IMG_2299 The moin-moin was what I cooked as one of my anniversary meals, if you missed that post click here…Do you know you don’t have to peel the beans till it is white as snow to get a perfect moin-moin? Inshort you can decide not to peel the beans at all. Ingredient IMG_0438
  • Beans, soaked and watched to the best of my capability
  • Pepper
  • Onion
  • Corned beef
  • Groundnut oil
  • Salt
  • Maggi
  • Crayfish( optional) did not use it for this particular moin-moin
  • Tomatoes(Optional)
Procedure
  • If you are using blender, you can soak your beans for one day but change the water before you go to bed and even keep the beans in the fridge.
  • Blend your pepper,onion and beans together( some people add tomatoes but I don’t all the time)
Egg procedure/ The twist
This was the twist in the whole moin moin making, normally, I heard people break eggs into moin moin and I can remember when i heard it, the way I salivated and started doing it  in my moin-moin  but this time, I took it up a notch by frying the eggs…omg!!!! the way it turned out and the taste was amazing!!!!!!!
  • Break your eggs
  • Whisk it, add your corned beef  into the whisked egg , beat and stir it some more
  • Add pinch of salt because corned beef is salty already
  • Add little maggi
  • Add some groundnut oil…(I used canola) into the  sauce pan
  • When the oil is hot enough, not too hot though, then add the eggs
  • Leave to fry for five seconds then start stirring until you get it scrambled, then leave to cool
  • Meanwhile your beans is in a bowl
  • Add a bit of warm water, it shouldn’t be too light or too thick
  • Add the egg sauce
  • Taste for salt and maggi then you can add more if what you used for the egg corned beef sauce is not enough
  • Stir until you get a smooth consistency
  • Pack into small bowls, foil, nylon bags or leaf
  • Put water on fire, fill to less  than half of the pot especial when using bowls that is, it should not go over the bowl.
  • Did you notice I did not add groundnut oil to the beans, that is because the oil i used in the egg sauce was enough for the moin-moin
It is important to know that when it comes to moin-moin, it is not the amount of water we in the pot that cooks it, it is the steam from the pots so shot the pot with a tight lid and check constantly so the water won’t dry up and moin moin get burnt…Enjoy 🙂
 
bride2mom