Ekuru, stewed greens and crispy cod cheeks

Steamed black bean ekuru, spicy stewed greens and crispy cod cheeks come together in this perfectly balanced dish with vibrant flavours and textures.
(Ekuru is a Nigerian steamed bean cake made from peeled black-eyed beans)

By Adejoké Bakare
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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A Nutri-Score of B, reflects its balanced nutritional profile with healthy plant protein, fibre, and moderate fats predominantly from vegetable oils, complemented by light frying of cod cheeks for enjoyable texture.

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Method

Steam the ekuru

1. Preheat the oven to 220C/200C Fan/Gas 7 and fill a deep baking tray halfway with boiling water to create a bain marie.
2. Place the black eyed beans, onion, toasted egusi seeds, white pepper, vegetable oil, and vegetable bouillon powder into a blender and blend on high speed for 2–3 minutes until smooth.
3. Whisk the free-range egg whites to soft peaks in a clean bowl. Fold them gently into the blended mixture to maintain lightness and fluffiness.
4. Divide the mixture between 8 well-greased ramekins and steam in the bain marie for 10 minutes. Let rest for 5 minutes before carefully removing from ramekins.

Make the stewed greens

5. Heat the neutral oil in a large pan. Fry the finely chopped onions until translucent.
6. Add the chishuru iru mix or fermented fish paste and cook for a few more minutes to deepen the flavours.
7. Stir in the sliced peppers and chopped tomatoes and cook for 7 minutes until softened.
8. Add the washed and chopped greens and pour in the chicken stock. Cover and allow to steam for 10 minutes. Season with sea salt to taste.

Prepare the crispy cod cheeks

9. Combine the cornflour, rice flour, baking powder, sea salt, and cold soda water in a bowl to make a smooth batter. Cover and chill for 30 minutes to 1 hour.
10. Heat a deep fat fryer to 180C. Lightly dust the cod cheeks in plain flour, dip them in the batter and carefully fry until golden, about 2–3 minutes.
11. Drain the fried cheeks on kitchen paper to remove excess oil.

To serve

12. Place the steamed ekuru on serving plates alongside the stewed greens, topping with crispy cod cheeks. Best served immediately, piping hot.

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Suggested Wine Pairing

• Finest Albariño, Sainsbury’s (£9.50) – This crisp and zesty white boasts notes of lime, white peach, and a subtle sea breeze, making it a perfect match for the light crispy cod cheeks and the herbal complexity of the stewed greens.
• Extra Special Gavi, Asda (£8.00) – This lively Italian white delights with citrus, pear, and almond hints, balancing the spicy greens and bringing freshness to the plate without overpowering the flavours.
• Taste the Difference Muscadet Sèvre et Maine, Tesco (£9.75) – A bone dry, fresh wine with lemon zest and flinty minerality that cleanses the palate, perfectly complementing the cod and the overall dish’s complexity.

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What can you serve with this

1. Jollof rice – Adds a comforting, tomato-infused accompaniment with a West African signature flavour.
2. Spicy tomato sauce – Great for dipping and adding extra heat.
3. Plantain chips – Provide sweet, crunchy texture contrast.
4. Pepper slaw – Offers a tangy, refreshing note to balance richness.
5. Chilled lager – Pairs with the crispy fish for a light, refreshing drink.

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FAQs for Ekuru, Stewed Greens and Crispy Cod Cheeks

• What is ekuru? Ekuru is a Nigerian steamed bean cake made from peeled black-eyed beans, known for its fluffy texture and subtle taste.
• Can I make ekuru ahead? Yes, it reheats well by steaming gently or microwaving to preserve its light texture.
• Where do I buy cod cheeks? Ask at fishmongers or UK supermarket seafood counters, or order online for fresh product.
• What can replace egusi seeds? Toasted pumpkin seeds, sunflower seeds, or ground almonds can be used as substitutes.
• Is this dish very spicy? The Scotch bonnet chillies bring heat, but you can adjust the amount to suit your taste.
• Can I make a vegetarian version? Yes, replace cod cheeks with tofu or mushrooms and omit fermented fish paste.
• How do I prevent soggy cod cheeks? Ensure the oil is at the correct temperature and drain the fried cheeks immediately after cooking.

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Nutri-score Health Check

This dish scores a Nutri-Score B. It combines protein and fibre from beans and greens with moderate healthy fats and limited frying. It is a nourishing, well-balanced recipe with mostly whole ingredients, supporting a healthy eating pattern.

Positive Factors

Protein from cod cheeks, egg whites, and black-eyed beans; fibre from greens and beans; healthy fats from vegetable oils; rich vitamins and minerals from fresh vegetables and spices.

Negative Factors

Some saturated fat from frying and moderate sodium from bouillon and fish paste. Best enjoyed in moderation.