Moin Moin

Moin moin (bean paste pudding) is made from peeled blended beans. This was one of my dad’s favourite meal. While growing up, I never saw my mum cook moin moin for the house with vegetable oil ( party ones where with vegetable oil) It had to be palmoil and there must be crayfish in it ( not grounded). That was how my dad loved it and that was how my mum cooked it. Good wife eh? Wait till you read this part..my dad liked his moin moin  coming straight from the pot while the pot of moin moin is still on heat and no! you can’t put two in a plate at a time. We used to go to the pot to bring to him one at a time till he’s had his fill after which we would then take the remaining moin moin off the cooker. Good childhood memories😊. Find below how I cook moin moin.

INGREDIENTS

300g beans (white or brown black eyed beans)

1 scotch bonnet

1 red pepper ( This determines the colour so if you want a very rich colour use 2)

1 brown onion

3-4 maggi cubes

Salt

1 medium size mackerel fish

1 cup crayfish

Eggs (optional)

4 cooking spoon sunflower oil or Palmoil or combination of both.

DIRECTIONS

Peel the beans. The easiest way to do this is by using blender. Click HERE to see how to.

Cut, wash, season and boil the mackerel fish. Set the stock aside for use later and debone and shred the fish.

Blend the peeled beans with the scotch bonnet, red pepper and onion. Blend as smoothly as possible. That very smooth texture is difficult to get if like me you don’t have access to industrial blender but some home blenders do a good job at blending smoothly to an extent. You see, the grinding is the first major factor that determines the texture of Moin Moin. What you should aim for is a very smooth blending. Unfortunately on this occasion my blender didn’t do a good job of it.oh well..

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Not smooth enough
Not smooth enough

Using electric mixer, mix the blended beans till fluffy. This will take roughly 5-10minutes. This is the second determinant of the texture. If you want very fluffy Moin Moin don’t skip on this part.

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Note the change in texture?
Note the change in texture?

If using palmoil, heat the palmoil in a pan and leave to cool  to lukewarm. Heating the palmoil prevents curdling or raw taste of palmoil in moin moin.

Dissolve the maggi in 1/2 cup of hot water and leave to cool.

To the blended beans add the dissolved maggi, the fish stock from mackerel, salt to taste, crayfish and mix well.

Add water to have a not too thick mixture. This part is another important determinant of the end result moin moin. You do not want a stone hard Moin Moin or one you will be scooping like water😀.  I can’t stand hard Moin moin so I would rather have it too soft and open it to air to solidify than rocky one.

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Add sunflower oil or palmoil or combination of both to the beans mixture.

That’s the mixture ready for cooking.

LEAF METHOD

Layer the inside of your pot with from the leaves, add a little water and put a leaf on top.  If you don’t have that with your leaves as they don’t sell leaves with this in the UK find an alternative to base it. I use old baking pan for this.

Wash the leaves thoroughly in warm water.

Fold the leaf, put in the beans mixture put a portion of the mackerel and egg, seal leaf and place in the pot.

Repeat this process till you’ve used up the beans mixture (or run out of leaves like I did😁)

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Cover the moin moin wraps in the pot with leaves to lock in steam before finally covering with the pot cover.

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Check every 8-10 minutes to add water if dry till moin moin is cooked. This will take about an hour and the leaves would have changed colour.

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Moin Moin is ready. It’s usually served with with Eko/Agidi , bread , garri, pap, custard.

Moin Moin

Moin Moin

The Plating picture was taken the second day. I am my father’s daughters😄. I also take it from the pot one at a time and eat straightaway while still very hot. To me, that’s the best way to eat moin moin😊

Efo riro

Efo riro is a Yoruba soup made with leafy vegetables. It is nutritious and delicious. This is one of my favourite soup and i don’t get tired of eating efo riro. Typical efo riro is made with no tomatoes and shouldn’t be watery. No! It’s not efo riro if the vegetables are swimming in water..lol. Follow my quick and easy steps to achieving efo riro.

Efo riro

 

INGREDIENTS (5 servings)

5 scotch bonnet/habanero

3 bell pepper

1 brown onion

3 cooking spoons palmoil

6 tablespoons Locust beans (iru)

2 maggi cube

Salt

Beef and assorted meats

Snail (optional) cleaned and boiled.

2 medium size smoked fish

Vegetable leaves of your choice (eg spinach, greens, etc). I was recently introduced to kale in a food group I belong so I used a combination of 150g greens and 150g kale.

DIRECTIONS

Boil the beef and assorted meat and set this aside.

Soak the smoked fish in hot salty water for 2 minutes ( this removes the dirt off the fish) , shred and seperate the bones from the fish.

Cut, wash and blanch the vegetable leaves.

Blend coarsely the scotch bonnet, bell pepper and onion.

Pour the palmoil in a pot and put on the cooker on medium heat.

Pour the blended peppers in the heated palm oil, add Maggi cubes and leave to cook for 10minutes.

Add the locust, boiled beef, assortedmeats, dry fish and salt to taste.

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Leave to cook for another 5 minutes. By now the stew should be fried and thick in consistency. The stew should not be watery.

Add the vegetable and stir it in the stew. Leave to simmer on low heat for 2 minutes. Do not overcook the vegetable as this would mean the vegetable losing most of it’s nutrients.

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Efo riro is ready to eat. Serve with Eba, pounded yam, Semo, amala, rice or any Nigerian dish. Efo riro goes with almost every food. Enjoy!

Efo riro

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Efo riro

Don’t forget to leave feedback when you try it.

 

Ewa agonyin

For someone who hated eating beans when growing up, this is one method of cooking beans that makes me eat beans at all. I hated eating beans when I was young so much that I would rather go hungry than put beans in my mouth..lol. Then came a day 7years ago when my mum’s friend Mrs Phillips persuaded me to try Ewa agonyin.Verdict? I now cook and eat this delicacy once in a while…Yes. Ewa agonyin did it for me! 😄

What makes Ewa agonyin is the special sauce the beans is served with. So let me take you through the whole process of achieving this.

Ewa agonyin

INGREDIENTS

2 cups brown beans or white black eyed beans

1 medium size red onion

1 brown onion (chopped)

maggi cube (or any stock cube of your choice)

4 tablespoon grounded dry pepper (mixture of dry bell pepper and habanero)

2 fresh tomatoes

1 cup of palmoil

salt

DIRECTIONS

*Wash the beans thoroughly, add water, salt and cook in a pressure pot. If you do not have a pressure cooker, you can cook in normal pot but you have to cook it for a long time as the beans needs to be cooked till it’s very soft.

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*When the beans is very soft, mash it well with wooden or cooking spoon to form a paste. This should not be watery.

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That’s your beans done. Now set the beans aside and proceed to make the sauce.

*Blend together the dry pepper, tomatoes and the red onion.

*Set pot on the cooker, add palm oil and let it heat for about 2 minutes till it changes colour to brown. Remember this sauce requires a lot of Palmoil. Once the Palmoil has changed colour, take it off the cooker and let it cool.

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*Put the pot back on the cooker and immediately add the chopped onions. Lower the heat and let the onion fry until it caramelises. This process takes a while.. About 10minutes.

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When the onions get caramelised, go ahead and  add the blended pepper and let it fry. The longer it fries, the more the pepper changes colour.

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*Keep stirring till you achieve a dark colour then add maggi cube and salt to taste.

You have to be careful not to overfry as the sauce can quickly go from well done to being burnt!

When you’ve achieved this colour, take the sauce off the cooker.

Serve the beans and put the sauce on it. There you have it! Good old fashioned Ewa agonyin!

Ewa agonyin

*Ewa agonyin is best served with bread. You can also have it with fried plantain, garri or yam.

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Gizzdodo

Gizzdodo is simply combination of dodo and gizzard in sauce. This can be served as side dish to mains such as jollof rice, fried rice and other dishes or eaten as a meal. Find below my recipe for Gizdodo:

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Preparation time: 10 minutes

Cooking time: 60 minutes

Total time: 70 minutes

INGREDIENTS

2 ripe plantains

400g of chicken or turkey gizzard

1 scotch bonnet/habanero (rodo)

1 bell pepper (tatashe) or red pepper

1 big ripe fresh tomato

1 brown or red onion

2 cooking spoon of vegetable or sunflower oil

Maggi cube (or stock cube of your choice)

Curry powder

Dried thyme

DIRECTIONS

1) Wash gizzard, put in a pot and add chopped onion, maggi cube, 1 teaspoon of curry powder and 1/2 teaspoon of dried thyme, add a little water and leave on low heat to boil.

2) When the gizzard is cooked, cut in cubes and set aside.

3) Dice the plantains into cubes (about the size you have diced your gizzard) , deep fry and set it aside.

Diced plantain
Diced plantain

4) Fry the gizzard (you can use the same oil used in frying the plantain).

5) Blend the scotch bonnet, bell pepper, tomato and the remaining half of the onion.

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6) Heat 2-3 cooking spoons of vegetable or sunflower oil and add the blended pepper, 1 maggi cube, 1 teaspoon of curry powder, 1/2 teaspoon of dried thyme, chicken stock and leave to fry.

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7) When this is well fried, add the fried gizzard ,stir in the stew and leave for one mimute before adding the fried plantain.

8) Stir the plantain and gizzard in the stew and leave for another one minute before taking it off heat.

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9) See the gizzard and dodo in the juicy richness of the stew? Yes your gizdodo is all done. Easy peasy. Isn’t it?

Gizdodo

Bon appetite😊

dodogizzard

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