Moyin moyin

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 14
Servings 6
Time 15

Ingredients

  • 500
    g
    dry beans or 1 x 410g can beans (white or brown)
  • 30
    ml
    palm oil
  • 1
    large onion, chopped
  • 300
    g
    can corned beef
  • 10
    small red peppers
  • 15
    ml
    chilli pepper
  • 5
    ml
    dry thyme
  • 5
    ml
    turmeric
  • 15
    ml
    instant stock
  • 2
    eggs (optional)
  • 50
    ml
    warm water to mix
  • 5
    ml
    salt to taste
  • 5
    ml
    black pepper to taste
  • 1
    bunch
    moyin moyin leaves for wrapping
 

Method

20
 
1. If using dry beans, boil until soft. Drain and soak in cold water, then crush with the palms of your hands to remove skins. If using canned beans, drain and break beans into small pieces. Soak for 5 minutes, wash thoroughly and remove skins.
2. Mix ground beans with remaining ingredients (except leaves) and season to taste. Place bean mixture in a liquidiser and blend until smooth. Add warm water, a little at a time, until mixture coats the back of a wooden spoon.
3. Clean leaves and form into a cone shape. Spoon mixture into leaves and wrap into parcels.
4. In a large saucepan, arrange a false base using stems from the leaves. Cover the base with water and a few more leaves to prevent the parcels from becoming saturated in the water. Bring the water to the boil.
5. Arrange parcels carefully in the pot. Cover with more leaves and close lid of pot to prevent heat escaping.
6. Steam for 1 hour, or until cooked. The parcels of beans should be firm to the touch after being exposed to the air for a minute or two.
7. To serve, unwrap the leaves as quickly as possible and arrange on a serving platter. Serve hot or cold.
 

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