Ekuru : How to Make Ekuru (white moi moi)


Ekuru : How to Make Ekuru (white moi moi)
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.

Required ingredients:
- 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.

See also  Tuwo Masara (Tuwon Masara)| Nigerian Corn meal

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!🙂

See also  Nigerian Scotch Eggs

Thanks for your comments :

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  1. adesina ayomide
    December 28, 2015 / 7:08 am

    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..

    • Nky Lily Lete
      December 29, 2015 / 11:47 am

      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.

  2. adesina ayomide
    December 28, 2015 / 7:05 am

    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..

  3. Anonymous
    November 13, 2015 / 1:16 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…

  4. babalola mujidat
    October 25, 2015 / 9:24 pm

    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.

  5. Nky Lily Lete
    February 4, 2015 / 11:39 am

    That sounds like a yummy combo,I'll have to try it too, thanks for your input 🙂

  6. Anonymous
    January 27, 2015 / 9:05 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

  7. chinonso enimola
    January 23, 2015 / 10:03 am

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

    • Nky Lily Lete
      January 23, 2015 / 10:40 am

      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.

  8. aisha sarki
    November 25, 2014 / 1:20 pm

    Tnx hun Nky,u re a darling

    • Nky Lily Lete
      November 26, 2014 / 8:04 am

      You too Sweetie 🙂

  9. Anonymous
    October 17, 2014 / 1:15 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?

    • Nky Lily Lete
      October 17, 2014 / 8:45 pm

      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.

  10. Anonymous
    August 18, 2014 / 11:51 am

    Nky dearie I love dis kip it up

    • Nky Lily Lete
      August 18, 2014 / 1:59 pm

      thanks hun 🙂

  11. Anonymous
    July 25, 2014 / 8:52 pm

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

    • Nky Lily Lete
      August 5, 2014 / 5:00 pm

      I sure will dearie.I love paella too 🙂

  12. Anonymous
    July 10, 2014 / 10:45 am

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

    • Nky Lily Lete
      July 10, 2014 / 3:36 pm

      That's good tip dearie, thanks

  13. Tope Tunde
    July 10, 2014 / 5:49 am

    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

    • Nky Lily Lete
      July 10, 2014 / 3:36 pm

      Thanks Tope, you're so sweet 🙂

  14. Ibikun
    July 8, 2014 / 1:52 pm

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

    • Nky Lily Lete
      July 9, 2014 / 9:02 am

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

  15. Nky Lily Lete
    July 8, 2014 / 12:54 pm

    You're welcome dearie 🙂

  16. Anonymous
    July 7, 2014 / 10:51 am

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

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