Am sooo excited..
Here's a food recipe I find interesting and very tasty and I'll love to share with you feel free to ask any questions or make a comment. Will really appreciate it😘😘
Recipe for moin moin
Measure 4 cups of beans (preferably the white beans specie).
Soak the beans in clean water in a large bowl for about 10 minutes or less.
Scrub properly with hands or pound lightly in a mortar or any alternative to peel the skin or outermost layer of the beans.
After ensuring that the skin of the beans has been peeled away neatly.
A lot of clean water is added to the peeled beans.
And then strained properly with a coriander also making sure to avoid straining the beans with the peeled skin so as to prevent wastage.
After continuous and proper straining of the peeled skin.
The beans is carefully strained with the hands into a clean bowl so as to sieve away any dirty or stony sediments.
After which the pepper commonly known as atarodo, the red bell pepper, and 3 medium sized onions are properly washed and the onions are sliced into large chunks.
Preferably ginger, garlic or any of your favorite spices might be added to blend with the beans. CAUTION: little quantity though nobody likes a spice masking the taste of the beans
These are added to the clean beans with a little clean water and blended with the commercial blender. If a commercial blender is not available another alternative is to visit the grinders shop.
After blending all into a fine texture paste ( not too watery), it is ready for usage.
The following ingredients are added to the paste preferably in a large mixing bowl- groundnut oil, salt, seasoning cubes-say 2-and a little water if required.
It is then properly mixed with a mixing spoon or whatever preferable way for thorough mixing.
A little paste can be tasted to determine if the salt or seasonings are ok.
Basically in transforming the paste into solid, steam is needed.
In Nigeria, forms used are; wide leaves, cute stainless bowl with portable covers, cute plastic bowls with portable covers and nylons placed in a big pot of boiling water-very little water is needed.
Personally I hate using nylons I'll advice you to avoid nylons.
Wide leaves are wraped in a way that it would contain the paste without leaking. How?
For starters..
The leaf's stalk is cut neatly with a sharp knife
The leaf is wraped as a cone and the bottom is bent backwards in the wraped manner.
Thus creating a hollow inside the leaf.
The paste is poured inside with a hollow cooking spoon until it reaches about two-third of the hollow space depending on the size of the leaf
In garnishing the moin moin a lot of alternatives are available varying from boiled Tilapia fishes to boiled eggs or corn beef to boiled or slightly fried shredded chicken to even just crayfish depending on how creative you can be.
After garnishing the moin moin as preferred, the leaf is wrapped backwards and placed carefully in a clean pot with little water with one or two leafs with the leaf stalks so as to avoid burning(that's what my mum taught me).
The moin moin is left to steam for 20 - 30 minutes or less depending on your heat source until it becomes quite solid.
After which it is ready for eating.
It could be eaten with pap, eko (made of corn), garri, oats, plantain, bread...
How creative your taste buds could be whatsoever!
There's a picture of what I did ate them with fried sausages chopped into bits and fried plaintain. (Olive oil)
Enjoy your week!!
