I yet again made another yummy moin moin and I want to share it with you on how I made it. Any type of caned fish can be used in any type of moin moin recipe and I wanted to do something creative.
I took 1 cup of roman beans, 1 pinch of baking soda and let it soak overnight. This is nearly half of a 1 lb or 1 kilo of beans after I had washed them. The next morning I drained and I rinsed them again and added it to my big oster blender to grind them. I added 1/2 cup of water to help with the process. After it became a puree I poured the contents in the mixing bowl and I added 1 tomato, 1/4 cup of water, 1 red bell pepper that I tore in to tiney pieces, 1 onion and to be very honest with you it really doesn’t matter which type of onion you use. You can use 1 shallot or even 5 green onions. I added 1 clove of garlic and one small piece of ginger washed peeled and cut. I would even add 1 scotch bonnet or habenero and I pureed everything until I got a nice blended sauce.
I add this to the bean batter and gave it a stir and added 1 dab of tomato paste, 1 pinch each of paprika, grated nutmeg, red chili powder, and crayfish, 1/2 can of coconut milk. I added 1 bullion cube and 3 dashes of maggi or knorr aroma, 1 tsp of red palm oil and 1 can of titus sardines and added the oil from the sardines in the batter mixed and put it in the glass ramekins and other glass container. I boiled 3 quail eggs for 7 minutes and then cracked and peeled them, or 1 can of quail eggs rinsed and crumbled them in to the moin moin mixture and stirred them and put them in the microwave for 5 minutes or until set.
You can tell if the moin moin is set is when it starts to harden then let them cool and put them in the refridgerator. As with other moin moins this is great to eat with jollof rice, jollof spaghetti or jollof pasta. Enjoy !
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