Ekuru
The Quirky Foodster Team
Ingredients
- Dried white or black-eyed beans, soaked and peeled — 300 g (10.5 oz)
- Onion, roughly chopped — 1
- Salt — to taste
- Ata dindin (fried pepper sauce) or stew, to serve
Method
- Blend the soaked, peeled beans with the onion and a little water until smooth.
- Season lightly with salt.
- Pour the mixture into greased foil parcels or leaf wraps.
- Steam for 40–45 minutes until firm and set.
- Let cool slightly before unmoulding.
- Serve topped with a spicy pepper sauce or stew of choice.
Introduction: A plain, steamed bean pudding made from ground white beans, a lighter cousin of moi moi served with a spicy stew or sauce.
Cultural Background: Ekuru is a Yoruba staple, its unseasoned, plain bean base traditionally topped at the table with ata dindin (fried pepper sauce) or another sauce, offering a customisable, comforting side.
Tips: Blend the beans until very smooth for the best silky texture once steamed. Check for doneness by inserting a knife — it should come out clean when fully set.
Variations: Serve with a fish or meat stew on top for a more substantial meal. Wrap in banana leaves for a more traditional presentation and subtle flavour.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat by steaming for 10 minutes, or in a microwave for 1–2 minutes.
FAQs:
Q: What's the difference between ekuru and moi moi?
A: Ekuru is plain and unseasoned with no oil, meant to be topped with a sauce, while moi moi includes oil, pepper and other seasonings baked directly in.
Q: What sauce is traditionally served with ekuru?
A: Ata dindin, a fried pepper sauce, is the classic accompaniment.
- Dried white or black-eyed beans, soaked and peeled — 300 g (10.5 oz)
- Onion, roughly chopped — 1
- Salt — to taste
- Ata dindin (fried pepper sauce) or stew, to serve
Please log in to leave a comment.