The brain can be a funny thing some time. I’ve been craving moi-moi - A Nigerian Steamed Bean Pudding - for over a week now, ever since seeing Black Panther (One of the best movies I’ve ever seen, Shuri is EVERYTHING, I will spare you a page full of raving!).
The movie never made mention of moi-moi, btw. I don’t think it made mention of food at all, now that I think about it... but the MUSIC. The music made me homesick for Winnipeg, by way of Folklorama, where my husband and I love the African pavilions in particular. (and the Greek pavilion... and the First Nations pavilion... and the Ukrainian pavilion.. well, basically everything!)
Being immersed in that music for a couple hours brought me back to the first time I had moi-moi, at the Africa Pavilion. We always try a bit of everything when we go to Folklorama, and I think we paid $1 for a serving of moi-moi. We had no idea what to expect, and we were presented with a pretty little mound that looked like a pink panna cotta. It was warm - which surprised us - and had a texture sort of like mousse, but more solid.
I was instantly in love, and broke my “don’t order more than one of the same thing at Folklorama!” rule... a few times. Whoops. Whatever, it’s healthy - moi-moi is MINE-MINE!
Anyway, yes... Black Panther -> joyous African music -> Boom, week long craving activated.*
Moi-Moi (or moin-moin) is a Nigerian steamed bean pudding. It can be vegetarian or not, it can be served straight up, or with any number of items baked into it - hard boiled eggs, corned beef, etc. It can be served warm or cold, and is just a really great, healthy dish.
I’m very much “the way I first have it is the RIGHT way” when it comes to things (even when I know otherwise - again, the brain is a funny thing!), so I make it based on the first way I had it - vegetarian, no “extras” baked in, served warm.
I’ve tweaked my recipe a few times, and I think I’ve got it almost accurate to the source material, save for one small thing - texture. I don’t get mine QUITE as smooth as they do, because I kind of mail it in when it comes to peeling the beans. Theirs was silky smooth, mine is just slightly short of that. Still has an amazing texture, and the flavour is amazing.
You know, I hate the term “greater than the sum of its parts”, but this is one instance where that phrase really applies. This is such a simple dish, with pretty basic ingredients... I have no idea how it ends up so flavourful and amazing. It doesn’t sound like much, on paper!
I like to eat this straight out of the oven, or sliced and reheated. Serve it with rice or a salad for a meal, or just munch on it alone as a high protein snack.
* It’s not the only time we’ve had powerful Folkloama cravings brought on by music. The song “Hot” (by Middle Phinger) on the “Beatclub - A Celebration of Canadian Dance Music” CD reminds us of the music Afro-Caribbean pavilion dancers use for the limbo dancing, and it always makes us crave Roti.
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.