Oven baked moi moi | alele |beans pudding
Oven Baked Moi Moi with Honey Beans
African beans pudding popularly known moi moi. is a very delicious beans recipe. You can use any beans of your choice but brown beans (honey beans) is the best choice because it peels easily and the taste is out of this world. Black eyed peas is commonly used in making this recipe and I have also seen people use lentil. Moi moi is usually steamed in a pot over a heat source but it can also be baked in the oven. In case you are hosting or cooking for a sizable crowd, baking the moi moi would free your stovetop so that you can simultaneously cook everything thing you have to prepare on time. I will show you how to bake moi moi in cupcake pan and in the oven.
Directions
- Soak beans in room temperature water for about 5 minutes. Then peel beans by rubbing off the skin between your palms. Repeat the process multiple times. Then separate the skin from the beans by rinsing it off. You can do that by adding a lot of water, then disturb the beans with your hand by twirling or moving in a circular motion. the skin will float to the top. Quickly decant the water with the skin, the beans are heavier so they tend to remain at the bottom. Repeat that multiple times and the beans will be separated from the skin.
- Soak peeled beans in water for 6 - 8 hours or overnight. To prevent it from going bad, add a piece of charcoal and let it sit out or refrigerate without or without charcoal.
- Preheat oven to 350 degrees F/180 degrees C before blending the beans. Place a water bath directly below the rack you would place the moi moi on.. The would help create steam and prevent the moi moi from burning or drying up. You can also grease the pan before or after blending the beans
- After 8 hours, the beans will swell and become softer. Blend beans with onion, bell peppers, habanero peppers, 1/2 cup clean non selected crayfish, seasoning cubes and eggs. Add water as needed, enough to move the blade but be careful not to add too much water. Too much water would produce very soft or mushy moi moi. Blend until it forms a smooth puree, then pour into a mixing bowl.
- Add 1/2 cup selected crayfish, salt and oil (you could heat up the oil). Also add water to loosen it if batter is too thick or if you prefer a softer moi moi.The batter should not be too loose or runny. Mix to combine. Taste the batter and adjust seasoning as needed.
- Pour batter into greased pan. Do not fill cups to the brim because moi moi tends to rise when cooked. Bake for 20 - 25 minutes or until done. Insert a toothpick to check, if it comes out clean that means it is done. Enjoy!
Ingredients
- 3 cups brown beans (honey beans)
- 1 cup crayfish (1/2 selected, 1/2 clean but not selected)
- 2 large bell peppers
- 3 habanero peppers
- 1 large onion
- 1/2 cup vegetable oil
- 2 raw eggs
- 2 seasoning cubes
- salt to taste
Pan size: 24-cup cupcake pan
