The White and Black Ekuru!
Table of Contents
I’m really surprised nobody has written about the black ekuru; made me start thinking its scarce.
It is even more common than the White where I come from.
My story with this awesome dish started with my uncle always sending me on errands to buy it in the local market. Then, I was pulled off by the name but my inquisitiveness about food started a long time.
So I decided to try it and buy for myself and I found out it wasn’t bad at all; It was delicious.
16years later, I was in the market to buy ingredients for shawarma when I encountered it again; this time, I decided, I’m going to write about it!
Ekuru (white moimoi)
* Remove the cover by taking a scoop and rubbing it in between your palms quite forcefully until you feel all is removed.
- If these shelling process is going to be a problem, just use a food processor However, I love the old ways.
“This is the part we all dread in the house. Thank God for electric mixers this days.
Mix for about 10 Minutes, wrap in leaves in baking pans and Tins or in foil and cook for about 45 minutes depending on the heat which should be a medium set heat.
Open, let it cool down and serve with ata dindin or ofada sauce (Ayamashe)
Very quickly for the BLACK OFULOJU,
Steps to making the black ofuloju
Step1: Wash little potash and mash into little water, set aside.
Step2: It’s very simple. After grinding the shelled beans, while stirring, add kaun/akaun POTASH to the mixture and these while cooking The Ekuru turns it black and also gives it a loving flavour you won’t forget easily!
Do not forget to comment and let me know what you think about these write up. You are important.
Love from Chef Wale.