Wednesday, July 16, 2008

Moyin-Moyin

Ingredient

Handy measure

Cowpea

2 cups

Onion

1 big size

Fresh red pepper

5 medium size/ to taste

Tatase

2 medium size

Palm/vegetable oil

4 dessert spoon

Chunky ingredients

( e. g. fish, corn beef, boiled egg, fresh crayfish, chopped liver, chopped ham e.t.c.)

As desired

Salt

to taste


  • Hulled the cowpea
  • Add onion, red pepper and tatase
  • Make the mixture into paste
  • Warm the oil and stir in
  • Add hot water slowly till mixture coats the back of the spoon
  • Fold in one or more of the chunky ingredients
  • Wrap in leaves, cooking cellophanes or put in small baking tins about ¾ full
  • Cook in steamer for about 55mins.
N.B. All chunky ingredient must be cooked and flaked or chopped into small chunks before added

It can be served with ogi, eko, rice, soaked gaari and salad

Tuesday, July 1, 2008

Cowpea Stew - Gbegiri

Ingredients

Handy Measure

Cowpea

2 cups

Dry ground pepper (red)

1 tsp

Ground onion

1 small

Dry crayfish

1 tsp

Salt

To taste

Water

⅔ of a liter


  • Hulled the cowpea as earlier explained.
  • Add potash and bring to boil in water.
  • Turn the heat down and cook till very soft.
  • Sieve or mash the beans with spoon or cooking broom (ijabe).
  • Add pepper, onion, dry crayfish and salt and cook for 20 minutes.
  • Stir frequently to prevent scorching.

It is best eaten with amala, tuwo and eko


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