by BLESSING EKUM
Could you share the recipe for moin moin?
The ingredients are beans, the moin moin leaves, shombo, atarodo, onions, vegetable oil and salt.
You would have to soak the beans overnight or very early in the morning to soften it and make de-skinning easier. The beans has to be softened, if not when it is cooked, the moin moin would come out hard no matter the consistency before wrapping or the length of time cooked. After de-skinning, add the shombo and atarodo, a lot of onions and grind. I use a grinding stone to grind all.
Add some vegetable oil to the mix. You could use palm oil if you want to, but vegetable oil is better if you would not be consuming all of the moin moin in one day, as it tastes fresher. Add some salt and warm water and then wrap in the moin moin leaves. I steam the moin moin and serve with ogi.
You mentioned the use of the local grinding stone in grinding the beans. Why do you resort to that?
If you want to enjoy moin moin, use a grinding stone in grinding the beans. The same goes for akara. I have the industrial mill at home but it is reserved for pepper and others.
Is there any special reason why you use only moin moin leaves in place of aluminum tins and nylons?
It is said that the nylons contain chemicals that are not too good for the health. The leaves, in themselves, are like herbs. Apart from the aroma that is so inviting, their secretions during the cooking are equally good for the health.
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Could you share the recipe for moin moin?
The ingredients are beans, the moin moin leaves, shombo, atarodo, onions, vegetable oil and salt.
You would have to soak the beans overnight or very early in the morning to soften it and make de-skinning easier. The beans has to be softened, if not when it is cooked, the moin moin would come out hard no matter the consistency before wrapping or the length of time cooked. After de-skinning, add the shombo and atarodo, a lot of onions and grind. I use a grinding stone to grind all.
Add some vegetable oil to the mix. You could use palm oil if you want to, but vegetable oil is better if you would not be consuming all of the moin moin in one day, as it tastes fresher. Add some salt and warm water and then wrap in the moin moin leaves. I steam the moin moin and serve with ogi.
You mentioned the use of the local grinding stone in grinding the beans. Why do you resort to that?
If you want to enjoy moin moin, use a grinding stone in grinding the beans. The same goes for akara. I have the industrial mill at home but it is reserved for pepper and others.
Is there any special reason why you use only moin moin leaves in place of aluminum tins and nylons?
It is said that the nylons contain chemicals that are not too good for the health. The leaves, in themselves, are like herbs. Apart from the aroma that is so inviting, their secretions during the cooking are equally good for the health.
MORE