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One of the many blessings of inter-tribal marriage is that you get to eat the food that you have not been eating all your life, that is, you are open to trying out food from your husband or wife's tribe. In my case, I'm married to a Yoruba man and I'm an Edo woman but through marriage I have tried so many foods native to Yourba tribe and same as my husband as well. In
today's post I will be sharing with you a traditional Yoruba delicacy that is called EKURU.
Ekuru is almost synonymous to moin-moin but the difference is that ekuru is prepared without oil and any ingredient unlike moin-moin that has that vibrant reddish color. What is Ekuru? What is moin-moin? They are both made from beans and they are often referred to as bean cake.
Ekuru is best enjoyed with a sauce packed filled with so many 'obstructions' such as fish, beef, eggs, and so on. Like I said earlier, we don't add any form of seasoning, salt or oil to ekuru so you must ensure you season your sauce very well because it is going to compliment the taste.
Ingredients (Ekuru)
2 cups of beans
Water (to blend)
Uma leaves (for wrapping)
Ingredients for sauce
6 scotch bonnets
5 tatashe
10 tomatoes
2 onions
1kg chicken
3 pieces of ponmo
1 dry catfish
4 eggs
Iru
Ā½ cup palm oil
Seasoning cubes
1 tsp curry
1 tsp thyme
Salt to taste
Step by Step
Start by peeling your beans and wash it clean. Soak the beans in water for about 20 minutes and blend into a smooth thick paste.
Next, wash your uma leaves very well to remove any form of dirts and begin to wrap your blended beans into the uma leaves.
Gently arrange the wrapped blended beans into your pot and place on medium heat. Steam it for about 50 minutes and check if it is done and set aside.
To make our sauce, we will start by washing the scotch bonnet, tomatoes, onions and blend roughly. Set aside
Then wash your chicken and ponmo, season them with some curry powder, thyme, seasoning cubes, onions and salt. Place on medium heat and boil until tender.
Drain the water from the chicken and fry slightly to maintain firmness.
On another pot, boil your eggs. Peel and set aside.
In a pot add some palm oil and heat it up, add your onions and saute. Next, add your iru (locust beans) and continue to give it a good stir for about 2 minutes.
Next, pour the blended tomatoe and pepper into the pot and let it fry well. You must remember to stir it occasionally so that it won't start to burn.
Now, add the ponmo so that it will continue to cook and get more tender. You may add some stock at this point.
After about 10 minutes you can add your deboned dry fish, eggs and chicken. Cover the pot and allow them to simmer together.
Check the taste and add more seasoning or salt if needed.
At this point your ekuru and sauce is ready.
You can serve it the traditional way by unwrapping the ekuru and serve the spicy pepper sauce over the top with your protein around it.
Alao ensure you serve it when it is still warm. It may not be enjoyed if it is cold like a dog's nose.
This is one meal you should try out with your family either as breakfast, lunch or dinner.
Thanks for reading and see you in my next one .
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