This fluffy and delicious meal is made from blended beans with pepper and onions; it gives you the freedom to add fillings of your choice such as egg, fish, corned beef. It is enjoyed with rice, bread, pap and garri. You should try it!
- Prep Time Minutes
- 3 - 4 cups of beans - depending on how many people you are feeding
- 3 pieces of ata rodo - scotch bonnet/habanero pepper
- 2 cooking spoons of palm oil
- 1 1/2 cooking spoons of vegetable oil
- 1 piece of tatase - red bell pepper
- 1/2 of a Red onion
- 1 piece of mackerel
- 1 cup of crayfish
- 1 cup of Eja Sawa
- 1 cup of smoked prawns
- 2 -3 hard-boiled eggs
- Knorr chicken cubes
- Peel the beans. To peel beans, you let it soak in tap water for 15 minutes and you rub the bean seeds between your palms to loosen the skin off the beans. Rinse the skin off the beans
- Whilst you are peeling the beans, boil the eggs. Also cut the mackerel into pieces, rinse the smoked prawns and Eja Sawa. Boil all three together and season with 1 Knorr cube, chopped onions and salt.
- Blend the beans with the ata rodo, tatase, onion and crayfish till you achieve a smooth paste.
- As mentioned above, split the paste into two, add palm oil in one, sunflower oil in the other and stirred till the oil properly combines.
- For the fish, break it apart with your fingers and add it to the paste. Do the same with the Eja Sawa and smoked prawns. Once these three are in, add fish stock and ensure to stir gently, so you don't break apart the fish. Add the eggs.
- Now wrap the bean paste in local Moin-moin/banana leaves or pour in baking tin and steam for about 40 minutes.
- You can garnish with lettuce and prawn for that extra touch.