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.

Rinse the beans thoroughly under cold water until the skins separate and float away.

Soak the peeled beans for a few minutes or overnight in the fridge if planned ahead.

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.

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.

Scoop the batter into ramekins, foil pans, leaves, or any cooking vessel of choice.

Steam the ekuru over medium-low heat with a little water for 30-40 minutes.

For the sauce: Roughly blend the red bell peppers, habaneros, and onion.

Heat the measured palm oil in a saucepan, then add the pepper blend and cook.

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.

Serve the steamed ekuru with the spicy sauce poured on top. Mash with your hands and enjoy!