Ekuru with Pumpkin Seed Pestou and Scotch Bonnet Sauce - Great British Chefs

Name: Ekuru with Pumpkin Seed Pestou and Scotch Bonnet Sauce - Great British Chefs
Ingredients: 100g of peeled beans; 200ml of water, for soaking; 50g of egusi, lightly toasted; 60g of vegetable oil; 50g of vegetable stock; 1 tsp salt; 1 tbsp of Penja pepper, ground; 1 tsp baking powder; Scotch bonnet sauce to taste; 1 onion, roughly chopped; vegetable oil; 80g of coriander; 200g of pumpkin seeds, toasted; 60ml of vegetable oil; 1 tsp salt; 10g of nutritional yeast; 1 bell pepper, finely diced; 2 shallots, finely diced; 20g of preserved lemon, rind only, diced; 1 tbsp of onion granules; 10ml of lemon juice

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Ekuru with Pumpkin Seed Pestou and Scotch Bonnet Sauce - Great British Chefs

Instructions

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Step 1

Soak the beans in the water overnight

Step 2

The next day, add the onions to a pan, and cover with vegetable oil. Cook very slowly over a low heat for 1 hour

Step 3

Blitz the coriander and pumpkin seeds together in a food processor until roughly chopped. Mix in the rest of the ingredients and set aside

Step 4

Drain the beans, then blend them with 30g of the slow-cooked onion and egusi until smooth

Step 5

Mix the beans with the vegetable oil, stock, salt, Penja pepper and baking powder. Whisk for 5 minutes to aerate it. Pour into 4 small greased and lined, rectangular heat-proof moulds

Step 6

Steam the ekuru for 45 mins. Allow to cool slightly, then remove from moulds

Step 7

When ready to serve, heat up a little bit of vegetable oil in a pan and fry the ekuru on all sides so that it's nice and crispy

Step 8

Serve the ekuru topped with the pumpkin seed pestou, and with a side of Scotch bonnet hot sauce

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