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.
- Total:
Ingredients
- 100g of peeled beans
- 200ml of water, for soaking
- 50g of egusi, lightly toasted
- 60g of vegetable oil
- 50g of vegetable stock
- 1tsp salt
- 1tbsp of Penja pepper, ground
- 1tsp baking powder
- Scotch bonnet sauce to taste
- 1onion, roughly chopped
- vegetable oil
- 80g of coriander
- 200g of pumpkin seeds, toasted
- 60ml of vegetable oil
- 1tsp salt
- 10g of nutritional yeast
- 1bell pepper, finely diced
- 2shallots, finely diced
- 20g of preserved lemon, rind only, diced
- 1tbsp of onion granules
- 10ml of lemon juice
Instructions
Step 1
Soak the beans in the water overnightStep 2
The next day, add the onions to a pan, and cover with vegetable oil. Cook very slowly over a low heat for 1 hourStep 3
Blitz the coriander and pumpkin seeds together in a food processor until roughly chopped. Mix in the rest of the ingredients and set asideStep 4
Drain the beans, then blend them with 30g of the slow-cooked onion and egusi until smoothStep 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 mouldsStep 6
Steam the ekuru for 45 mins. Allow to cool slightly, then remove from mouldsStep 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 crispyStep 8
Serve the ekuru topped with the pumpkin seed pestou, and with a side of Scotch bonnet hot sauce