It is usually prepared with peeled beans.
It is similar to moin-moin as both are made from peeled beans.
However, unlike moin-moin which is mixed with pepper and other ingredients before steaming, Ekuru is wrapped up in leaves or tin cans (similar to moin-moin) and steamed.
It is served with fried pepper stew and then mashed up with pepper stew. Ekuru is very simple to make, very nutritious and a good source of proteins. You can serve it with the Eko or Ogi.
Ingredients
– 360g black eyed or brown beans
– 1 small onion
– 1 big stock cube
– Salt (to taste)
– Palm-oil
– 600mls lukewarm water
Recipe
- Beans (black eyed peas)
- Dried Pepper (Jalapeño, Bawa/ Sombo)
- Onions
- Palm oil
- Salt
- Maggi
- Ponmo
- smoked mackerel
Preparation
– Peel the beans and blend to a not-so – smooth, not – so – coarse paste.
– Pour beans into a bowl and mix till very fluffy, if you have a mixer, you may want to use it because mixing by hand would take at least 30 minutes.
Mix till the blended beans doubles in size or it is very fluffy.
– Wrap in leaves, you can use small transparent cellophane bags, milk tins or foil.
– Steam cook for about 20 minutes on high heat and it is done.
Serve hot.
For Pepper Sauce
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– Blend pepper and onions
– Slice ponmo very thinly and shred fish.
– Heat palm oil in a pan and just before it gets to smoke point pour in your blended pepper and onion
– Add ponmo and fish after the pepper has spent 10 minutes on the fire.
– Allow to simmer for about 10 minutes
– Turn off fire once the sauce starts to sizzle.
Once your sauce is ready, pour it on the Ekuru, mash the two together, then eat with hand or cutlery.
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