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Ekuru (bean cake): photo of the dish
Illustrative photo: Atimukoh — CC BY-SA 4.0, Wikimedia Commons
Vegetarian

Ekuru (bean cake)

A steamed cake made from blended cowpeas, cooked in leaves or moulds with oil, onions and spices. Its flavour is mild and creamy, and it is a traditional dish of the south-west, served for breakfast or lunch.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the beans in water overnight, then rub off the skins between your hands, rinsing as you go.
  2. Blend the drained beans with a little water, one onion, the tomatoes and the pepper until you have a smooth, thick paste.
  3. Add the oil, chilli, salt, stock cube, nutmeg and black pepper to the paste, then whisk for 2 minutes to aerate it.
  4. Finely slice the second onion and mix it into the paste with the dried shrimp if using.
  5. Pour the paste into oiled moulds or banana leaves, filling them two-thirds full.
  6. Steam in a covered pot for 45 to 50 minutes, until a knife inserted in the centre comes out clean.
  7. Unmould while hot or let cool in the moulds, and serve warm with boiled eggs or bread.

Variations and tips

Vegan version. Without shrimp or eggs, the dish stays vegan and very filling.

Using local ingredients. White dried beans or chickpeas can replace the cowpeas, with a similar soaking time.

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Original Ecomely recipe.