Moi-Moi Recipe With Corned Beef

Moi-Moi is just one of those meals i am most likely to avoid cooking because of the process involved, especially when using fresh beans and i get to clean and remove the peal (chaff) by hand before making moi-moi.

Getting a pack of ground bean flour is much more easier, and have a method of preparation which eventually turns out to be the best.
In this episode we will be treating the moi-moi recipe using ground bean flour, while moi-moi recipe with fresh beans will be coming up later. Cheers!

Servings; 2-3

Ingredients:

• 3 cups of ground bean flour (1 cup = 250ml)
• 2 large fresh tomatoes
• 1 large bulb of onion
• 1 tin of corned beef
• 1 tsp. of salt
• 1/2 tsp. of pepper
• 2 stock cubes (maggi)
• 1/2 cup of ground crayfish (optional)
• 500ml of vegetable oil (or as desired)
• cooking spray
• foil paper

Procedure:

• Mix the beans flour with warm water and stir into a thick paste and set aside for 30mins leaving it uncovered 
• Blend tomatoes and onions, preferably very smooth for some added texture
• Pour the blend into the beans paste and stir in more water till you have a flowing consistency you prefer (but not too watery).
• Add the salt, pepper, crayfish and stock cubes and stir
• Remove your corned beef from the tin and cut into small pieces
• Cut your foil paper into how many pieces you'll need and fold the three edges tight, at least two times over
• Spray the inside of each foil, pour in 2 ladles of the beans mixture or how you prefer, add some pieces of corned beef and fold the foil properly to close
• Add a little amount of water (about 300ml) to pot and bring to boil
• Layer them one after the other in the pot till finished
• Cover pot and allow to steam for 30-45 minutes, checking it consistently to make sure there's still enough water in the pot and topping up where necessary to avoid burning it
• Remove from foil and serve