|Ekuru served with Obe ata dindin|
Ekuru, also known as the 'Nigerian style Kenkey', is a traditional Yoruban dish from Nigeria. Its unique flavour profile includes a slight tangy taste, similar to moi moi, a Nigerian dish made from peeled beans. Picture it like this - a white version of moi moi, simple yet tantalising, with minimal ingredients.
Ekuru is traditionally complemented with obe ata, a Nigerian fried pepper sauce, or mashed with eko, a Nigerian corn paste dish. These combinations are luscious and versatile, able to bring any preferred sauce to life.
If you're a vegan or currently following a weight-loss regime, Ekuru could become your new favourite dish. It's a protein-packed, satisfying meal that adds variety to your diet while supporting your nutrition goals.
- 1 cup of peeled beans. Check out this quick guide on how to peel beans in less than 5 minutes
- Sufficient water to facilitate grinding of the beans and achieve a paste-like consistency
- Optional: 2 pinches of ground Potash (also known as Akaun/kaun)
- Optional: A pinch of salt to enhance the flavour for newcomers to the dish
Tip: In case you can't get your hands on ground Potash (also known as Akaun/kaun), don't worry. Baking soda serves as an effective alternative. Just remember to use it sparingly to maintain the balance of flavours.
1. Begin by washing and peeling the beans. If you're unsure how to do this, have a look at this handy tutorial on how to peel beans using a blender
2. Next, place the peeled beans into a blender. Gradually add water, ensuring not to overdo it, and blend until you achieve a silky, smooth consistency.
3. Transfer the blended mixture to a wide bowl and add a touch more water. If you're using salt and potash (akaun), now's the time to add it to the paste. Stir enthusiastically for 5 to 10 minutes until the mixture is fluffy.
Tip: Potash has been said to enhance the fluffiness of the paste and speed up the cooking process, though it's entirely optional.
4. After stirring, scoop the paste into uma leaves or your chosen containers. Place these in a steamer or pot of hot water and let them cook for around 30 minutes, or until they solidify, similar to the consistency of moi moi.
5. Once cooked, allow the Ekuru to cool down slightly, then serve as desired. It pairs wonderfully with obe ata a fiery Nigerian pepper sauce that creates a delightful contrast of flavours.
We hope you relish this dish as much as we do!🙂
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