Recipe

African Moi-moi Recipe

	Mbeards2 / All my dishes 10 months, 3 weeks ago We hosted some visitors from Nigeria at a church potluck. I wanted to try to give them a little taste of home and found this recipe in a cookbook titled, "A Taste of Africa" by Dorinda Hafner. Prep:15m Cook:100m Servings:4	Mbeards2
	african easy cheap blackeyed peas

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jimrug1

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Ingredients

250 g (1/2 pound) black-eyed peas (I found that comes to 1 1/2 cups)

500 mL (3/4 pint) cold water

1 medium onion, brown or white, finely chopped

30 mL (2 tablespoons) vegetable oil

30 g ( 2 tablespoons) tomato paste

1 egg

salt and pepper to taste

Parsley or fresh vegetables to garnish

Directions

Soak the blak-eyed peas in water over night. Rinse and place in a sauce pan with the cold water and pinch of salt. Boil until the peas are nearly tender. Check regularly to ensure that the pan does not boil dry. Drain all of the water and cool the peas for about 20 minutes.

Place the boiled peas, onion, oil, tomato paste, egg and salt to taste in a blender or food processor. Blend until thick and semi-smooth.

Pour into a greased steamer or microwave dish and cook until firm to touch and coming away from the sides of the dish. If using a steamer, place over hot water for 25-30 minutes. Insert a skewer to check if the middle is cooked; if not, cook a litter longer. If you prefer to use a microwave use a medium setting for 10-20 minutes.

Remove from the heat and coold for 15-20 minutes. Place a plate over the top and tip the pate' onto the plate.

Serve, garnished with fresh lettuce, muchrroms, tomatoes and parsley or other ingredients of your choice.

NOTES-The books states that there "are many variations of this savoury pate', which uses Africa's stable foods, beans, this time of the black-eyed variety. It is not only delicious but has a wonderful contrasting texture of courseness and smoothness.... it makes a perfect light lunch or appetiser before dinner."

NOTES 2-If you don't have time to cook up the black-eyed peas from scratch, I've used canned peas. You'll need about 2 cups of drained, canned peas. Then follow the recipe from the point where you blend everything in a food processor.

NOTES 3-I have baked this is a conventional oven. To do so, preheat to 350F, bake for 20-30 minutes or until it sets up. Allow to cool before trying to remove it from the dish.

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Comments

jimrug1 10 months, 2 weeks ago said:
Very interesting. This is quite unique.. Thanks for posting and giving us some info.

I am curious about the taste and texture. How do you eat it? Fingers, flatbread crackers? What is the texture when its done? Sorry for all the questions....;-)~ Jim

mbeards2 10 months, 2 weeks ago said:
When I made Moi-moi, it had a smooth texture. The onions and black-eyed peas blended up quite well. The tomato paste gives it a terra-cotta color. The egg helps it hold together once it's cooked.

I have also baked it in a conventional oven until it set up. (I'll update the recipe to reflect that tidbit.)

As for eating it, all of the above. You can use celery stalks or lettuce (I like Romaine) to scoop it up. I also like whole-grain crackers and pita wedges. I imagine that Western eating implements are rare in remote parts of Africa. So fingers would be acceptable too. :-)

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