Ekuru is a traditional steamed bean pudding made primarily from peeled beans. It is one of Nigeria's oldest indigenous foods and has been prepared for centuries, particularly among the Yoruba people. Although best known in southwestern Nigeria, similar steamed bean dishes exist in other parts of the country under different names and with regional variations.
Origin of Ekuru
The history of ekuru is closely linked to the cultivation of cowpea (Vigna unguiculata), one of Africa's oldest domesticated crops. Archaeological evidence suggests that cowpeas have been cultivated in West Africa for thousands of years, making bean-based foods a longstanding part of Nigerian cuisine.
Among the Yoruba people, ekuru developed as a simple steamed meal prepared by:
Soaking and peeling beans.
Grinding them into a smooth paste.
Steaming the paste without palm oil or pepper.
Unlike Moin moin, ekuru is traditionally plain and is served with pepper sauce, palm oil, stew, or vegetable soup.
Ekuru Among the Yoruba
Ekuru is most strongly associated with Yoruba communities in:
Lagos State
Oyo State
Ogun State
Osun State
Ondo State
Ekiti State
Parts of Kwara State and Kogi State
Historically, it was regarded as an affordable, nutritious meal commonly sold by street vendors and served at family gatherings. In many communities, ekuru is paired with ata, a spicy pepper sauce made with palm oil.
Ekuru also has cultural significance in some Yoruba traditional festivals and religious practices, where plain bean dishes are used in offerings to certain òrìṣà (deities), although practices differ from one community to another.
Similar Foods in Other Parts of Nigeria
Although the name "ekuru" is uniquely Yoruba, related steamed bean foods exist elsewhere.
Southeastern Nigeria
Among the Igbo people, beans are widely eaten, but the closest equivalents are bean puddings prepared with different recipes. Fermented bean condiments such as ogiri are more culturally prominent than plain steamed bean cakes.
Northern Nigeria
Among the Hausa people, beans are commonly prepared as:
Kosai (bean fritters, similar to akara).
Bean porridge.
Other steamed or boiled bean dishes.
A traditional food identical to Yoruba ekuru is not widely documented in Hausa cuisine.
Niger Delta
Communities in the Niger Delta prepare various bean dishes, though many recipes include palm oil, fish, or local spices rather than the plain steamed style characteristic of ekuru.
Relationship to Moin Moin
Food historians generally believe that ekuru predates moin moin.
The major difference is that:
Ekuru is steamed plain, without oil or peppers mixed into the batter.
Moin moin includes ingredients such as onions, peppers, vegetable oil or palm oil, and may contain fish, eggs, or meat.
Many scholars consider moin moin to be a later culinary development based on the older tradition of steaming peeled bean paste.
Modern-Day Ekuru
Today, ekuru remains popular across southwestern Nigeria, particularly in local markets and traditional food restaurants. While moin moin has gained wider national and international recognition, ekuru continues to be appreciated for its simplicity, nutritional value, and connection to Yoruba culinary heritage.
Sources
International Institute of Tropical Agriculture.
Food and Agriculture Organization publications on cowpea.
Yoruba Food Culture.
Research on traditional Nigerian cuisine and West African food history.
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