Ekuru and Ata Din Din

There are many recipes in my archives that never made it to the blog last year and Ekuru is one of them also known as Ofuloju. There are really many things to do with Nigerian beans (black eyed peas), we have akara, moin-moin, beans pottage and a host of other things. Ata Din din is an accompanying sauce that is really spicy and you can regulate it to your spice level. This dish is high in protein and vitamins and for those that are on a diet, this dish could work very well for you. We may as well start the year on a nice and healthy note. Enjoy this simple offering of Ekuru and Ata Din Din.

Recipe for Ekuru and Ata Din Din

Ingredients

2 cups of beans

1.5 cup of water

Banana Leaves / Foil

Method

Wash and soak beans overnight.

Scrub the beans until all the skin has come off and blend the beans with just water.

With a wooden spoon or hand mixer, fluff the beans to incorporate air into it.

If using banana leaves, make a cone out of it or whatever shape you want it to come out as, empty the content and wrap. If using a foil, make a cone as well or a pocket wrap and scoop in the content and wrap.

Line your pot with sticks and pour some water in and bring to boil.

In the pot of boiling water that has been lined with sticks to elevate the ekuru, place the ekuru in gently.

Allow to steam on low heat. If you have a steamer, it would also be a good option.

Steam till its solid and unwrap your ekuru and set aside to serve with the sauce.

Ata Din Din

1 large tomato

A red bell pepper

1 scotch bonnet pepper

A cup of chopped shrimp

1 cooking spoon of oil

Seasoning

Salt

Method

1. Blend the tomatoes and pepper and boil till the water dries up

2. Add the oil, shrimp, seasoning and salt and allow to simmer for about 10 minutes on low heat

3. Serve with Ekuru

 

Recipe Update:

I made the Ekuru for a fancy dinner recently but served it with prawns, toasted garri in butter, a red pepper emulsion and cilantro. If you don’t have access to ingredients for the emulsion, you can use the Ata din din recipe shared above.

I will share the recipe for the red pepper emulsion below;

Red Pepper Emulsion

1 medium roasted and deseeded red bell peppers

1/2 tablespoons Dijon mustard

1 small bulb of Onion

A teaspoon Honey

1 tablespoons Vinegar

A Scotch bonnet pepper (Optional)

1 teaspoon of Black pepper

A teaspoon of White pepper

1 cloves Garlic

Salt

1/2 cup Vegetable oil

1 tablespoon Olive oil

Method

In a blender, add all the ingredients except the oils. Turn on the blender and slowly add in the oil till everything blends to a smooth paste.

Serve with the Ekuru.

 

 

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