MOIN MOIN (POWDERED BEANS)

 

This is one I have been trying to get right for a while! I have flash backs of a burnt attempt at Uni; the house smelled burnt for days. Oh in case you were wondering we still ate it anyway….. we are not wasteful over here!

I have successfully made moin-moin with beans before but the whole soaking, peeling and blending process was such a faff I didn’t bother making it again. Then I discovered powdered beans and thought all my prayers had been answered, apparently not. Cue a slew of failed moin moin attempts including an odd one that leaked water when I pressed it and would not set up matter how long I cooked it. (I cooked it for almost 2 hours, yes I knew it was a no go after one hour. Can’t tell you why I kept going, also can't tell you why I was poking my moin moin).

Eventually with my sister’s help and guidance via Facetime from Canada (yay for technology) I got it right! I have made this multiple times since then and its success every time :-). I'm so excited to share this with you so let's go to the recipe! 

 

Moin-Moin (powdered beans) – makes 10

 

Ingredients

2 large eggs

2 bell peppers

4-5 white onions

1-2 scotch bonnet peppers

½ (125ml) cup of water

2 tbsp tomato puree

½ cup of oil

200g (1.5 cups) bean flour

1 tsp aromat

1 tsp salt

4 cubes knorr chicken

Additions of your choice – boiled eggs, mackerel, corned beef, chicken etc.

 

Method

Put the bell peppers, onions, scotch bonnet, water, puree and oil into a blender and puree until smooth.

 

Add in the bean flour and the eggs, and blend until smooth. Add the seasonings and blend to combine. Pour into a bowl and mix with a hand mixer or stand mixer for abt. 1 min to aerate. Alternatively you can mix by hand with a whisk or wooden spoon for about 10 minutes. 

 

Place 2/3 cup of the batter into each ramekin, foil dish, leaf, tray whatever receptacle you are using, sprinkle in the additions and seal your moin-moin. Place the moin-moin in a large pot and add enough water to come halfway up the side of the bottom layer of moin-moin.

 

Bring the water to a boil and then reduce to a simmer. Cover with a lid and steam for 40 mins – if your lid is not tight fitting add a layer of tin foil before putting the lid on. Check your moin-moin periodically to ensure that there is still enough water.

 

Enjoy!

Spicy Honey Chicken Wings

Spicy Honey Chicken Wings

Chicken wings are one of my favourite easy go to dinners. They don’t take long to cook, you don’t have to marinate them (but you could if you wanted to) and they are incredibly versatile; what’s not to love? I’m sharing with you today one of my fav ways to have wings, the spicy honey wings. This is so easy I can barely call it a recipe but I still will because what else will we call it? Let’s get into the recipe (keep up, we already agreed to call it a recipe)! 

Chicken Wings

600g chicken wings, cleaned

½ tsp each – salt, black pepper, onion granules, smoked paprika, ground ginger

¼ tsp garlic granules

2 tbsp. honey

3 tbsp. your fav hot sauce (I used Sriracha extra spicy)

 

Method

Season the chicken wings with the salt, black pepper, paprika, onion granules, ginger and garlic. You can cook them straight away or cover and refrigerate for 30 mins to 4 hours.

Preheat your air fryer to 190C. One heated, add in the chicken and fry for 25 mins shaking the basket after every 10 – 15 mins. Increase the heat to 200C and fry for a further 6 mins to crisp up the skin. Alternatively you can bake in a 200 C oven (400F) for 40 mins.

To confirm your chicken is cooked through, pierce the thickest part of the meat with a skewer, any juices that come out should be clear. If pink, it’s not fully cooked; put it back for a further 1-2  mins and check again. , if no juices it is overcooked; it will be a bit dry but hey, at least you won’t get salmonella (every cloud right?)

While the chicken is cooking mix the hot sauce and the honey together in a large bowl; Add in the cooked chicken and toss through. Tear into them animal style or delicately with a crisp side salad J