EKURU with ATA SAUCE (Steamed Savoury Beans with Ata Sauce)

Ekuru with Ata Sauce (Steamed Savoury Beans with Ata Sauce) is a traditional Nigerian recipe for a classic stew of beans in an ata sauce of onion, tomatoes, palm oil and dried prawns with bitterleaf. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Ekuru with Ata Sauce (Steamed Savoury Beans with Ata Sauce).

Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce) Recipe
Origin: Nigeria

The original recipe here calls for kaun (rock salt potash) which is used for faster tenderization of pulses and to increase the viscosity of some sauces. Recent studies have indicated this additive to be potentially carcinogenic. I have therefore left it out in favour of longer soaking and preparation times, but you could add 1/2 tsp baking soda as this has a similar effect.

Ingredients:
225g beans
1 fresh hot chilli pepper, finely sliced and pounded to a paste
1 onion, finely sliced and pounded to a paste
2 tomatoes, chopped and pounded to a paste
3 tbsp palm oil
handful of minced dried prawns
Sawa (bitterleaf) leaves for wrapping and a few finely-sliced for the mix (if not available use banana leaves or even common dock leaves for wrapping and about 4 shredded dandelion leaves for the mix).

Ekuru with Ata Sauce
(Steamed Savoury Beans with Ata Sauce) Preparation:


Method:
Wash the beans under running water. Place in a large pot and cover with boiling water. Allow to soak over night. The following day, rub between your hands to remove the skins. Rinse to wash away the skins then drain in a colander.

Mash or grind the beans into a thick paste then place in a clean bowl and add the salt and mix well, gradually adding warm water with constant whisking until the batter is well-aerated and light. Place the mixture on clean leaves and wrap into tight parcels. Arrange the parcels carefully in a steamer and place on boiling water to steam for about 40 minutes, or until the parcels are firm to the touch when cooked,

Now prepare the Ata sauce by mixing together the palm oil, tomatoes, onions and chilli. Add the prawns and shredded sawa (or dandelion) then mash the cooked ekuru in a bowl and add the ata sauce. Mix thoroughly to combine and serve with cold Eko.