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

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