How to Make Ekuru Soup – Step-by-Step Guide

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The Yoruba people of Nigeria have a long and rich agricultural heritage integral to their culture, economy, and daily lives. Located in the southwestern region of Nigeria, the Yoruba heartland is characterised by various ecological zones, including forest, savannah, and coastal areas, which support diverse agricultural practices.

 

 This traditional dish is commonly eaten in Lagos State, Ogun State, Oyo State, Osun State, Ondo State, Ekiti State, and Kwara and Kogi State(especially in areas with significant Yoruba populations). The Yoruba people have long been engaged in agriculture, with beans (particularly cowpeas and black-eyed peas) a staple crop. These beans are highly valued not only for their nutritional benefits but also for their versatility in various dishes. Ekuru is one of the delicacies prepared from this highly nutritious crop.

 

Nutritional Value

Ekuru is a healthy and balanced dish that is a nutritional powerhouse. Its main ingredient, beans, is an excellent source of protein, fibre, and essential vitamins and minerals. Cooking Ekuru in steaming helps retain these nutrients, making it a wholesome addition to any diet. The minimal use of oil and absence of frying also make it a low-fat option, appealing to health-conscious individuals.

 

Along the busy streets of states in Western Nigeria are bukas, a makeshift restaurant often made with bamboo or wood. Early in the morning, customers throng these places for a quick-fix breakfast and sometimes a takeaway pack for lunch. Steaming Ekuru wrapped in plantain or banana leaves sits on several tables alongside freshly made cereals such as pap, Ekan (Agidi) in Ibo, etc. 

Ekuru, a versatile base in Yoruba culinary tradition, can be enjoyed with various sauces and soups. Its development was likely influenced by the need for a neutral-tasting dish to complement the richly flavoured stews and soups common in Yoruba cuisine. The traditional method of using leaves for wrapping during steaming adds a unique flavor and connects the dish to its natural environment, inspiring you to experiment with different pairings.

 

How to Prepare Ekuru

This traditional Yoruba dish, Ekuru, is made from steamed beans and some locally sourced ingredients. If you’re eager to experience this meal-worthy goodness from the Western region of Nigeria, this article provides a detailed step-by-step guide to preparing Ekuru.

 

Ingredients

• 2 cups black-eyed peas or peeled brown beans
• Salt to taste
• Water
• Banana or plantain leaves (for wrapping)

 

Method

1.   Soaking the Beans

Begin by soaking the beans in water for 30 minutes to 1 hour. This will soften the beans and make it easier to remove the skins.

 

2.   De-hulling the Beans

After soaking, rub the beans between your hands to remove the skins. You can also use a blender to pulse the beans a few times to loosen the skins. Rinse and repeat until most of the skins are removed.

 

3.   Blending the Beans

Blend the de-hulled beans with enough water to make a smooth, thick batter. The consistency should be like pancake batter. Add salt to taste.

 

4.   Preparing the Leaves

Clean the banana or plantain leaves thoroughly. They are often wrapped artfully around the bean batter. You can use small bowls or aluminium foils greased with oil if leaves are unavailable. It would be best to opt for the leaves to enjoy Ekuru traditionally.

 

5.   Wrapping the Batter

Scoop a portion of the bean batter onto each leaf square and fold the leaves to form a parcel. Secure the wraps by folding the ends tightly. If using bowls, pour the batter into the bowls.

 

6.   Steaming the Ekuru

Arrange the wrapped parcels or bowls in a steamer. If you don’t have a steamer, you can improvise by placing a rack or colander in a large pot with water at the bottom. Ensure the water does not touch the parcels. Cover the pot and steam the Ekuru over medium heat for about 45 minutes to 1 hour or until it is firm and cooked. Check periodically to ensure enough water is in the pot; add more if necessary.

 

7.   Serving the Ekuru

Once cooked, remove the Ekuru from the steamer and let it cool slightly before unwrapping. Serve warm and enjoy bliss in every wrap of Ekuru you eat!

Ekuru is typically served with a variety of sauces and stews. Some popular food that complements Ekuru includes Ata dindin (spicy pepper sauce), tomato stew, Ewedu soup (jute leaf soup), Gbegiri (bean soup)

 Ekuru is more than a wholesome food. It is a cultural emblem of the Yoruba people of Western Nigeria. Its simplicity, versatility, and rich cultural significance make it a beloved staple in Yoruba cuisine. Whether enjoyed at a festive gathering or as a comforting everyday meal, Ekuru continues to delight and nourish, preserving a rich heritage for future generations to savour.