How to Prepare Delicious Ekuru (White Moi-Moi) | Ekuru | Ofuloju | Ata Din-Din
Ekuru, also known as White Moi-Moi, Ofuloju, or Acarajé in some regions, is a traditional Nigerian dish made from peeled beans. Unlike the typical Moi-Moi, Ekuru is made without oil and spices, giving it a pure, white appearance and a unique taste. It is often served with a flavorful sauce called Ata Din-Din (pepper sauce) for extra taste. Here’s how to make this delicious Yoruba delicacy!
Photo:@DefreshKitchen1
Ingredients for Ekuru
2 cups white beans (black-eyed peas or brown beans)
1 medium onion (chopped, optional)
Salt (to taste)
Water (as needed)
Ingredients for Ata Din-Din (Pepper Sauce)
5-6 large red bell peppers (tatashe), seeds removed
2-3 scotch bonnet peppers (ata rodo), adjust to taste
1 large onion (chopped)
1/4 cup palm oil
1-2 stock cubes
Salt (to taste)
Ingredients for Ekuru
2 cups white beans (black-eyed peas or brown beans)
1 medium onion (chopped, optional)
Salt (to taste)
Water (as needed)
Ingredients for Ata Din-Din (Pepper Sauce)
5-6 large red bell peppers (tatashe), seeds removed
2-3 scotch bonnet peppers (ata rodo), adjust to taste
1 large onion (chopped)
1/4 cup palm oil
1-2 stock cubes
Salt (to taste)
Photo: @Tplusevent
Instructions for Making Ekuru (White Moi-Moi)
Prepare the Beans:
Soak the beans in water for about 10-15 minutes to soften them, making it easier to peel.
Rub the beans between your hands to remove the skins, rinsing several times to separate the skins from the beans.
After peeling, blend the beans with a small amount of water until smooth. Add the chopped onion while blending if you prefer extra flavor.
Mix and Season the Bean Batter:
Pour the blended bean paste into a large bowl. Add a pinch of salt and mix thoroughly.
The consistency should be thick but not too watery, similar to regular Moi-Moi batter.
Steam the Ekuru:
Grease small containers or Moi-Moi leaves and pour the batter into them, filling each container about three-quarters full.
Place a steamer or a pot with a rack and add some water at the bottom. Arrange the containers or wrapped leaves on the rack, cover the pot, and steam for about 30-40 minutes, or until the Ekuru is firm and cooked through. You can check by inserting a toothpick, which should come out clean.
Remove from Heat:
Once cooked, allow the Ekuru to cool slightly before serving.
Instructions for Making Ata Din-Din (Pepper Sauce)
Blend the Peppers and Onion:
Blend the red bell peppers, scotch bonnet peppers, and chopped onion until smooth. Add a little water if needed to help the blending process.
Cook the Pepper Sauce:
Heat the palm oil in a pot over medium heat until it’s hot (but not bleaching).
Add the blended pepper mix and fry for about 10-15 minutes, stirring occasionally until the sauce thickens and the oil starts to separate from the mixture.
Season the Sauce:
Add stock cubes and salt to taste. Stir well and let it cook for another 5 minutes to allow the flavors to blend.
Serve:
Serve the Ekuru with the Ata Din-Din on the side or drizzled on top. The pepper sauce adds a rich, spicy flavor to the mild Ekuru.
Instructions for Making Ekuru (White Moi-Moi)
Prepare the Beans:
Soak the beans in water for about 10-15 minutes to soften them, making it easier to peel.
Rub the beans between your hands to remove the skins, rinsing several times to separate the skins from the beans.
After peeling, blend the beans with a small amount of water until smooth. Add the chopped onion while blending if you prefer extra flavor.
Mix and Season the Bean Batter:
Pour the blended bean paste into a large bowl. Add a pinch of salt and mix thoroughly.
The consistency should be thick but not too watery, similar to regular Moi-Moi batter.
Steam the Ekuru:
Grease small containers or Moi-Moi leaves and pour the batter into them, filling each container about three-quarters full.
Place a steamer or a pot with a rack and add some water at the bottom. Arrange the containers or wrapped leaves on the rack, cover the pot, and steam for about 30-40 minutes, or until the Ekuru is firm and cooked through. You can check by inserting a toothpick, which should come out clean.
Remove from Heat:
Once cooked, allow the Ekuru to cool slightly before serving.
Instructions for Making Ata Din-Din (Pepper Sauce)
Blend the Peppers and Onion:
Blend the red bell peppers, scotch bonnet peppers, and chopped onion until smooth. Add a little water if needed to help the blending process.
Cook the Pepper Sauce:
Heat the palm oil in a pot over medium heat until it’s hot (but not bleaching).
Add the blended pepper mix and fry for about 10-15 minutes, stirring occasionally until the sauce thickens and the oil starts to separate from the mixture.
Season the Sauce:
Add stock cubes and salt to taste. Stir well and let it cook for another 5 minutes to allow the flavors to blend.
Serve:
Serve the Ekuru with the Ata Din-Din on the side or drizzled on top. The pepper sauce adds a rich, spicy flavor to the mild Ekuru.
Photo:@Simifoodies
Tips
No Palm Oil in Ekuru: Ekuru is traditionally white because no oil or spices are added to the batter. This makes it unique and different from Moi-Moi.
Adjusting Spice: For a milder sauce, reduce the number of scotch bonnet peppers in the Ata Din-Din.
Consistency: The Ekuru batter should be smooth and thick but not runny. This helps the Ekuru hold its shape while steaming.
Serving Suggestion: Ekuru is best enjoyed with Ata Din-Din for flavor, but you can also add a side of fried fish or plantains for a complete meal.
Tips
No Palm Oil in Ekuru: Ekuru is traditionally white because no oil or spices are added to the batter. This makes it unique and different from Moi-Moi.
Adjusting Spice: For a milder sauce, reduce the number of scotch bonnet peppers in the Ata Din-Din.
Consistency: The Ekuru batter should be smooth and thick but not runny. This helps the Ekuru hold its shape while steaming.
Serving Suggestion: Ekuru is best enjoyed with Ata Din-Din for flavor, but you can also add a side of fried fish or plantains for a complete meal.