Ekuru And Ata Dindin (Fried Stew)

Ekuru, also known as Ofuloju/white Moinmoin is a popular traditional Beans recipe, it is common among the people of Kwara and Ondo state of Nigeria. Ekuru is made from steamed blended dehulled beans, it is a tad bit similar to Moinmoin. Ekuru is traditionally eaten with Spicy Ata dindin (Fried Stew) and Eko Agidi.

If you’ve never tried Ekuru then you really are missing out on this awesome deliciousness! You’ll be swooned at first try, yes, it’s all that and a bag of chips! Let’s begin!

Ingredients:

3 Cups Black Eyed Beans or Brown

3 Cooking Spoons Palm Oil

1 Cup Dried Pepper (Ata Ijosi)

1 Red Bell Pepper (3, if you can’t source Dried Pepper (Ata Ijosi)

1 Scotch Bonnet

1.5 Medium Onion

2 Tablespoons Locust Beans (Iru)

1 Cup Fried Assorted Meats

1 Smoked Fish or Eja Shawa ( Optional)

1/2 Cup Smoked Prawns ( Optional)

2 Tablespoons Ground Crayfish

2 Knorr Chicken Cubes

Salt to taste

Preparation:

First soak and peel your Beans. Then blend with little water till semi-smooth, that’s not too smooth. Do not add too much water, your consistency should not be too thick nor too fluid, kind of in between. Then empty contents into a bowl…

Ekuru

With a hand mixer, incorporate air into your Bean Batter by mixing for 10-15 minutes. Mix till very fluffy and frothy. If you haven’t got a hand mixer, you can use a wooden spoon or ladle, mix for 30 minutes. Traditionally, Ekuru batter is pounded in a mortar till fluffy but ain’t nobody got time for that…LOL

You’ll need to work your batter really well to achieve the signature Ekuru crumbly texture. If your batter isn’t fluffy enough, you’ll end up with a Moinmoin type texture or hard Ekuru, so, get mixing….?
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Scoop the batter into Banana leaves (Moinmoin leaves), Ramekins or Foil ame seal. Excuse my mess here, the leaves I got were way too small…

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Steam till fully cooked, this should take roughly 30 minutes on medium heat.

To steam, you can either use a steamer or line a pot with plastic(nylon) bags. Then lift the bag and add water to steam the Ekuru with. Arrange the wrapped Ekuru on the bags; making sure the water can’t get into the wrapped batter. Then, cover and steam. Do check from time to time and top up with more water when/where necessary. I’m using a steamer.

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And it’s done!

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The Ekuru sauce : Preparation

Soak the Smoked Fish or Shawa in hot water to clean, then shred into smaller pieces. Also soak the Dried Pepper in hot water for at least an hour.

Remember to soak your pepper, don’t just use it as it is or it’ll blacken up your sauce.

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Then blend the Dried Pepper, Scotch bonnet, 1 Onion and the Bell peppers roughly. Sieve out any moisture through a sieve and set aside….

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Pour the Palm oil into a saucepan, place on low heat, when it’s hot, add 1/2 chopped Onion, sauté for 5 minutes, remember to do this on low heat so the Onions don’t burn, they just need to soften and caramelise a bit…

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Next, add the Locus Beans, sauté for a minute…

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Turn the heat up to medium, then add the roughly blended Pepper and Onion mix, also add the knorr cubes and salt to taste, fry for 5 minutes, stir occasionally….

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Now add the Fried Meats and continue to fry for another 10 minutes, remember to keep stirring and make sure the heat isn’t too high…

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Then add the shredded Smoked Fish or Shawa and the Smoked Prawns, continue to fry for 4 minutes…

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Now add the Crayfish Powder and fry for 2 minutes…

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And its done…

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Enjoy!

 

Ekuru
Ekuru

Ekuru is eaten with your hands oh, so starts forming “Butter”…LOL. Crumble up your Ekuru, add the sauce, mix thoroughly, wash your hand and dig in!

Ekuru

Jus so you know, we’ve  got a fast and easy Moinmoin recipe on the Blog as well, click HERE to view the recipe….

And that’s it. Will be waiting on your feedbacks when you’ve tried this Ekuru ati Ata Dindin recipes, be sure to come back with one…*wink*. See you in the next recipe!

41 thoughts on “Ekuru And Ata Dindin (Fried Stew)

  1. Sisi Jemimah, I so love your recipe, thanks a bunch. Tried the Ila Alasepo and it came out quite well. My Husband loved it. Thanks

  2. I really really love your blog,I fell in love the first time I was on here and I keep coming back for recipes,I will be trying this today,my Ekuru never crumble whenever I cook it,I hope it will come out better today,but my question is can I use ata gbigbe instead of ata ijosi?

  3. Hi, I just went through on how to make ekuru, but my question is, u didn’t add anything to the batter like onion, oil…… And can blender do proper blending

    • The recipe is as simple as stated. The batter requires none of the ingredients you mentioned. Some blenders are able to…

  4. I tried your recipe, it worked!!!! Yaaaay. The sauce was heavenly.

    There are so many Nigeria food bloggers but you stand out.

    • Yay! I’m glad the recipe worked great off you and thanks for taking the time to leave a feedback. And thanks for the compliment, it’s appreciated….x

  5. I came across your website by accident. I must confess, you are super especially with the choice of foods that you have here. You have shown me an easier way to prepare this delicious dish of ekuru and will be trying it out this weekend. Thank you.

    • Hi, I’m ever so sorry for the late response. Thanks so much for the kind words , really appreciated. You’re very welcome…

  6. My mum used to add a bit of (washed up) bitter leaf at the end as a garnish which always gives it an heavenly taste afterwards I think you should try it too,its fantastic. Nice blog very educating I always run here when I forget something while cooking. Cheers!

    • Hi Yetunde, thanks for the tip. I’ll definitely give the Botter leaf twist a try. Thanks so much for the kind words….X

  7. What a great recipe from the best food blogger..all your recipes are very easy to follow , you are simply the best . All my fellow ladies especially married ones if you want your man to be home all the time follow this blogger and you will definitely hook your man down. As the saying goes the way to their Heart is through their mouth…lol. thanks Sisi Jemimah.

  8. I really appreciate your commitment ,I have a contribution,in my town Ibillo,we eat ekuru though is called ilazo,we don’t use pepper sauce we rather prepare garden egg sauce,just the way it is prepared to eat boiled yam,to eat our own delicious ekuru,you can add fried meat or fish.

    • Hi Oje. Thanks so much for your cintribution. Will look into Ilazo and pepper sauce recipe. The garden egg blend sounds very good. Thanks so much for this….

  9. Oh my God, I decided to try ur ekuru recipe today and am speechless. For the first time ever I got it right
    Thank you so much ma.

  10. I’m gonna try this out in Saturday, and take some to church so that my department can feast on it after service; you didn’t mention adding salt to the bean batter, is there no need for salt?

    • Hi Tolulope, salt isn’t added to the batter but is sprinkled on after serving, if you so desire that is. I don’t add salt at all, I get all the required taste and flavour from the sauce. Do let me know how you get on…. And

  11. Like my mum taught me, she said I should stir the batter to a point where if I drop a Lil of the batter into a bowl of water, it will float (that means it’s reached its desired texture), but if it sinks, then you need to keep stirring till it’s able to float on water.
    I love the Ata dindin recipe, gonna try that our this weekend.

    • Love the tip! I will add that to the recipe when I’ve got a minute. Thanks so much, this should explain things better. Thanks for taking the time to leave a comment. Will be waiting on your Ata Dindin feedback…..

  12. Preparing this now. I used my dough mixer to mix the beans, am hoping it will come out nice. I have never tasted ekuru before as I am from ijebu. I will update you as soon as it’s ready. Thanks again for the recipe.

    Seunfunmi

  13. Thank you for the recipe. Am a lover of ekuru but each time I tried cooking it I never got it right. Will defo try any using ur method.

  14. I have been doing it b4 but The result is what I dont like it always come out fluffy and smooth like moinmoin of which is wrong, but I will study this recipe and procedure very well and give it a try this weekend. I will feed you back with result thanks for sharing.

    • Ekuru should be fluffy and airy but not smooth. It’s all got to do with the mixing; incorporating air into the batter. With a hand mixer, I mixed for 15 minutes thereabouts to get the perfect texture. The picture doesn’t do it so much justice as the leaves left marks on the Ekuru but it was indeed crumbly. Think you should mix far longer and more than you did on your previous trials…..

  15. Especially love the way you cooked the sauce, the pepper water what did you do with it, I’ve cooked ekuuru before but I’ve not been able to make it break( ko tuka).

    • Hi, thank you. Regarding the excess water from the pepper, I poured mine down the drain as it was only little. You can store yours and us for stew some other time. Your Ekuru batter needs to be mixed for a long time otherwise you won’t get the crumbly and fluffy texture. I mixed mine for 15 minutes with a hand mixer to achieve the texture….

  16. I am so gonna try out the ekuru not ata dindin dis weekend. I am In looooooove with your blog not will definitely be spending much time studying here. Lol.

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