Difference between revisions of "Ekuru"
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== Description == | == Description == | ||
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* [[prawns]] and sawa leaves for wrapping | * [[prawns]] and sawa leaves for wrapping | ||
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# Prepare the beans as for [[Moyin-Moyin]] and grind into a smooth paste. | # Prepare the beans as for [[Moyin-Moyin]] and grind into a smooth paste. | ||
# Pour into a clean bowl, add the Kaun and [[salt]] and mix well adding warm [[water]] gradually until it is well aerated and light. | # Pour into a clean bowl, add the Kaun and [[salt]] and mix well adding warm [[water]] gradually until it is well aerated and light. | ||
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# Mix thoroughly and serve on a dish with cold eko. | # Mix thoroughly and serve on a dish with cold eko. | ||
| − | [[Category:Nigerian Meat | + | [[Category:Nigerian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Bean Recipes]] | [[Category:Bean Recipes]] | ||
[[Category:Prawn Recipes]] | [[Category:Prawn Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Potash Recipes]] | [[Category:Potash Recipes]] | ||
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Latest revision as of 06:47, 14 July 2012
Description
Steamed savoury bean dish from the Western states of Nigeria.
- Serves 4.
Ingredients
- 225 g / 8 oz beans
- 1 fresh pepper (ground)
- 1 onion (ground)
- 2 tomatoes (chopped)
- 3 tablespoon palm oil
- warm water to mix pinch of kaun (potash)
- prawns and sawa leaves for wrapping
Procedures
- Prepare the beans as for Moyin-Moyin and grind into a smooth paste.
- Pour into a clean bowl, add the Kaun and salt and mix well adding warm water gradually until it is well aerated and light.
- Place mixture on clean leaves and wrap into parcels.
- Arrange parcels carefully in pot of boiling water with a false base as for moyin-moyin, cover with a tight fitting lid and cook for 30–45 minutes.
- It should be firm to the touch when cooked.
- Prepare the ata sauce with palm-oil, tomatoes, onions and peppers.
- Add the prawns and sawa.
- Mash the cooked ekuru in a bowl and add the ata sauce.
- Mix thoroughly and serve on a dish with cold eko.
