Moin-Moin

Beans Pudding (for onyibo mind - who ever came up with its english name tried)

I am not sure I have a definite recipe for my one as I just always go with the flow - (if I'm making party foods, my moin-moin will have bits of all the stock and sauces used as such, taste and colour will be enhanced based on inputs) this one was basically a mix of what I had available in my fridge / pantry - the more the merrier and there's no end to what you can add in, as long as it suits your taste buds. I used 3 cups of beans (mixed 2 cups white, 1 cup brown); 2 medium onions, 2 scotch bonnet peppers (Naija rodo pepper), 1 chicken stock cube, 1 piece knorr, 1 onga classic, some maggi sarap (Malaysian maggi brand seasoning), curry, thyme, 1 can coconut milk, meat stock, portion from home made stew (tastier substitute for red bell peppers), 200-300ml sunflower oil, table spoon blended crayfish, corned beef, prawns, boiled eggs, water and salt.

1. sorry I realised I needed to take pictures after I had blended - but just soak your beans in water for about 20 mins or until skin starts coming off; wash off skin and blend with onions and scotch bonnet peppers.

2. pour in a large bowl and add meat stock, stew, coconut milk, all the spices and remember to melt your cubes (just put them in a cup with a table spoon water - in the microwave for some seconds. that way you won't have cube seeds in the finished product)

3. now top up water just to give it a softer texture so when cooked, its not too hard; add your oil and salt and give it a taste to check you like the balance, if you need anything more you can add now and then pour in your chopped corned beef.

4. scoop into foil dishes or cellophane bags or flat leaves - add your prawns and sliced eggs and bake for 1:15 hour in 180 degrees fan heat (or if using cellophane bags or leaves - cook on medium heat for 1 hour)finished!!!