ekuru
- 80g peeled beans soaked
- 20g egusi toasted
- 50g onions caramelised
- 40g vegetable oil
- 20g water
- 50g white pepper
- 25g egg white
- salt
Ekuru
Ingredients
pumpkin and egusi pesto
- 60g Pumpkin seed, toasted
- 30g egusi, toasted
- 10g rapeseed oil
- 5g lime juice
- 5g fermented chilli
- 10g chopped coriander
Method
ekuru
Blend the onions, beans, egusi water and the oil.
Aerate the mixture, add white pepper fold the egg whites into the mixture.
Pour into silicone moulds and steam for 25mins on 85% steam.
pumpkin and egusi pesto
Combine in a blender and pulse until it has come together (five mins approx)
Plate ekuru, spread pesto on top, add pickled radish slices and Scotch bonnet chilli sauce on the side.
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