Ghana and Nigeria keep at it, both countries convinced they make the best jollof rice on the continent. Meanwhile, Ayra Starr admitted that after tasting Senegalese jollof, she understood why people call Senegal the true originators, even while keeping Nigerian jollof as her personal number one. Akon went further, declaring Sierra Leone’s jollof better than both Ghana’s and Nigeria’s. Ghana and Nigeria barely blinked. The two-party system continues, with little room given to the rest of the region.
So here’s our question: why is jollof the only conversation? Both countries have another street food, just as loved, just as fought over in comment sections, and it’s beans. Ghana’s version is called Gob3. Nigeria's Ewa Agoyin. Who does it better?
Originally called Yɔɔ Ke Gari, Ga for “beans and gari,” this dish picked up the nickname Gob3 in recent years. Preparation varies from vendor to vendor: some cook the black-eyed peas directly in palm oil until soft but still whole, while others boil the beans plain and finish them with a palm oil sauce, often flavored with onion and momoni (fermented fish). Either way, it’s mixed with crunchy, roasted cassava flakes (gari), which thickens the whole dish. It’s traditionally served with slices of fried ripe plantain, and these days, people load it up with boiled eggs, avocado, or fish.
Ewa Agoyin’s origins actually trace back to Benin Republic and Togo, brought to Nigeria by Agoyin migrants in the 1960s before Lagos claimed it as its own. The beans are boiled until they’re very soft and mashed, then topped with a dark, spicy, slightly chunky pepper sauce made from palm oil, onions, and blended dried peppers. It’s usually eaten with soft bread, Agege bread especially, or fried yam.
Dishout has plenty of Ghanaian and Nigerian stores that make their country’s version right.
For Ewa Agoyin, check out 9ja Buka, Mama Africa, Surulere Suya Spot, or Eatwell African Cuisine in New Jersey, and Ewe’s Delicious Treats in Brooklyn.
For Gob3, look out for Papaye, Accra Restaurant, Galagala, The Point Restaurant, and more in the Bronx, Accra Express in Manhattan, Victoria Evergreen and Aunty Lizzy’s Restaurant in Worcester, and Ewe’s Delicious Treats in Brooklyn. Or use the global search feature on the new Dishout app to find the one closest to you.
Frequently Asked Questions
What is Gob3?
Gob3, originally called Yɔɔ Ke Gari, is a Ghanaian street food dish of black-eyed peas cooked in palm oil or finished with a palm oil sauce, mixed with crunchy roasted cassava flakes (gari). It is traditionally served with fried ripe plantain and can be topped with boiled eggs, avocado, or fish.
What is Ewa Agoyin?
Ewa Agoyin is a West African beans dish that originated with Agoyin migrants from Benin Republic and Togo before becoming a Lagos street food staple. The beans are boiled until very soft and mashed, then topped with a dark, spicy palm oil pepper sauce. It is usually eaten with Agege bread or fried yam.
Can I order Gob3 or Ewa Agoyin on African Dishout?
Yes. For Ewa Agoyin, check out 9ja Buka, Mama Africa, Surulere Suya Spot, or Eatwell African Cuisine in New Jersey, and Ewe’s Delicious Treats in Brooklyn. For Gob3, look for Papaye, Accra Restaurant, Galagala, The Point Restaurant in the Bronx, Accra Express in Manhattan, Victoria Evergreen and Aunty Lizzy’s in Worcester, and Ewe’s Delicious Treats in Brooklyn. Use the global search on the Dishout app to find what is closest to you.
Where did Ewa Agoyin originate?
Despite being closely associated with Lagos street food culture, Ewa Agoyin actually originated with Agoyin migrants from Benin Republic and Togo, who brought the dish to Nigeria in the 1960s. Lagos adopted it and made it its own.
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