…….in other words deconstructed moin-moin. I turn to beans when I want to be healthy, not that it makes that much of a difference as I still manage to eat double the recommended portion (covers face). Beans are a rich source of fiber, black beans in particular, apparently have antioxidant properties that can reduce the risk of many types of cancer… etc
Once when I was visiting Nigeria, I wanted to eat some moin moin, as usual I already had lots of cooked goodies in the fridge. The only problem was that there was no ‘light’ (we had one of our usual power cuts), which meant that I could not use the microwave to heat my meal.
Since there was no ‘light’, I decided to slice my moin-moin into bite-size portions and stir fry with olive oil, prawns, sliced onions and peppers seasoned with a stock cube – my stir-fried moin-moin had the perfect kick of chilli, the king prawns added an oomph to the meal – it was so lovely that I forgot that it was suffer-head that produced the meal.
I have struggled with the consistency of my moin-moin for a while – I remember Tos laughing in my face that she was glad that there was something that I didn’t know how to make, actually there are many things I don’t know how to make but this is not the time to be modest. In your face Tos, I can make moin-moin and its delish, soft and pillowy in texture and its pretty too, (dancing smiley)
My suffer-head meal and desire to master the art of making moin-moin spurred on by Tos’s taunts – the inspiration for my deconstructed moin-moin.
DVs Recipe – Steamed bean cake served with wok tossed king prawns and sliced eggs (serves 6)
Steamed bean cakes
1 bell pepper, chopped roughly
2 medium red onions, peeled and chopped roughly
1-2 Scotch bonnet peppers
2 tsp salt, or to taste
3 maggi crayfish cubes
3 Tsp of sunfowler oil
2-3 cups of cold water
1 cup of hot water
200g of peeled beans*
6 Foil packs
3 Tsps of ground crayfish
1. Soak the beans in water for 30mins; strain the beans and discard the water. (strain: to separate solid things from a liquid by pouring the mixture through something with very small holes in it)
2. In a blender, grind the beans, onions, peppers with 3 cups of cold water until you get a smooth thick paste
3. Pour mixture into a bowl, add the cup of hot water, mix in oil, mixture should be pouring consistency
4. Season mixture with salt and maggi crayfish cubes, (Optional: add crayfish and mackerel)
5. Spray foil packs with cooking oil spray
6. Put mixture in the foil packs, do not fill to the top, cover the packs
7. Place foil packs in a steamer and cook for 1.5 hours. If cooking in a pot, layer bottom of the pot with foil, add a cup of water, foil packs with bean mixtures in the pot, cover packs with foil, cover the pot and simmer for an hour (add more water as necessary).
Allow bean cakes cool for 30 minutes and then serve.
Wok tossed king prawns
250 g king prawns (raw)
3 cloves garlic, diced
1 tablespoon finely diced onions
1 bell pepper, sliced
1 scotch bonnet pepper, finely sliced
4 spring onions, sliced
2 tablespoons olive oil
Fresh coriander to garnish
1. In a hot wok, add the olive oil and prawns; stir fry until prawns begin to change colour
2. Add garlic, onions, peppers and spring onions and stir fry for a further minute.
Garnish with coriander and serve with steamed bean cakes
2 medium eggs
Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat for 8 minutes. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 10 minutes. Drain and cool under cold running water. Peel the eggs and use an egg slicer to slice the eggs
Garnish the steamed bean cakes with the sliced eggs
*I buy already peeled beans, saves time with no loss to taste – stress free cooking – that’s my mantra