Ekuru White Moi Moi

Ingredients

• 3 cups Black-eyed peas or Brown beans
• 1.5 cups Water
• 2 tablespoons Vegetable oil(optional)
• 0.5 teaspoon Salt(optional)
• 4 pieces Dried Tatashe (Bell peppers)
• 3 pieces Scotch bonnet peppers (Atarodo)
• 0.5 cup Palm oil
• 1 large Onion
• 1 cup Smoked fish or Shrimps
• 2 tablespoons Locust beans (Iru)
• 2 units Seasoning cubes

Instructions

1. 1

   Soak the beans in water for 10 minutes, then peel off the skins by rubbing them together or using a blender pulse method.

2. 2

   Rinse the peeled beans thoroughly until they are white and free of hulls.

3. 3

   Blend the beans with a little water to form a thick, smooth, and creamy paste; do not add onions or peppers to this base.

4. 4

   Whisk the bean batter with a wooden spoon or hand mixer for 5-10 minutes to incorporate air, which ensures a light and crumbly texture.

5. 5

   Scoop the batter into banana leaves, foil containers, or small ramekins and seal tightly.

6. 6

   Steam the parcels in a pot with a small amount of boiling water for 40-45 minutes until firm.

7. 7

   While steaming, prepare the sauce by frying sliced onions, locust beans, and blended peppers in palm oil until the water evaporates.

8. 8

   Add the smoked fish and seasoning to the sauce, then serve the Ekuru warm by crumbling it into the spicy sauce.