Ekuru and stew are also known as ofuloju and ata dindin, it is commonly eaten among the Yorubas in Nigeria and it’s like a sister to moi moi and eko

Ekuru is eaten with hands(you will crumble the Ekuru and mix the sauce, some people sprinkle salt over it and mix but the salt part is optional)



Ekuru and Stew (White moi moi and fried stew)
BY ALIYAH
Spread the love
Ekuru and stew are also known as ofuloju and ata dindin, it is commonly eaten among the Yorubas in Nigeria and it’s like a sister to moi moi and eko (steamed beans with pap). Some say Ekuru is originated from the Kwara state some argued that it’s from Ondo state, all my concern is the Ekuru and how much I love eating it… lol. Ekuru is eaten with hands(you will crumble the Ekuru and mix the sauce, some people sprinkle salt over it and mix but the salt part is optional)
I was under the weather a few days ago and all I wanted was spicy food and didn’t want soup (pepper soup) and that was how I quickly whipped up Ekuru and stew.
Traditionally, Ekuru is prepared with peeled bean, I have a process of peeling the beans faster on the blog How to Peel Beans with a Blender. Ekuru mixture needs air to be incorporated into it to make it light and fluffy and to do that blended beans is mixed in a mortar and pestle and steamed in banana leaves. The stew is commonly prepared with ponmo (cowskin), locust beans (iru) dried fish or shrimps, you don’t have to use all the listed ingredients if you don’t have them or like them, the stone grinder was used in grinding the pepper.
It’s modern day, appliances have taken over, you can use pieces of appliances for the process I used a hand mixer and mini chopper to blend, you can use a food processor or a blender but I’m making small portion hence the mini chopper.
Let’s get started.
Print
Ekuru and Stew (White moi moi and fried stew)
Course: lunch, Main Course
Cuisine: African
Ingredients
1 Pound Black Eyed Pea or brown beans
1/2 Cup Dried pepper
1 Onion (sliced)
1/2 Red bell pepper
2 Big Habanero/Rodo
1 Teaspoon Ground crayfish
1.5 Cup Dried fish, dried crayfish
1/4 Cup Cooking Oil (Palm or vegetable oil)
Instructions
1. or Ekuru: soak the peeled beans in water overnight or for at least 1 hour (for easy blending)
2. lend the soaked beans with little or no water until smooth.
3. our the blended beans into a bowl and mix to incorporate air (use a hand whisker or electric hand mixer) as you will do when mixing cake. When mixing you will notice the changes in the mixture.
If the mixture is too thick add water (I used 1 cup in total), you don't want the mixture too thick or too watery.
4. Continue to mix, you will notice the beans doubles or increase in size, this takes about 8 minutes with a hand mixer, for you to check if the beans as changed to Ekuru, put a drop of it in a bowl of water, if it sink continue with your mixing but if it float, your Ekuru is done
5. lace a saucepan or pot over high heat and pour some water in it, enough to cover just the base of the ramekins.
When done with the mixing, pour the batter into a leaf and wrap.
Do not add anything to the mixture, Ekuru is prepared like that, no season whatsoever should be added.
6. If you're using leaves, place some (not too many) of the sticks(cut off from the bottom of the leaves) inside the water on the heat and place the wrapped beans batter inside the hot water (watch your fingers). If you're using ramekins or foil pocket just place it in the water, repeat the process until you exhaust the beans batter. Cover and steam.
7. eating: insert a toothpick inside the ekuru and if it comes out clean the ekuru is ready. If you're using leaves, the leaves would have changed in color, take one out to check if it's done. Ekuru is ready!

Hm

my favourite

Wayne4uall:
Ekuru is eaten with hands(you will crumble the Ekuru and mix the sauce, some people sprinkle salt over it and mix but the salt part is optional)



Ekuru and Stew (White moi moi and fried stew)
BY ALIYAH
Spread the love
Ekuru and stew are also known as ofuloju and ata dindin, it is commonly eaten among the Yorubas in Nigeria and it’s like a sister to moi moi and eko (steamed beans with pap). Some say Ekuru is originated from the Kwara state some argued that it’s from Ondo state, all my concern is the Ekuru and how much I love eating it… lol. Ekuru is eaten with hands(you will crumble the Ekuru and mix the sauce, some people sprinkle salt over it and mix but the salt part is optional)
I was under the weather a few days ago and all I wanted was spicy food and didn’t want soup (pepper soup) and that was how I quickly whipped up Ekuru and stew.
Traditionally, Ekuru is prepared with peeled bean, I have a process of peeling the beans faster on the blog How to Peel Beans with a Blender. Ekuru mixture needs air to be incorporated into it to make it light and fluffy and to do that blended beans is mixed in a mortar and pestle and steamed in banana leaves. The stew is commonly prepared with ponmo (cowskin), locust beans (iru) dried fish or shrimps, you don’t have to use all the listed ingredients if you don’t have them or like them, the stone grinder was used in grinding the pepper.
It’s modern day, appliances have taken over, you can use pieces of appliances for the process I used a hand mixer and mini chopper to blend, you can use a food processor or a blender but I’m making small portion hence the mini chopper.
Let’s get started.
Print
Ekuru and Stew (White moi moi and fried stew)
Course: lunch, Main Course
Cuisine: African
Ingredients
1 Pound Black Eyed Pea or brown beans
1/2 Cup Dried pepper
1 Onion (sliced)
1/2 Red bell pepper
2 Big Habanero/Rodo
1 Teaspoon Ground crayfish
1.5 Cup Dried fish, dried crayfish
1/4 Cup Cooking Oil (Palm or vegetable oil)
Instructions
1. or Ekuru: soak the peeled beans in water overnight or for at least 1 hour (for easy blending)
2. lend the soaked beans with little or no water until smooth.
3. our the blended beans into a bowl and mix to incorporate air (use a hand whisker or electric hand mixer) as you will do when mixing cake. When mixing you will notice the changes in the mixture.
If the mixture is too thick add water (I used 1 cup in total), you don't want the mixture too thick or too watery.
4. Continue to mix, you will notice the beans doubles or increase in size, this takes about 8 minutes with a hand mixer, for you to check if the beans as changed to Ekuru, put a drop of it in a bowl of water, if it sink continue with your mixing but if it float, your Ekuru is done
5. lace a saucepan or pot over high heat and pour some water in it, enough to cover just the base of the ramekins.
When done with the mixing, pour the batter into a leaf and wrap.
Do not add anything to the mixture, Ekuru is prepared like that, no season whatsoever should be added.
6. If you're using leaves, place some (not too many) of the sticks(cut off from the bottom of the leaves) inside the water on the heat and place the wrapped beans batter inside the hot water (watch your fingers). If you're using ramekins or foil pocket just place it in the water, repeat the process until you exhaust the beans batter. Cover and steam.
7. eating: insert a toothpick inside the ekuru and if it comes out clean the ekuru is ready. If you're using leaves, the leaves would have changed in color, take one out to check if it's done. Ekuru is ready!

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