Ekuru is a very common native cuisine of the Yoruba people in Nigeria. It is usually prepared with peeled beans. It is similar to moin-moin as both are made from peeled black-eyed peas or, occasionally, cowpeas. However, unlike moi-moi which is mixed with pepper and other ingredients before steaming, Ekuru is wrapped up in leaves or tin cans (similar to moi-moi) and steamed. It is often prepared in the same way as ordinary moin moin but does not include any additional ingredients. It has a white color and tastes like stew. It goes well with solid pap (eko).
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| - Ekuru (es)
- Ekuru (en)
- Ekuru (pt)
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| - Èkuru é uma comida ritual. A massa é preparada da mesma forma que a massa do acarajé, feijão fradinho sem casca triturado, envolto em folhas de bananeira como o acaçá e cozido no vapor. (pt)
- Ekuru is a very common native cuisine of the Yoruba people in Nigeria. It is usually prepared with peeled beans. It is similar to moin-moin as both are made from peeled black-eyed peas or, occasionally, cowpeas. However, unlike moi-moi which is mixed with pepper and other ingredients before steaming, Ekuru is wrapped up in leaves or tin cans (similar to moi-moi) and steamed. It is often prepared in the same way as ordinary moin moin but does not include any additional ingredients. It has a white color and tastes like stew. It goes well with solid pap (eko). (en)
- El èkùrù o ofuloju (también «moinmoin blanco») es una preparación culinaria a base de frijoles (también llamados habas o alubias) nativa del pueblo yoruba de Nigeria y Benín. Es similar al moi-moi ya que ambos están hechos de alubia carilla. Sin embargo, a diferencia del moi-moi, que se mezcla con pimienta y otros ingredientes antes de cocinarlo al vapor, el ekuru se envuelve en hojas o se mete en latas (igual que el moi-moi) y se cuece al vapor. (es)
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| - El èkùrù o ofuloju (también «moinmoin blanco») es una preparación culinaria a base de frijoles (también llamados habas o alubias) nativa del pueblo yoruba de Nigeria y Benín. Es similar al moi-moi ya que ambos están hechos de alubia carilla. Sin embargo, a diferencia del moi-moi, que se mezcla con pimienta y otros ingredientes antes de cocinarlo al vapor, el ekuru se envuelve en hojas o se mete en latas (igual que el moi-moi) y se cuece al vapor. Se suele servir acompañado de un guiso de pimientos fritos (ata dindin), o con una especie de tamal llamado èko, ogi o agidi, que es un budín de maíz fermentado, o también con sopa de okro (quingombó). Este plato es típico de los estados nigerianos de Osún, Ondo y Kwara, al suroeste del país, que están habitados predominantemente por yorubas (región conocida como yorubalandia). (es)
- Ekuru is a very common native cuisine of the Yoruba people in Nigeria. It is usually prepared with peeled beans. It is similar to moin-moin as both are made from peeled black-eyed peas or, occasionally, cowpeas. However, unlike moi-moi which is mixed with pepper and other ingredients before steaming, Ekuru is wrapped up in leaves or tin cans (similar to moi-moi) and steamed. It is often prepared in the same way as ordinary moin moin but does not include any additional ingredients. It has a white color and tastes like stew. It goes well with solid pap (eko). It is served with fried pepper stew and then mashed up with pepper stew. Some people enjoy the meal with fermented maize pudding (Ogi or Eko) it can also be served alongside (Eba) Cassava Pudding or Okro Soup. The meal is native to people from South-Western Nigeria, predominantly from Osun State. (en)
- Èkuru é uma comida ritual. A massa é preparada da mesma forma que a massa do acarajé, feijão fradinho sem casca triturado, envolto em folhas de bananeira como o acaçá e cozido no vapor. (pt)
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