Ekuru with pumpkin seed pestou and Scotch bonnet sauce

Ekuru with pumpkin seed pestou and Scotch bonnet sauce

Ekuru is a comforting Yoruban staple food made from peeled black-eyed beans. Here Joké Bakare serves it with a quick pumpkin pestou and a generous amount of fiery Scotch bonnet hot sauce.
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  1. Step 1

    Soak the beans in the water overnight
  2. Step 2

    The next day, add the onions to a pan, and cover with vegetable oil. Cook very slowly over a low heat for 1 hour 
  3. Step 3

    Blitz the coriander and pumpkin seeds together in a food processor until roughly chopped. Mix in the rest of the ingredients and set aside
  4. Step 4

    Drain the beans, then blend them with 30g of the slow-cooked onion and egusi until smooth
  5. Step 5

    Mix the beans with the vegetable oil, stock, salt, Penja pepper and baking powder. Whisk for 5 minutes to aerate it. Pour into 4 small greased and lined, rectangular heat-proof moulds
  6. Step 6

    Steam the ekuru for 45 mins. Allow to cool slightly, then remove from moulds
  7. Step 7

    When ready to serve, heat up a little bit of vegetable oil in a pan and fry the ekuru on all sides so that it's nice and crispy
  8. Step 8

    Serve the ekuru topped with the pumpkin seed pestou, and with a side of Scotch bonnet hot sauce