Ekuru Alasepo (White Bean Pudding with Ata Din Din)

How to Make It

1. 1

   Blend the soaked, peeled white beans with just enough water to produce a thick, airy paste. The paste should be stiff enough to hold shape — over-blending with excess water will make the pudding collapse.

2. 2

   Whip the bean paste vigorously by hand or with a stand mixer for 5 minutes until it lightens in colour and increases in volume. This aeration is what gives ekuru its signature fluffy texture.

3. 3

   Fold in the washed iru and salt. Do not add oil or eggs — ekuru is deliberately oil-free.

4. 4

   Spoon the paste into banana leaf parcels or foil cups, seal tightly, and arrange in a steamer or pot lined with banana leaves. Steam over medium heat for 40–45 minutes until firm and cooked through.

5. 5

   While ekuru steams, blend the tatashe and rodo together. Fry sliced onions in palm oil over medium-low heat until they begin to caramelise — about 12 minutes. This slow fry is what makes ata din din distinct from ordinary stew.

6. 6

   Add the blended pepper to the caramelised onions and fry, stirring frequently, until the oil floats to the top and the sauce has reduced to a thick, jammy consistency — about 20 minutes. Season with ground crayfish and seasoning cube.

7. 7

   Unwrap the steamed ekuru and serve warm on a plate, topped generously with the ata din din sauce.