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Preparation of Ekuru and Ata Dindin (Fried Stew) 

In case you are wondering what Ekuru is or you are among the people that have not tried Ekuru out? My dear, you are missing out a lot on the goodness and awesomeness of this food. Don’t worry too much “The Foodie blog” is ready to serve you again. It is on that note that I welcome you to another interesting episode from the foodie. You already know what our blog is centered on today so let's get straight to business. 

Ekuru also known as ofunloju is a native meal to the Yoruba people in Nigeria. It is similar to Moi Moi because it is also prepared with peeled white beans or brown beans. To prepare Ekuru below are the ingredients needed to prepare the delicacy:

• 3 cups of white or brown beans 

• Banana leaves( Ewe Moi Moi) or the thick white nylon (not bread or Amala nylon please)

• Palm oil 

• 1plate of red bell peppers 

• Dried peppers 

• 1 plate of Scotch bonnet 

• Dried pepper 

• Smoked fish: Eja Kika

• One big onion 

• Crayfish(Optional) 

• Chopped assorted meat 

• Salt 

• Seasoning of your choice

• Ponmo

• Locust beans 

Preparation of the Ekuru (white Moi Moi)

The first step is to soak your beans for 5 minutes so they will become soft and easy to peel off.

 

After mixing, package your beans into the banana leaves. In case you can’t find banana leaves you can use the thick white nylon. After packing your beans, steam them up for 30-35 minutes on medium heat.

To steam, you can either place the stick from the banana leaves in a pot and then add water but make sure the water is not above the banana stick. Arrange the packaged Ekuru on the stick then cover and steam and make sure to check from time to time and top up with water if necessary.

In the case where it is the thick white nylon you are using, what you need is to add some water into a pot, allow the water to boil then put the package beans inside.

And it’s done.

Next preparation of the spicy Ekuru sauce

Now to the cooking of the sumptuous Ekuru sauce. The first step is to soak your dried peppers in hot water for at least 45 minutes. You can do that before preparing the Ekuru so it will be faster. Wash the ponmo thoroughly and after that, soak your smoked fish or Eja Kika in hot water to wash away the dirt and germs, then shred into smaller pieces.

Then blend roughly the dried pepper with the red bell pepper and scotch bonnet. After blending, sieve out the water from the peppers with your sieve and set it aside. Pour the palm oil into your hot and dry pot. Place on low heat and when it is hot add your chopped onions sauté for 5 minutes on low heat.

Remember it must not burn, it just needs to soften a bit before adding your locust beans to allow it to fry for a minute or two. After that add your roughly blended peppers, add any seasoning of your choice, and salt to taste. Cover and allow to fry for 5 to 7 minutes. 

Now add your chopped assorted meat, the washed ponmo then continue to fry for another 10 minutes. Remember to keep stirring so it won’t burn. After 7 minutes add your shredded smoked fish or Eja Kika and the crayfish if you are a lover of crayfish. Continue to fry for 5 minutes. 

And our sauce is done and ready to be served with our already prepared Ekuru. For a perfect combo, the Ekuru can be paired with Eko. Wait before you go so you won’t say I didn’t tell you. Don’t say because you saw a fork and knife in the picture.

You want to eat Ekuru with a fork and knife. DON'T DO THAT!!! Ekuru is eaten with hand. Yes, crumble it with your bare hands. So don’t come and be forming posh for Ekuru. So my dear, wash your hands and enjoy the food.

Happy eating.🤗

Do you like this blog post and will you be trying it out? Let me know in the comment section. 

Xoxo 😘