Ekuru : How to Make Ekuru (white moi moi)


Ekuru : How to Make Ekuru (white moi moi)
Ekuru served with Obe ata dindin


   Ekuru is a meal, native to the Yorubas in Nigeria. I actually call it ''Nigerian style Kenkey'', due to its slightly sour taste .
   It is prepared with peeled beans, just as moi moi, but contains little or no additional ingredients; just imagine white moi moi

Ekuru is usually served with obe ata or mashed with eko and enjoyed with any sauce of choice.

If you are a vegan or on  a weight loss journey and looking for a new and filling protein meal to try out, this might just be what you need .



You'll need:
- 1 cup peeled beans(see how to peel beans in less than 5 minutes)
- Water(as needed to grind the beans and make a paste)
- 2 pinches of ground Potash(Akaun/kaun)(optional)
- Salt(optional) ( I think a little salt will make it tasty for anyone new to this meal, just my opinion)

Tip: if you can't find ground Potash(Akaun/kaun), you can use of baking soda as a substitute.
 
Preparation:

1. If you haven't done this yet , wash and peel  the beans (see how to peel beans in a blender)

2. Place the peeled beans in a blender, add a little water and blend until really smooth

3. Pour the blended mix into a wide bowl and add a little water. If you are making use of salt and potash(akaun), add it to the smooth paste and stir vigorously for 5 to 10 minutes until fluffy.
Tip: I was told that potash makes the paste fluffier and also makes the cooking process shorter, but you can leave it out if you want to.

 
4.  Now, scoop up the paste and pour into uma leaves or your container of choice. Place in a steamer or pot of hot water and steam for 30 minutes or until it solidifies, just like you do with moi moi.

5 . Leave to cool a bit and serve as you like. Preferably with obe ata.

 Enjoy :)



Thanks for your comments :)


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25 comments:

  1. Anonymous12:51:00 PM

    My dad is diabetic and used to eat ekuru a lot. Thanks for reminding of this recipe.

    ReplyDelete
  2. You're welcome dearie :)

    ReplyDelete
  3. I love it with efo riro, it's a good substitute for swallow

    ReplyDelete
    Replies
    1. Wow, I've never tried it with efo riro, thanks Ibukun .

      Delete
  4. Can you please keep this on forever? You are a genius. I know how confident I have become in my own home since I became a fan of this site. You are simply awesome

    ReplyDelete
    Replies
    1. Thanks Tope, you're so sweet :)

      Delete
  5. Anonymous12:45:00 PM

    Sweet Nky, you didn't add that they have to drop the paste in water to confirm if it's ready for wrapping.

    ReplyDelete
    Replies
    1. That's good tip dearie, thanks

      Delete
  6. Anonymous10:52:00 PM

    Nky dearest, can you do a Spanish rice(paela) I love love it..

    ReplyDelete
    Replies
    1. I sure will dearie.I love paella too :)

      Delete
  7. Anonymous1:51:00 PM

    Nky dearie I love dis kip it up

    ReplyDelete
  8. Anonymous3:15:00 PM

    Most of the one i see in my area, d blending is not really smooth. And i was told that it must not be smooth.....and this is one of the reasons why is diffent from moi moi.
    What do u hav to say about this?

    ReplyDelete
    Replies
    1. Hi dear, I was thought differently. If you don't blend beans smooth, you'll get granules in it. What they do is stir it vigorously until it kinda fluffs and doubles in size.
      And it is different from moi moi because it has no extra ingredient in it, not because of the coarseness.

      Delete
  9. Tnx hun Nky,u re a darling

    ReplyDelete
  10. Wow God will bless u and trying dis no now I'm on a weight diet

    ReplyDelete
    Replies
    1. God bless you too sweetie, I know I owe you the weight loss recipes, biko be patient hun, I have been so busy with a project, I will have them up soon xoxo.

      Delete
  11. Anonymous10:05:00 PM

    Where I come from we eat it with garden egg and ewedu leave mixed togeder with pepper and salt to taste. Very delicious and interesting

    ReplyDelete
  12. That sounds like a yummy combo,I'll have to try it too, thanks for your input :)

    ReplyDelete
  13. The ekuru is of two type d black one if u add potash and d white one if potash is excluded. Combine dis two and it's swt. Thou I prefer d white one. Das my fav ekuru wit obe ata dindin fried wit palm oil and ponmo cow skin. So delicious. Nky kip it up u doin a grt work. God bless u n ur family.

    ReplyDelete
  14. Anonymous2:16:00 AM

    Waoooooo.... this is interesting. how can I be part of this group ma? Guess it's not only Ekuru u re dealing with? We appreciate you all, more grease to ur elbow...

    ReplyDelete
  15. I went to visit my inlaws and d next thing is asking me to prepare ekuru...tho i had d idea bt its wen my granny do make it.i ve nt done it mysef bfr...bt wit dis,i followed d steps and its wonderful.... Now its like "that's our wife"... Lolz....tanx a bunch..

    ReplyDelete
  16. I went to visit my inlaws and d next thing is asking me to prepare ekuru...tho i had d idea bt its wen my granny do make it.i ve nt done it mysef bfr...bt wit dis,i followed d steps and its wonderful.... Now its like "that's our wife"... Lolz....tanx a bunch..

    ReplyDelete
    Replies
    1. Lolz, you won their hearts and stomach Ayomide :)
      You sure made my day with your lovely comment. Thanks for your feedback and hope to see you back again.

      Delete

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