This recipe highlights one of the beautiful benefits of owning a Miele steam oven while showcasing one of the most versitle Nigerian dishes.
Appliance: Miele Steam Oven
Soak the Beans for 1 hour.
Pour the Beans in the food processor or blender and pulse for 3-4 seconds per time and repeat this for 3 to 4 times - Remember, we are peeling the beans and not blending it.
Pour the beans back into a large Bowl and add enough Water to fully cover the Beans. Rub the beans together until the skin separates from the beans (the skin should float to the top). Then quickly separate the skin from the Beans by pouring the skin through a sieve.
Once that is done, pour the peeled Beans (the skinless Beans) inside a Blender, together with the Red Pepper, atarodo/scotch bonnet and Onion - Blend to the smoothest consistency.
Combine the blended mixture with the remaining ingredients, excluding the boiled eggs and mackerel.
Wrap the batter in the leaves or pour in small ramekins, then add the egg and fish as you go.
Place the moi moi on the perforated tray and steam cook for about 45 minutes at 100 degrees.
Remove from heat and serve.
11/2 Cups dry beans, black eyed peas or brown beans
4 Red Bell pepper/Tatashe Medium size
4 Atarodo/Scotch Bonnet
2 Medium Onions
2 Tablespoons Crayfish
1/4 Cup Vegetable Oil
2 Bullion Cubes
3 Hard boiled Eggs
1 Mackerel, cooked & minced
Salt to taste