Time: 1 hour 30 minutes
Yield: 10 servings
Ingredients
3 cups brown beans
3 red bell peppers (tatashe)
3 scotch bonnet peppers (rodo)
1 large onion
1 tablespoon palm oil (optional)
2 tablespoons vegetable oil
4 tablespoons of crayfish
4 eggs (2 raw, 2 boiled)
4 bullion cubes
1 teaspoon nutmeg
1 1/2 teaspoons Himalayan sea salt
Steps
- Wash and peel the back of the beans.
- Put the peeled beans in a blender along with the onion, red bell peppers and scotch bonnet peppers. Add 3 cups of water and blend until smooth.
- Pour the blended beans into a bowl, dissolve bullion cubes, salt and nutmeg in hot water, and add to the mixture. Add the two raw eggs as well as the crayfish, vegetable oil and palm oil.
- Use a mixer to whisk it for about 10-15 minutes (This step makes your moin moin really fluffy). Add a little more water if it is too thick and whisk again.
- You will need two baking dishes for this recipe. One large and one small. Oil the small baking dish to ensure the moin moin does not stick to it and pour the mixture into it.
- Slice the boiled eggs and spread it across the moin moin mix using a spoon.
- Pour water into the large baking dish and place the small baking dish into it. This is very important as the water helps in steaming the moin moin and keeps it from getting tough.
- Cover both dishes with aluminium foil and put into your oven at 180 degree Celsius.
- Bake for 1 hour or until completely cooked, depending on the size of your baking dish.
Tip
To check if your moin moin is cooked, insert a toothpick into it. If it comes out clean, it is ready to eat.
