Let me introduce you to Ekuru, a traditional Yoruba delicacy that’s more than just food – it's a flavorful journey into our rich cultural heritage. Known affectionately as Ofuloju or white Moi-Moi, this dish holds a special place in the hearts of people from Kwara and Ondo states. But let's not just talk about it, let me walk you through how this piece of culinary art comes to life.

Creating the Ekuru: A Labor of Love

1. The Fluffy Foundation: We start by peeling beans and blending them to a perfect texture – not too smooth, not too coarse. This is the heart of Ekuru.
2. Whipping Up Magic: The blended beans are then mixed till they’re incredibly fluffy. Imagine doubling the size of the beans, that’s how much air we whip into it. My mother-in-law's trick? A mortar to mix her bean paste!
3. The Traditional Touch: Wrapped by hand in Moimoi leaves, this step infuses the dish with a natural scent that’s impossible to replicate. It’s our way of keeping traditions alive.
4. Steaming to Perfection: The wrapped Ekuru is steamed until it's perfectly cooked, transforming into a delicacy that's both tender and flavorful.

1. A Symphony of Flavors: Starting with palm oil in a hot pot, we add sliced onions, Iru (locust beans), smoked fish, kponmo, and panla. Each ingredient dances together, creating an intensely concentrated, spicy, and floral sauce.
2. Smoking Our Panla: We smoke our own panla in-house, ensuring that every bite carries the authentic aroma and deep, rich flavour we all love.
3. Ponmo, the Flavor Sponge: Our ponmo soaks up the sauce, offering a burst of flavour with every bite.

Ekuru: A Childhood Memory

Every scoop of Ekuru takes me back to the streets of Ibadan, where this dish is a staple. It's not just a meal; it's a reminder of days spent under the warm sun, laughter echoing around, and the comforting presence of family.

The Final Touch: A Communal Feast

As we plate up this dish, we scatter the Ekuru, rub in just a touch of salt, and drizzle a generous amount of Ata Din-Din. The tradition dictates eating with your hands, so don’t be shy! Crumble up the Ekuru, mix it thoroughly with the sauce, and dive in. It's more than a meal; it's a celebration of our roots, our people, and the simple joys of eating together.

So, come join us in this delicious experience. Each bite is not just a taste of Ekuru; it's a bite of history, of stories passed down, and of the enduring spirit of our culture. Enjoy this age-old delicacy and let the flavours transport you to the vibrant streets of southwestern Nigeria.

INGREDIENTS:

Locust beans (Iru), water, onions.

Sauce: Red pepper, onion, scotch bonnet, rapeseed oil. Seasoning used contains salt, flavour enhancer (monosodium glutamate, disodium guanylate and inosinate), corn starch, vegetable palm fat, flavors (with wheat, soy, celery), sugar, color (ammonium sulfite caramel), onion, acidifier (citric and succinic acid), spices, vitamins A, maltodextrin. For allergens, see ingredients in BOLD.

Lifestyle: 

Allergy advice: Wheat, Soya, Celery

Our iru contains either sesame or legumes