EKURU ( WHITE MOIN MOIN)

Ekuru is a delicious delicacy from South West Nigeria. Just like moin-moin, ekuru is made from peeled beans, this time without any extra ingredients. Enjoy our Ongalicious Ekuru and sauce recipe

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SERVES 4
COOK TIME 40 mins
PREP TIME 20 mins

EKURU ( WHITE MOIN MOIN)

Ekuru is a delicious delicacy from South West Nigeria. Just like moin-moin, ekuru is made from peeled beans, this time without any extra ingredients. Enjoy our Ongalicious Ekuru and sauce recipe

INGREDIENTS

  • 2 cups peeled black eyed beans
  • 1 cup Palm oil
  • 1 Cup Dried Pepper (Chili)
  • 2 cups Dry Red Bell Pepper (Dry tatashe)
  • 2 Medium Onion
  • Smoked Fish
  • Dry Fish
  • Smoked Prawns (Optional)
  • Bonga Fish
  • 2 Tablespoons Ground Crayfish
  • 2 Onga
  • Salt To Taste
  • Banana Leaves for Wrapping

    • METHOD

    1. Soak and peel your beans, blend with little water till it’s almost smooth (not too smooth)
    2. (Do not add too much water) The consistency should not be too thick and too runny
    3. Transfer to a bowl and set aside. Do not add any seasoning
    4. With a mixer, incorporate air into your bean b by mixing for 10-15 minutes.
    5. Mix for 30 minutes until it is very fluffy.
    6. The batter needs a lot of mixing to get the fluffy texture
    7. Scoop the batter into moin moin leaves
    8. Steam on medium heat for about 30 minutes
    9. Making The Sauce
    10. Soak the smoked fish in hot water to clean, then shred into smaller pieces.
    11. Soak the dried pepper in hot water for at least an hour, then blend the dried pepper, onion and the bell peppers roughly.
    12. Pour the palm oil into a saucepan, place on low heat, when it’s hot, add chopped onions, sauté for three minutes
    13. Add pepper mix and cook on medium heat for about six minutes
    14. Add Onga stew seasoning and salt to taste.
    15. Add crayfish fry for 5 minutes, stir occasionally
    16. Now add smoked prawns, bonga fish and dry fish. Continue to fry for another 10 minutes, remember to keep stirring and make sure the heat isn’t too high.
    17. Serve hot with EKURU