Ekuru (white bean pudding with pepper sauce)

Step 1: Soak 1 ⅛ lb black-eyed beans for 1 hour, then rub and rinse them repeatedly until the skins are gone and the beans are white. (The soaking is extra time on top of the prep.)

Step 2: Blend the peeled beans with ¾ cup cold water until very smooth and thick, like a heavy cake batter; add water only a spoonful at a time. Too much water is the classic mistake, and a runny paste never sets.

Step 3: Beat the paste with a wooden spoon or a stand mixer for 5 minutes until it is pale, fluffy and slightly increased in volume. Stir in 1 tsp salt.

Step 4: Spoon into greased heatproof ramekins, cups or folded banana leaves, filling them three-quarters full, and cover each with foil.

Step 5: Steam on a rack over simmering water, covered, for 40–45 minutes, topping up the water as needed, until firm and a skewer comes out clean.

Step 6: For the sauce, blend 3 red bell peppers, 2 scotch bonnet chillies and the chopped half of ½ onion coarsely. Heat 5 tbsp red palm oil in a pan over a medium heat, add the sliced rest of ½ onion and fry for 3 minutes.

Step 7: Add the pepper mixture, 1 tbsp locust beans and ½ tsp salt and fry, stirring often, for 12–15 minutes until the sauce is thick, darker red and the oil separates on top.

Step 8: Turn out or unwrap the ekuru, mash it lightly on a plate and spoon the hot pepper sauce over.