and i wanted to surprise them with the Ewa Aganyin delicacy. However my efforts turned out to be disastrous..lol, i almost got the kitchen burnt, but now i'm a certified expert of this delicious sauce.
i'll be taking you through the process of preparing  Ewa Aganyin.

For the beans, you need
*2 cups of red beans
*salt to taste
*1 cube of magi

For the ewa aganyi sauce
*1 large white onion bulb (thinly sliced)
*1 cup of palm oil
*seasoning cube
*1 large bell pepper or grinded pepper
*habanero peppers
*dry blended crayfish

Add 6 cups of water to a pot, set on low heat. wash and add the beans. leave on low heat for 2hrs or until the beans is very soft. As in very very soft! To give it dat paste like look.
Add salt to taste.

Sauce: (Agoyin stew)

In a blender, grind the bell pepper, habanero pepper and the half medium onion.. (i blended mine to a coarse texture). Then parboil it to remove excess water from it. But i think most of these agoyin people from togo use dry blended pepper(ata gigun) in making theirs. 
Set a medium sized pot on low heat, add the palm oil.
Bleach the oil for long till it becomes clear, (note!: ur kitchen might get smoky!)
Turn the heat to minimum, add the sliced onion, stir at interval until the onion is caramelized (the color should be
almost black but not burnt)..
Then add the parboiled pepper to the fried onion in d bleached oil, fry it for about 15mins.
Add in the 'scattered' smoked fish, salt and seasoning. If u like crayfish in ur stew, dis is the time to add it. (note dat the few times i ate the original togolese ewa agoyin, they did not put anything in the stew like fish or what have you.)
Taste for seasoning and salt.
keep frying d stew on medium heat for another 10mins..or longer until its gets very dark in colour and gets dats crunchy taste..just like d agoyin stew.
Serve on beans
EnJOY.