Ekuru — white steamed bean cakes

🫘 Plain white cakes of peeled black-eyed peas, finely blended and beaten before steaming. Pepper sauce is served separately.

Ingredients

• 300 g dry peeled black-eyed peas
• 300 ml fresh water for blending
• Up to 50 ml extra water if needed
• About ½ tsp salt, adjusted
• Water for soaking and steaming, not incorporated into the batter

Preparation

Rinse peeled beans, cover generously with water and soak in the refrigerator for 3 hours. Drain and remove remaining skins.

Blend with 300 ml fresh water until fine, in batches if needed. Add reserved water only in small amounts.

Beat in a bowl for 5–8 minutes with a sturdy spoon or mixer at moderate speed until slightly lighter.

Add salt. Prepare eight clean lightly damp heatproof 180 ml moulds and fill no more than two thirds.

Cover with suitable lids or food-grade foil without creating a pressure vessel. Set in a steamer above simmering water.

Steam covered for 45–50 minutes. Check water and add boiling water beside the moulds without wetting the batter.

Test a centre with a clean knife: it must be set with no raw batter. Extend for larger moulds if necessary.

Rest 5 minutes and unmould gently. Serve two small cakes per person with separate sauce. Total time includes the three-hour soak.