This an Afro-Caribbean recipe that will blow your mind. It will transform your view about black-eyed beans, most especially if you are bored with the regular method of eating beans. Quite delicious and healthy too.
Ingredients:
11/2 cups black-eyed beans
1tbs tomato paste
1 large onion
1small seedless jalapeno pepper
1 garlic clove
3small cubes of bouillon, (knorr or Maggi)
(or 1cup chicken/ beef/veggie stock)
1 tsp seasoning salt
1 small sized cup of corned beef or 1cup of shrimp(optional)
1/2 cup ground crayfish(optional)
For packaging:
aluminium foil or bowls or small sized plastic plates
Preparation: WATCH FULL VIDEO OF HOW TO PREPARE MOIMOI HERE.
How to peel and wash beans:
Soak the beans in a Luke-warm water for about 5-10 minutes, then wash to remove the back. Separate the back of the beans completely from the beans. Then soak the cleaned beans in Luke-warm water for about 3 hours.
Making the aluminium foil:
While waiting for the beans to soak, go ahead and make the aluminium purse about 5 of them, just like the one above. (Cut a piece of aluminium foil, fold, and seal the edges by folding them in for at least 3 times)
Transfer the beans to a blender ( I would divide the beans in half to be able to blend well),add the pepper,garlic, 11/2cups of water and onion, blend till its very smooth and creamy. Transfer to a clean bowl,crush the bouillon cubes into it. Stir in, the ground crayfish, and either shrimp or crumble the corned beef into it, if that is what you are using. Stir in the rest of the ingredients. Make sure the consistency is medium or you can always add more water if too thick. Taste for salt.
*If you are using stock, be careful with the quantity of water you will add for the blending, so that it will not be too watery*.
Once you start mixing the ingredients in, put a clean pot on the stove, on medium high heat and add about 2 cups of water in it ( more water will be added later if needed).
When the mixture is ready, measure about 1- 11/2 cups of the mixture into each of the foil purses, depending on the sizes you made, and seal completely. Put into the pot directly as you seal. Cook(steam) for about 45minutes to 1 hour, check the pot from time to time to add more water to avoid burning,When the cooking time is complete, open one of the purses to check if it is actually done. It shouldn't have raw taste.
Cool completely before serving. Cheers!
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| moi-moi |
Ingredients:
11/2 cups black-eyed beans
 |
| Black-eyed Beans |
1 large onion
1small seedless jalapeno pepper
1 garlic clove
3small cubes of bouillon, (knorr or Maggi)
(or 1cup chicken/ beef/veggie stock)
1 tsp seasoning salt
1 small sized cup of corned beef or 1cup of shrimp(optional)
1/2 cup ground crayfish(optional)
For packaging:
aluminium foil or bowls or small sized plastic plates
| aluminium foil purse |
Preparation: WATCH FULL VIDEO OF HOW TO PREPARE MOIMOI HERE.
How to peel and wash beans:
Soak the beans in a Luke-warm water for about 5-10 minutes, then wash to remove the back. Separate the back of the beans completely from the beans. Then soak the cleaned beans in Luke-warm water for about 3 hours.
Making the aluminium foil:
While waiting for the beans to soak, go ahead and make the aluminium purse about 5 of them, just like the one above. (Cut a piece of aluminium foil, fold, and seal the edges by folding them in for at least 3 times)
Transfer the beans to a blender ( I would divide the beans in half to be able to blend well),add the pepper,garlic, 11/2cups of water and onion, blend till its very smooth and creamy. Transfer to a clean bowl,crush the bouillon cubes into it. Stir in, the ground crayfish, and either shrimp or crumble the corned beef into it, if that is what you are using. Stir in the rest of the ingredients. Make sure the consistency is medium or you can always add more water if too thick. Taste for salt.
*If you are using stock, be careful with the quantity of water you will add for the blending, so that it will not be too watery*.
Once you start mixing the ingredients in, put a clean pot on the stove, on medium high heat and add about 2 cups of water in it ( more water will be added later if needed).
When the mixture is ready, measure about 1- 11/2 cups of the mixture into each of the foil purses, depending on the sizes you made, and seal completely. Put into the pot directly as you seal. Cook(steam) for about 45minutes to 1 hour, check the pot from time to time to add more water to avoid burning,When the cooking time is complete, open one of the purses to check if it is actually done. It shouldn't have raw taste.
Cool completely before serving. Cheers!
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