I am continuing on with the unpeeled beans trend today, this time we are using it to prepare traditional Akara. The moimoi version was extremely successful and those who have tried it have sworn off peeling beans again.
Notice I said traditional,yes, good old deep fried akara. If you prefer not to deep fry the recipe, try our Panfried Akara method #Pankara, it works with unpeeled beans as well.
- Cover beans with generous amount of water and leave to soak overnight.
- Rinse soaked beans. In a blender, combine the beans with 1/3 cup water, Puree to a smooth paste
- Pour the pureed beans into a bowl. add in the salt,chopped pepper and onions. Mix with a rolling pin or electric mixer for 5-10 minutes (this is to incorporate air into the batter and make the resulting akara fluffy).
- Set a deep pan on medium heat, add in some oil.
- Once the oil is hot, scoop 1/2 cooking spoon of batter into oil – you do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle). Fry on each side until golden brown
- lift out the akara balls with a slotted spoon and drain on kitchen paper. Repeat the process until everything is fried
- Serve with bread, garri, ogi(pap) or fried yam. Enjoy!!
- The shape of the akara is affected by two factors: thickness of the pureed beans and your method of frying. Shallow frying or watery batter will result in flat akara.
- Palm oil is added to get the more traditional golden color, you can choose to use only vegetable oil
- Black eyed beans may be used if brown beans is not available. There will be some black eye present but the effect is negligible.
Truth be told, the first time I tried moimoi with unpeeled beans I was still in primary school, my aunty had visited us and made some. I will say it was extremely obvious the beans wasn’t peeled as the texture of the moimoi was very coarse, however the resulting moimoi was extremely more filling than usual
Fast forward to two years ago when I made some moi moi using quinoa , I toyed with the idea of perfecting my aunty’s recipe but I did not. In 2014, I finally did try it but I wasn’t very thrilled with the end result. I made a critical mistake, I used black eyed beans which left dark spots in the moi moi. Although extremely delicious and very filling, I knew I could do better.
2014 attempt using Black eyed beans
This attempt was perfect. I took lessons from my aunty’s creation and leveraged my mistake from last year. I promise you, no one will know you did not peel the skin off the beans. You will also find this moimoi to be extremely filling, this is because we didn’t get rid of the fiber by taking off the skin.
- Red beans (oloyin or drum) – 2 cups
- Medium onion – 1/2
- Red bell pepper (Tatashe) – 1 (chopped)
- Scotch bonnet pepper (ata Rodo) – 1
- Eggs – 4 (boil, peel & slice 2)
- Ground crayfish – 1 Tablespoon
- Palm oil- 2-3 Tablespoons
- Bouillon cube (Maggi) – 1-2 cubes
- Salt (to taste)
Other : Aluminum loaf or muffin pan for steaming, aluminum foil
- Covere beans with generous amount of water and leave to soak overnight
- Combine beans, peppers, onion and and 1.5 cups water in a blender, blend to a smooth
batter. Leave batter to rest for about 5 minutes and blend again
- Pour batter into a large bowl, crack in raw eggs. Set aside
- Dissolve salt, palm oil, crayfish and maggi in 2 tablespoons of boiling water, set aside to cool. once cooled, add to batter
- With a turning pin (omo orogun) or electric mixer- Mix the batter thoroughly (this is to incorporate air into the batter and fluff the resulting moi moi). mix for about 5 -10 minutes . Taste and adjust for seasoning
- Add 4 cups water to a large pot, set on high heat and bring to a boil
- Oil the pan (cupcake pan in this case). portion moi moi batter into pan and top with slices of boiled eggs . Cover the loaf pan tightly with some aluminum foil
- Place the batter filled loaf pan in the pot of water ( it shouldn’t be covered in water), place a tight lid over the pot and reduce the heat to medium. Steam for 45-60 minutes (alternatively, steam for 45 minutes in an electric steamer)
Enjoy moi moi with a side of garri, pap, custard or bread
- Make use of Red beans, Black eyed beans will leave black spots in the moi moi
- It is important that you rest the batter after the first blend, this enables the beans to absorb more water and fluff up during cooking
- I highly recommend that you soak the beans overnight
- feel free to play up the profile of the moi moi by adding in other spices. Ginger, thyme and chipotle pepper all work great in moi moi
- When steaming in a pot, the wider the better. you never want the steaming utensil covered in water. If the water starts to dry up during steaming, simply add in more water
- You can choose to wrap the moi moi in leaves (Ewe Eran) or banana leaves if you have some
Yam and Egg Casserole
Here is a great idea for your next brunch, a fancy looking yam dish that is sure to please your guests. It’s a new twist on a beloved classic recipe, yam and eggs. This is somewhat similar to the to-go breakfast Yam cup recipe we created a while back but it’s in a class of its own. Think omelet with a well seasoned yam shell.Do take pictures and share with us when you try the recipe.
- 1/2 Medium Yam Tuber (700g) – Peeled and washed
- 1/4 cup Vegetable oil
- 7 Large eggs
- Salt, pepper and other seasonings to taste
- Handful chopped onion
- 1/2 Cup chopped Mushrooms
- 2-3 Cooked Sausage – Sliced
- 1/4 – 1/2 cup Shredded Cheese (optional)
- Handful Chopped tomato and green onions – to garnish
- Preheat oven to 350F
- Using a hand held grater or food processor. Grate the raw yam. squeeze out as much moisture as possible from the yams and season with some salt and pepper
- Place a large non stick pan on medium heat. heat the vegetable oil. Add in seasoned yam, spread out and pack down with a spoon. cook until a crust forms underneath (3-5 minutes)
- In a large bowl, whisk together eggs,onion, mushroom, seasoning and half of the shredded cheese
- Pour egg mixture over yam to coat evenly. Top with sausage and leftover cheese. Cover loosely with aluminum foil and place in heated oven for 25-30 minutes. It’s cooked through when a toothpick insert comes out clean. Remove from oven
- Garnish with tomatoes and green onions to serve
- If you do not have an oven, you can make this recipe on stove top. Cover the pan loosely and cook on low heat for 25-30 minutes or until the egg is set.
- Yam may be substituted with sweet potatoes or Irish potatoes
- Bacon may be added into the recipe if you like
- Sausage may be substituted with Corned Beef
Sweet Potato Version with Peppers
Hello 9jafoodie Nation, I hope the year has been kind to everyone. 2014 was great year for the 9jafoodie brand and we are forever thankful for your continuous support. 2015 is poised to be a greater year and we cannot wait to share everything we have been working on with you guy.
Here is a great simple that require minimal cooking effort. ditch your regular red stew for this, I promise you it’s well worth it. Serve it with some white rice and enjoy.
- 8- pieces Chicken – Leg and Thigh (Cut into chunks)
- 3 – cubes maggi
- Salt – to taste
- 4 – Tablespoons Cooking oil
- 3 – cups cubed Sweet Potatoes or Yamsv
- 2 – (400ml) Cans Coconut cream (milk)
- 2-3 cups Vegetables of choice
- 1 – Tablespoon curry powder
- 1 – Teaspoon Turmeric powder
- 1 – Scotch Bonnet pepper (Atarodo) – Minced
- Season the cut chicken with salt and 1 cube maggi – Set aside
- Heat a large skillet over high heat. Add in the oil. Add in the seasoned chicken and sear on all sides until brown.
- Add in all left over ingredients with the chicken. Stir to combine
- Simmer on medium heat until chicken is cooked through and yam is tender. Adjust with water for thickness
Serve with rice
Healthy Nigerian Recipe – Chicken Suya Veggie Bowl
Who doesn’t love some suya? Here is a way to enjoy suya as a complete meal instead of a snack. I have upped the vegetable content to make it a full fresh meal. This is a quick recipe that doesn’t take much time to prepare. Try it for lunch or supper, on it’s own, in a flour wrap or as lettuce wrap.
- Boneless skinless chicken thighs -4 pieces
- Salt- to taste
- Cracked black or Cameroon pepper – To taste
- Maggi – 1 cube
- Suya spice mix – 1 heaped teaspoon
- Oil – 2 Tablespoons
- Peppers, carrot and onions 2-3 cups Sliced
- Season the sliced vegetables with salt and pepper. Set aside
- Season chicken with maggi, pepper and salt. Combine. Set aside
- Place a large skillet or griddle on high heat, add in the chicken as soon as the oil is hot. Cook on each side for 3-4 minutes . Remove Chicken and set aside to cool. Slice
- Combine sliced chicken with suya spice. Toss to coat thoroughly.
- Combine chicken and seasoned vegetables
Serve and enjoy as Lunch or Supper
- I added in some chicken Gizzard into the photographed meal. Gizzard was boiled with salt and pepper until tender and grilled along with the chicken
- You may substitute beef if you prefer. About .3kg Top Sirloin will do. Season as stated and cook to desired doneness
- Here is our recipe on homemade Suya Spice
- If you will prefer to serve this with rice, try our Chicken Suya Sauce instead