Moi is a delectable steamed puréed bean dish normally tracked down in West African cooking. It is additionally alluded to as bean cake or bean pudding. Making moi with beans flour makes your life more straightforward since you get to skirt the bean skin evacuation stage in the moi making processes. You will in any case have to utilize the blender to add different fixings expected to make this flavorful side dish.
I appreciate making moi with beans flour since it is sans bother, just dump the beans flour and different fixings into the blender, mix till smooth, then, at that point, you add more fixings in a bowl blend, then steam on the burner or prepare in the stove. This mouth watering goodness will please your tastebuds and the best part is it's soo simple to make.
Fixings
1 cup Bean flour
4 huge Eggs 3 hard bubbled, 1 crude
2 medium Red ringer
1 could fish at any point fish or 4 tablespoon ground crawfish
1 habanero pepper more assuming that you need it more sizzling
2 cups water
1 tablespoon bouillon powder taste and change agreeing prior to cooking
1 little onion
¼ cup cooking oil
Guidelines
Put everything in a blender (with the exception of the bubbled eggs) and mix until very much consolidated.
Fill 4 lubed 8oz ramekins or any holder you pick.
Top with cut bubbled eggs. cover with foil
Steam in a pot with water around 2 inches high.
(Note: The water is to steam so make are the holders don't get lowered in water. Make sure to look at assuming the water is drying while at the same time cooking so you can top up.)
Cook till the moi sets and turns out to be firm. Takes around 35 - 40 mins. Check it by putting a blade in it ought to tell the truth yet not really as it would for a cake
Switch off heat. Permit to cool a little and set further.
Present with corn pudding or with any rice dish you pick
This is really interesting i feel like eating it, so attractive in short is my favourite meal