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Steamed Dishes

The Ekuru Muffin

Most of us know what Moin Moin is. Whether you grew up in Nigeria or not, you would know what Moin Moin is, but many of us may not know about its sister Ekuru. I am not sure where the origins of Ekuru are from, but I think it is Kwara, although some people from Ondo claim it is their dish. I have always wondered why they came up with the recipe. The only thing I can think of is that it was likely an accidental recipe that caught on. Someone was probably told to make Moin Moin and the person forgot to blend the peppers, onions, crayfish etc, with the beans. We know these happy accidents happen in the kitchen, and many, many recipes have come about from unlikely kitchen mishaps.

Think about it, Ekuru is a funny dish. I mean, it is made exactly like Moin Moin, but rather than blend the peppers, onion, crayfish etc with the beans, the beans are blended on its own, while the rest of ingredients are made into a sauce and eaten with it. Tell me, that this probably wasn’t someone’s mistake and the person thought, what the heck, I will make a sauce out of the ingredients that I forgot to add when blending the beans, and voila, problem solved. Ekuru is Moin Moin’s fraternal twin sister, fraternal because, while Ekuru is closely related to Moin Moin, it has its own identity as it is very fluffy and porous. A lot of air is whipped into it (more than Moin Moin), plus the potash which makes it very porous and crumbly. My grandma used to make Ekuru when we were little and medical science says muscles have memory, well my arms definitely remember the pains from whipping air into Ekuru and anytime the thought came up to make it, something within me resisted. I haven’t eaten Ekuru in almost a decade. Then I was reminded about its delight by a member of So You Think You Can Cook, who posted a gorgeous picture of Ekuru and Eko (agidi). The Ekuru was just perfect, the way Mama used to make it. I looked at the picture, liked it and shuddered, then Labake typed magical words that set me dancing. She whipped air into the bean paste using a food processor. I thought, WHAT!!!!!, very, very clever. Geez, that will save my tiny arms from work. If I wanted toned arms, I’ll rather lift weights. Hehehehe.

With my new found volition to attempt peeling beans using a blender which was successful (process HERE), plus Labake’s food processor tip, Ekuru was suddenly within my reach. It just happened that while picking the container of beans from the store, my hands brushed against my muffin tray, and a wicked smile came on to my face. I looked up and saw my muffin containers and an idea was born. Since the process of making Ekuru is defying tradition (blender + food processor), I may as well take it further, and try something not expected. I present you my Ekuru Muffin.

You will need

2 cups of beans – this should feed roughly 3 adults

Potash – kaun or akawun

chopped onions

smoked red crayfish

Sunflower oil

Tomatoes

Tatashe – red bell peppers

Ata rodo – scotch bonnet/habanero pepper

ground crayfish

How To

1. Peel the beans and blend with water to form a smooth paste. The paste should not be runny, nor thick. Try to find a happy balance. If peeling beans with your hands will scare you off this recipe, don’t worry, you can peel it in a blender in minutes. Click HERE for instructions

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2. The next process is to add the bean paste to a food processor or a mixer, attach the whisks and power away.

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you will need to whisk for at least 10 minutes at highs peed to properly incorporate air into the paste. Remember to stop at intervals so you don’t burn out the engine.

then you sprinkle in the potash. I used a quantity that is about half a seasoning cube

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once the potash is in, keep whisking again for roughly another 10 – 15 minutes until you see lots of bubbles in the paste and it has increased in volume.

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3. If you are going to be using a muffin tip, you can follow the steps below. If you have the leaves to steam it, and you need instructions on how to do that, click HERE. Alternatively, you can bake this in foil pans, silicone moulds etc. If you never knew you could bake Moin Moin, now you know.

So, line your muffin tray with paper muffin containers, i only had white ones at home, but next time I make this I will be using those colourful ones, just for effect. Scoop in the bean paste mixture into the muffin containers, till the level shown in the picture. At no point should you be tempted to add any salt, seasoning or oil. Ekuru is made just like that

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then place in the oven at 180 degrees Celsius or 350 degrees Fahrenheit, for 15 – 18 minutes.

Something quite impressive happened while it was baking. The Ekuru was rising in the oven, just like a Muffin. To say I was pleasantly surprised would be an understatement. I was just grinning sheepishly. My idea worked and it rocks. hehehehehehe.

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see, just like a Muffin. I think it has to do with all that air whipped into the bean paste and the potash too which acted like a rising agent.

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While the Ekuru muffins are baking, crack on with your sauce. What I noticed is that the muffins ann a little bit after I took it out of the oven, so don’t let yours be sitting while you make the sauce, prepare both at the same time, so you can serve your gorgeous muffin with the sauce at once.

4. To make your sauce, which is basically a simply rich friend stew. Ata din din as the Yoruba’s call it. Heat a little sunflower oil or palm oil in a pot or pan, add the chopped onions, and let it soften a bit

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then add the smoked red crayfish and allow it to fry with the onions, releasing its smokey flavour.

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5. Then you add the blended pepper and allow it to fry, till it thickens

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then you add a little water or beef stock, crayfish, salt and seasoning to taste, and allow it to fry till it releases the oil to the side, then take it off the heat.

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6. Right about this time, the muffins should be done. Stick a toothpick into it, and it should come out clean.

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Take one out and open one just to be sure it has cooked through. The Ekuru even has the texture of a muffin. Also very porous and fluffy. I think to recreate the steaming effect, I am going to cover the muffins with another muffin pan, just to seal in the moisture, which will keep the top from getting dry.

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Now, you can serve the ekuru muffin side by side with the sauce in a plate, but you can get all creative, by coring the centre of the muffin with a serrated knife and filling it with the sauce, just as you would for a cupcake filling.

Ta daaaa!!!. Beautiful isn’t it

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Lay it across a rectangular platter and serve.

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Ekuru goes Chic

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Do this for your new year’s party and no one, I mean no one will be expecting it.

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Or you could just treat yourself on a lazy Saturday or Sunday morning with Ekuru muffins and a hot cup of tea, hot chocolate or coffee.

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The truly Nigerian Breakfast

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49 Comments

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FILED UNDER: Steamed Dishes
TAGGED WITH: Ekuru
Dooney

About Dooney

Dooney is the blogger, recipe developer and photographer for Dooney's Kitchen. I spend my days trying to figure out creative ways to redefine Nigerian food, either by creating a new dish itself using ingredients in ways that have never been used before, or changing the approach to Nigerian cooking using kitchen gadgets.

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Comments

  1. AvatarRonke says

    December 30, 2013 at 6:10 pm

    You rock Dunni. Nice job. I like the way you make Najia local food appear/have the feel of continental dishes. I also like your openess to share new ideas. God bless and increase you real good.

    Reply
    • dooneyrooneydooneyrooney says

      December 31, 2013 at 2:07 am

      Aaaaaaw, thanks. Amen and Amen

      Reply
  2. AvatarAbimbola says

    December 30, 2013 at 8:06 pm

    I dont have a muffin pan,can i just steam it instead like moinmoin?
    And thank you so much Aunty dunni, i have learnt so much from this blog than from anyone except my mom.Plus i will be sending you the bill for my gym membership(just kidding!!!) becos ever since i discovered this blog, i have gained more weight.
    And also Happy Holidays.

    Reply
    • dooneyrooneydooneyrooney says

      December 31, 2013 at 2:04 am

      Yes, you can steam it like moin moin. AS fot the gym membership, errrrrr. Glad the blog has been useful for you

      Reply
  3. AvatarLady ID says

    January 2, 2014 at 8:41 am

    Happy New Year!!

    To my recollection I’ve never had Ekuru. No surprise since I never loved beanss, although I was cool with moin-moin. I would definitely want to try this – looks and sounds delicious.

    Reply
    • dooneyrooneydooneyrooney says

      January 2, 2014 at 12:23 pm

      Please do, it looks amazing

      Reply
  4. AvatarHollori George says

    January 4, 2014 at 5:50 pm

    Hi Dunni I’m a fan and I’m from Kwara, I actually grow up making ekuru which is one of my dad’s favorite dishes. You did a good job with the sause but you are not suppose to add anything to the beans. The blended beans suppose to be steamed plain like that. I might be wrong and I’m not saying your method is wrong but being that my dad is from Kwara and I grew up there, I think I know a thing or two about how it’s made. Xoxoxo

    Reply
    • dooneyrooneydooneyrooney says

      January 5, 2014 at 1:50 am

      Hi Hollori, thank you for your comment. I did not add anything to the beans. Not a single thing, apart from Kaun

      Reply
      • AvatarOpe says

        January 10, 2014 at 2:16 am

        Hi. Do we have to use Potash (Kaun)?

        Reply
        • dooneyrooneydooneyrooney says

          January 10, 2014 at 12:25 pm

          It is optional but preferrable to use it

          Reply
        • AvatarHollori says

          January 10, 2014 at 2:42 pm

          Hi Ope, You can I never use it in mine. I actually this is the first time I’m seen it made with kaun. I have to try it out.

          Reply
          • dooneyrooneydooneyrooney says

            January 10, 2014 at 9:47 pm

            Thank you Hollori

  5. AvatarTunde Oni says

    January 5, 2014 at 5:57 am

    Hello Dunni, good job you are doing. Do you think it is possible then to make moimoi the same way you made the ekuru like with the paper muffin containers? or what kind of containers can i use if i want to bake them as i do not have leaves even though i know how to wrap them? The lack of leaves always discourage me. Also what containers can i use for moinmoin if i want to make them on the hob and do not have leaves? Thank you.

    Reply
    • dooneyrooneydooneyrooney says

      January 5, 2014 at 5:02 pm

      Hi Tunde, this is my next challenge actually. To make Moin Moin like this. I have also decided to use another baking tin to cover it, so that the steam will be sealed in and it will mimic the steaming done by the leaves, without the taste of course. People have been baking moin moin for ages in foil containers. I have also done so and the result was brilliant. Just pour the bean paste in the foil container, cover it and put in the oven for 25 – 30 minutes and that’s it. If you want to steam on the hob, use silicone containers or moulds, the types used for baking. I hope that helps

      Reply
  6. AvatarFrancine says

    January 7, 2014 at 12:45 am

    I hate cooking and never cook unless i absolutely have to and when i do, i try to cook for a week or two. The funny thing is for the few dishes i get round to cooking i get compliments on the taste. That being said i still hated cooking and hated even more the length of time spent in the kitchen on “cooking days “then a few days ago i saw an article “BN Cuisine with Dunni’s Kitchen” on Bella Naija as well as a link to your blog. I must say i am very impressed, you totally made me view cooking from a new perspective, a total paradigm shift and for this i must say thank you.

    I am yet to try any of your wonderful recipes but i will surely do. I may never write another comment but i’d like you to know that you are making an impact doing what you love doing 🙂

    All the best and thanks for sharing!

    Reply
    • dooneyrooneydooneyrooney says

      January 7, 2014 at 2:20 am

      Aaaaaw, thank you for your heartfelt comment, I really appreciate. Don’t worry, I am silently rooting for you to try out one of my recipes soon. Silently, but I will keep you in mind and hope to break out in smiles when I see you not just tried the recipe but took the time to come back and leave a comment. Thanks again

      Reply
  7. Avatarremzo says

    January 7, 2014 at 9:43 pm

    i am laughing here with excitement. my dad used to make this when i was really small. ive not had it in over 20 years. this recipe brought it back…funny thing is, i dont know anyone that eats this stuff or knows about it. keep up the good work and thanks for reminding me i enjoyed eating ekuru back then with my dad. hes from Osun state , but he schooled in Offa…maybe thats where he learnt it from

    Reply
    • dooneyrooneydooneyrooney says

      January 7, 2014 at 9:57 pm

      You are welcome. Glad I borough back pleasant memories

      Reply
  8. AvatarArike Ade says

    January 9, 2014 at 1:08 am

    Thanks for the recipe. I made ekuru today with your recipe but I made white and I must say I loved it, I want to make this type with potash, my question is what is the substitute for the potash? I can get potash here. Thanks!

    Reply
    • dooneyrooneydooneyrooney says

      January 9, 2014 at 1:02 pm

      Well done with the Ekuru. Glad you loved it. By here, do you mean the UK? Potash can be found in African sotres. People say Bicarbonate of Soda is the closest thing to Potash

      Reply
      • AvatarArike Ade says

        January 9, 2014 at 5:06 pm

        Thanks, no in U.S and there’s no African store. I will try the Bicarbonate of Soda. I like to mix the two types of ekuru together (white and aro). and sorry for the typo error in my last question I meant “can’t”.

        Reply
        • dooneyrooneydooneyrooney says

          January 9, 2014 at 7:36 pm

          Oh dear, Bicarbonate of soda should work then, it won’t be dark though because potash is what gives it that dark colour

          Reply
  9. AvatarSanbus says

    January 9, 2014 at 1:05 pm

    Thanks, this is good and I will like to try it out, but I don’t have a food mixer can I just turn the blended beans like moimoi and is moimoi’s thickness not too much for it. then the kaun did you grind it or mixed it with water and pour inside?

    Reply
    • dooneyrooneydooneyrooney says

      January 9, 2014 at 2:12 pm

      Yes, turn the belnded beans like moin moin but make sure it has a lot of bubbles in it. You can make the consistency a little lighter than moin moin. You can eitehr grind the kaun or mix with water. I hope that helps

      Reply
      • AvatarSanbus says

        January 13, 2014 at 3:26 pm

        Thank you so much. I will give a trial this week.

        Reply
        • AvatarSanbus says

          January 14, 2014 at 2:00 pm

          So, I tried my on it. Didn’t come out as expected. It was hard and not fluffy and loose like yours. Don’t know where I got all mixed up, but it will try again. The challenge for me is mixing, is there any alternative to this? Thanks.

          Reply
          • AvatarSanbus says

            January 14, 2014 at 2:03 pm

            Sorry for the typo errors in my comment.

          • dooneyrooneydooneyrooney says

            January 14, 2014 at 8:36 pm

            Hi Sanbus, can you please tell me what the issue was. if it was hard, there are three possible causes, the bean paste was thick and probably did not have enough air whisked into it. To overcome the challenge of mixing, use a food processor with the whisk attachment. If you don’t have a food processor, blend it multiple times with the kaun. The proess of blending will help which some more air into the bean paste, then you can finish off with a wooden spoon manually. The other option could be that your oven could be too hot. Maybe you should turn down the heat next time and see. It would take longer, but it would be fine. Also, be watchful with how long it stays in the oven, it is also possible you left it in for too long.

  10. Avatarsanbus says

    January 15, 2014 at 3:58 pm

    Thanks so much for your response. I wrapped it with leave and steamed on my cooker like moimoi. I wouldn’t know if the paste was too thick but it seemed light to me. I will try it again with the blender, I guess I don’t have the strength to whisk that much. for how long should it stay on fire if am to steam it? please am sorry for bothering you this much

    Reply
    • dooneyrooneydooneyrooney says

      January 15, 2014 at 4:01 pm

      No, you are not bothering me at all, I always like getting questions from readers. Since you wrapped and steamed like Moin Moin, then I guess the hard result you got was from not whipping enough air into it. I had initially assumed you baked it. For steaming, you will know the Ekuru has cooked when the colour of the leaves changes from green to brown. You can also remove one wrap from the pot, open it to check if it has cooked. I hope that helps

      Reply
  11. AvatarTemitope says

    March 28, 2014 at 12:18 pm

    Was searching for recipe for ewa agonyin when i got this, going to try ekuru this weekend but not sure if my kids will like it cause they never heard or seen it before. Please i have a question, I use the local mill, should i add the potash with the beans or i can add it after the grinding. Thank you. God bless you real good

    Reply
    • dooneyrooneydooneyrooney says

      March 29, 2014 at 4:06 pm

      No, you add the potash after the beans has been grounded into a paste

      Reply
  12. Avatarjuliet says

    April 10, 2014 at 3:23 pm

    Great, i will try this! Thanks

    Reply
    • dooneyrooneydooneyrooney says

      April 10, 2014 at 3:43 pm

      Please do. Ekuru is deeeeeeelicious

      Reply
  13. AvatarNkiru says

    April 11, 2014 at 10:53 am

    Duni, can this be cooked? That is either with leaves or nylon bags

    Reply
    • dooneyrooneydooneyrooney says

      April 11, 2014 at 12:06 pm

      Yes it can. The traditional method is to use leaves, I wanted to try something different. Think of this as White Moin Moin

      Reply
  14. AvatarEbele says

    April 11, 2014 at 12:09 pm

    Well done dooney you absolutely rock …you make our local dishes look sexy ,my eyes are satisfied just wandering how yo get my belle to feel the same way.lol.

    Reply
    • dooneyrooneydooneyrooney says

      April 11, 2014 at 1:39 pm

      Hahahahahahaha, thanks Ebele. Enter the kitchen, problem solved. Lol

      Reply
  15. AvatarFunke says

    May 24, 2014 at 5:41 pm

    Am short of words, this is just WOW!

    Reply
    • dooneyrooneydooneyrooney says

      May 24, 2014 at 5:51 pm

      Thank you Funke

      Reply
  16. AvatarBusola says

    June 28, 2014 at 1:33 pm

    Good work. I love ekuru and I prepare it almost every two weeks. I am from Offa, Kwara State. My method is quite different from this thou. But I like the way you made ekuru look chic……

    Ekuru can be brown or white depending on whether you peel the beans or not. Alrhough, the ekuru is close to moimoi, but I will relate it more to akara (because of the grinding process, thickness of the paste and the mixing).

    I am a foodie and I can cook most Yoruba meals. Well, I just had to make a comment on this post. Wink.

    Thanks.

    Reply
    • dooneyrooneydooneyrooney says

      June 30, 2014 at 4:09 pm

      You know I haven’t tried that brown one before, I definitely will once I exhaust my stash of peeled beans in the freezer. Thanks. It would be nice if you share how you make your Ekuru. As someone from Offa, I am interested in your authentic recipe

      Reply
  17. AvatarTemi says

    August 11, 2014 at 12:02 am

    Dooney wahala dey o! You know it gets to a point when you follow recipes ehn that you refuse to use common sense or your eyes for that matter. That’s just happened to me with this recipe o! I made it following your instructions to the letter and it came out a flat mess. I’m almost in tears here cos I made a big batch and instead of moist ekuru, I have this hollow shell with absolutely nothing in the middle. I’m totally gutted.

    Did I blend with too much water, I decided to follow your beans blending ratio and used a 1:1 ratio for the breaks and water. As I was whisking away, I thought this thing is looking very light o, but I was like nah….na so Dooney do her own!

    See me life so, although I must say this is my first epic fail using any of your review. They are usually so spot on hence the total suspension of common sense. I’m not giving up though, I shall be sure to try again, after all aluta continua!

    Reply
    • dooneyrooneydooneyrooney says

      August 14, 2014 at 11:10 am

      I am really sorry this did not work out well for you. next time, when in doubt, just blend more beans with really little water and add to the mixture, or thicken with a little flour. That ratio has worked well for me with moin moin and akara, I will have to rejig it with Ekuru. Really sorry it didn’t work

      Reply
  18. AvatarZee says

    September 10, 2014 at 4:06 pm

    Hi Dunni, please what is the purpose of potash in ekuru? Curious!!

    Reply
    • dooneyrooneydooneyrooney says

      September 29, 2014 at 12:04 pm

      It makes it fluffy

      Reply
  19. AvatarGbemisola says

    November 22, 2014 at 10:55 am

    This is amazing. I am so inspired and very very very impressed.

    Reply
    • dooneyrooneydooneyrooney says

      November 24, 2014 at 12:50 pm

      Thank you Gbemisola

      Reply
  20. AvatarOlu says

    November 27, 2014 at 6:26 pm

    Dunni, You are so awesome! Thank you for this alternative and easier way to prepare this nutritious Nigerian food. It has always been my favorite food, and i go thru so much to mix it properly and wrap it in Foils. Ekuru is also a good alternative all these other starchy foods, because it is beans.
    Peace and blessing to you Sis
    Thank you, Shola

    Reply

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