How to make Healthy Ekuru: A Light & Fitness-Friendly Nigerian Classic

If you love Nigerian meals but want a healthier version that fits your fitness goals, this Ekuru recipe is perfect for you! Ekuru is a steamed black-eyed pea dish traditionally served with a spicy pepper sauce. The classic method can sometimes be heavy on oil, but here I’ve measured the palm oil for the sauce carefully so you get all the flavors without the extra calories.

Ekuru with low calorie sauce

5 from 2 votes

A light, steamed Nigerian black-eyed pea dish served with a spicy pepper sauce. This version uses measured palm oil to keep it fitness-friendly and flavorful.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 3

Course: Main Course

Cuisine: Nigerian, West African, Yoruba

Calories: 600

Ingredients Method Notes

Ingredients

  

• 1.5 cups black-eyed peas
• 4 medium red bell peppers
• 4 habanero peppers adjust to taste
• 1 medium onion
• 3 tbsp palm oil
• 1 fillet panla dry whiting fish
• Ponmo cow skin, to taste
• 1 oz ground crayfish

Method

 

1. Peel the black-eyed peas by adding them to a blender with just enough water to pulse a few times. This loosens the skins without blending the beans.
2. Rinse the beans thoroughly under cold water until the skins separate and float away.
3. Soak the peeled beans for a few minutes or overnight in the fridge if planned ahead.
4. Blend the beans until smooth, adding the smallest amount of water possible just to get the blender moving. If you have a stronger blender skip the water.
5. Whisk the bean batter using a stand mixer or by hand until it doubles in size and looks white and fluffy. To test readiness, drop a spoonful of batter in a bowl of water; if it floats, it’s ready.
6. Scoop the batter into ramekins, foil pans, leaves, or any cooking vessel of choice.
7. Steam the ekuru over medium-low heat with a little water for 30-40 minutes.
8. For the sauce: Roughly blend the red bell peppers, habaneros, and onion.
9. Heat the measured palm oil in a saucepan, then add the pepper blend and cook.
10. Add the dry whiting fish, ponmo, and ground crayfish to the sauce and simmer until the fish softens. Adjust seasoning as needed and turn off heat.
11. Serve the steamed ekuru with the spicy sauce poured on top. Mash with your hands and enjoy!

Notes

True ekuru should crumble easily when mashed. Avoid adding ingredients to the batter and whisk well to prevent ending up with white moin moin.