Ekuru, stewed greens and crispy cod cheeks
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-free
Steamed black bean ekuru, spicy stewed greens and crispy cod cheeks come together in this perfectly balanced dish.
Ingredients
For the ekuru
- 120g/4½oz black eyed beans, soaked overnight or for at least 5 hours
- 100g/3½oz onion
- 80g/3oz egusi seeds, toasted
- 6g/¼oz white pepper
- 50ml/1¾oz vegetable oil, plus extra for greasing
- 10g vegetable bouillon powder
- 200g/7oz free-range egg whites
For the stewed greens
- 100g/3½oz neutral oil
- 150g/5½oz onion, finely chopped
- 1 tbsp chishuru iru mix or fermented fish paste
- 3 peppers (red, yellow, green), sliced
- 350g/12oz fresh tomatoes, chopped
- 20g/¾oz Scotch bonnet chillies, diced
- 1kg/2lb 4oz greens (any green cabbage), washed and chopped
- 80ml/2½fl oz chicken stock
- sea salt
For the fried cod cheeks
- 100g/3½oz cornflour
- 50g/1¾oz rice flour
- ½ tsp baking powder
- 250g/9oz cold soda water
- 4 cod cheeks (see tips)
- 2 tbsp plain flour, for dusting
- ½ tsp sea salt
Method
Pre-heat an oven to 220C/200C Fan/Gas 7. Set up a bay marie, deep baking tray half filled with boiling water.
To make the ekuru, add all of the ingredients (except the egg whites). Blend on high for 2–3 minutes until smooth.
Whip the egg whites to soft peaks. Fold the mix from the blender and egg whites together until thoroughly mixed.
Portion into 8 well-oiled ramekins and steam for 10 minutes. Rest for 5 minutes, then carefully remove from the ramekins.
To make the stewed greens, heat the oil in a pan and fry the onions until translucent. Add the chishuru iru mix or fermented fish paste and fry for a few more minutes.
Add the peppers and tomatoes and cook for 7 minutes. Add the greens and the chicken stock, cover and let steam for 10 minutes. Season to taste with sea salt and pepper.
To make the fried cod cheeks, mix together the cornflour, rice flour, salt, baking powder, and soda water to form a smooth batter. Cover and leave in the fridge for 30 minutes–1 hour.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dust the cod cheeks in flour, dip into the batter and fry until golden. This will take 2-3 minutes, depending on the size of your cod cheeks. Transfer to a plate lined with kitchen paper to drain.
To serve, place the ekuru onto serving plates with the stewed greens alongside. Topped with the fried cod cheeks.
Recipe tips
You can brine the cod cheeks by making a dry brine with 1 tbsp salt to 400g cod cheeks.
