The plain white sibling of moin moin — peeled beans blended and steamed with no pepper or oil in the batter, set into a clean white pudding, then crumbled and served with a separate fiery palm-oil pepper sauce (ata dindin) and often eko.
Ekuru is an old, traditional Egba dish, plainer and more ancestral than the dressed-up moin moin — the bean stripped to its essence and then met with fire. It is the kind of food that survives because it is honest and cheap and good.
Because the batter carries no oil or salt, ekuru is arguably the cleanest, leanest way to eat the Yoruba bean — pure steamed legume protein, folate, and fiber, with the fat and heat added separately and controllably via the sauce on the side. That separation lets a person managing blood pressure or weight govern exactly how much oil and salt they take.
Soak, peel, and blend beans with only a little water (no pepper, no oil), whip to aerate, and steam in leaves or a bowl until set white and firm. Crumble and top with a separately fried palm-oil-and-pepper sauce with crayfish and iru.
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