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Ekuru, stewed greens and crispy cod cheeks
Fruit and vegetables
100g/3½oz
onion
150g/5½oz
onion
, finely chopped
3
peppers
(red, yellow, green), sliced
350g/12oz fresh
tomatoes
, chopped
20g/¾oz
Scotch bonnet chillies
, diced
Tins, packets and jars
120g/4½oz
black eyed beans
, soaked overnight or for at least 5 hours
80ml/2½fl oz
chicken stock
50g/1¾oz
rice flour
Cooking ingredients
80g/3oz egusi
seeds
, toasted
6g/¼oz
white pepper
50ml/1¾oz
vegetable oil
, plus extra for greasing
100g/3½oz neutral
oil
sea salt
100g/3½oz
cornflour
½ tsp
baking powder
2 tbsp plain
flour
, for dusting
½ tsp
sea salt
Dairy, eggs and chilled
200g/7oz free-range
egg whites
Meat, fish and poultry
4
cod
cheeks (see tips)
Other
10g vegetable bouillon powder
1 tbsp chishuru iru mix or fermented fish paste
1kg/2lb 4oz greens (any green cabbage), washed and chopped
250g/9oz cold
soda water
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