MoinMoin Recipe for moin moin Beanstream Food of Igbo Family Life & African Ingredients Cookery Books recipes

The Main Ingredient in Moin Moin Beanstream dish:

1 Cup of White beans

1/4 Cup of palm oil or groundnut oil

1 medium size onion

1 teaspoon of slat

Several large, fresh peppers

1/8 teaspoon of ground ginger

1 tablespoon of pounded crayfish

Moin moin is a traditional steamed bean dish. In some places it is called mai mai (or mayi mayi and in others ole. People often eat it with agidi. This is the way to make it.

First you take a cupful of beans, soak them for ten minutes and remove their skins. Then you leave them to soak again for about half an hour.

Next you get ready the things you will cook the moin moin in. You put some water in a pot or pan to boil and get some leaves to wrap the moin moin in or grease a tin to put it in.

Then you take a medium size onion and a few large, fresh peppers. Grind half of the onion and half the peppers and chop the rest into tiny pieces.

After that you drain the water from the beans, wash them and either pound or grind them into a smooth paste. You put the paste into a bowl or mortar and add the onion and pepper.

Add a little salt, a little ground ginger and about 1/4 of a cup of palm oil or groundnut oil. Then you stir the mixture well and add some pounded crayfish and mix again.

When the mixture has a thick, pouring consistency, either wrap it in leaves or pour it into the greased tins. Then place the leaves or tins in the pot or pan to steam. After about 40 minutes, the moin moin will be cooked.

African Ingredients Cookery Books for Igbo Food Cooking Recipes:

Cookery is the activity of cooking food. A cookery book tells you how to cook food. It contains recipes.

A recipe tells you how to prepare a particular dish, that is, a particular type of food (e.g. chicken) prepared in one particular way (e.g. with egusi - melon seeds).

Moin moin is a snack, that is, it provides a light meal, not a main meal. The reading passage above is a recipe for moin moin.

A recipe begins with a list of ingredients, that is, all the food needed to make the dish. Ingredients like salt, pepper and ginger are mainly for giving food its flavour.

They can be called seasoning. Dishes which you can eat with sugar (e.g. akamu, a thin porridge or gruel or custard) are sweet.

Dishes with meat, fish, salt etc. are savoury dishes. Utensils are the tools needed for cooking (e.g. spoons, bowls, whisks, pots, etc.).

There are many ways of preparing ingredients:

• You can chop them finely (i.e. into very small pieces);



• You can pound beans, corn, etc., in a mortar;



• You can grind things between two stones;



• You can grate things (rub them against a sharp surface which tears little pieces oft);



• You can mince meat (chop it finely in a mincing machine);



• You can make ingredients into flour (dry) or a paste (a little wet, but not runny).

• Food can be boiled (in water);



• It can be fried (on a flat pan with a little oil);



• It can be deep fried (as with akara, with a lot of oil);



• It can be steamed (cooked by the steam, without being in contact with the water);



• It can be baked (in the oven, using little or no oil or liquid);



• It can be roasted (in the oven);



• It can be grilled. (placed close to something very hot such as a fire()( a grill on a cooker).

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