1 hour 30 minutes
Stewing and steaming
- 360g black eyed or brown beans (soaked and peeled)
- 250ml stew
- 1 small onion (chopped)
- 2 cooking spoons vegetable oil
- 2 stock cubes
- 600ml lukewarm water
- Habanero peppers (to taste)
- 1 teaspoon nutmeg
- Salt (to taste)
- Blend the beans with the water, onions and crushed stock cubes. Pour the blend into a big bowl.
- Add the vegetable oil to allow the ekuru easily come out of the container and stir.
- Add salt to taste and stir well till you get a good mixture of all the ingredients. Add some water if necessary.
- Put some water in a big enough pot and bring to a boil. Then add a base (of leaves or foil) for the wraps of ekuru.
- Whether you are using aluminium foil, banana leaves or plastic, scoop the mix into the container of choice and place in the pot of boiling water. Repeat until ekuru mix is finished.
- Cover the wraps with some leaves or a plastic bag to keep the heat inside the pot. Then, cover with the pot lid and steam/cook on medium heat.
- Cook for at least an hour, if quantity is much, but the majority of the time is dependent on the type of container you use. Banana/plantain leaves cook the fastest while plastic takes the most time.
- After an hour, check the ekuru by putting a knife through one of them and if the knife comes out smoothly, then your food is done. If not, allow for some more time.
Serve your Ekuru with spicy stew and a cold drink.