Savory peeled bean cakes (ekuru), vibrant stewed greens, and delicate, crispy fried cod cheeks. It brings together varied textures—soft, fibrous, and crunchy—often paired with a peppered sauce (ata dindin) or stewed greens for a Michelin-starred meal.
Black eyed beans Soaked overnight or for at least
Pre-heat an oven to 220C/200C Fan/Gas 7. Set up a bay marie, deep baking tray half filled with Portion into 8 well-oiled ramekins and steam for 10 minutes. Rest for 5 minutes, then carefully remove from the ramekins.boiling water.
To make the stewed greens, heat the oil in a pan and fry the onions until translucent. Add the chishuru iru mix or fermented fish paste and fry for a few more minutes.
Add the peppers and tomatoes and cook for 6-7 minutes. Add the greens and the chicken stock, cover and let steam for 10 min. Season to taste with sea salt and pepper.
To make the fried cod cheeks, mix together the cornflour, rice flour, salt, baking powder, and soda water to form a smooth batter. Cover and leave in the fridge for 30 minutes–1 hour.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dust the cod cheeks in flour, dip into the batter and fry until golden. This will take 2-3 minutes, depending on the size of your cod cheeks. Transfer to a plate lined with kitchen paper to drain.
To serve, place the ekuru onto serving plates with the stewed greens alongside. Topped with the fried cod cheeks.
You can brine the cod cheeks by making a dry brine with 1 tbsp salt to 400g cod cheeks.
8 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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