“Rice is good. Rice is life. If you want to get a life, just eat rice!” How is that for rhymes? I saw that quote somewhere and thought it was funny. Anywhoo, on this 2nd day of the valentine month, I bring to you familiar dishes on a nigerian menu. Showing your significant other you love them is cooking them things that bring them joy. I don’t know about you all but Jollof Rice brings me joy and so does Moin Moin. I decided to add a little flavour to my Moin Moin this time. I made several batches with different seafoods but would just be displaying the shrimp moin moin. I hope you enjoy making and serving the red shades of Jollof rice, moin moin and stewed beef to your loved one/ones. Enjoy XoXo
Category Archives: Beans Recipes
This salad is very quick and easy to make! Perfect for when you need something with protein!
1 large cucumber
1 can of black-eyed peas (19 ounce)
1 medium sized red bell pepper
Half bulb of red onion
3 tablespoons virgin olive oil
2 tablespoons of lemon juice
½ teaspoon of basil
A pinch of dry garlic
A pinch of terragon
A pinch of thyme
A pinch of sugar
Dressing: whisk all dressing ingredients in a large bowl until smooth
Rinse Black-eyed peas
Dice cucumber and red bell pepper
Slice red onion
In the same bowl with the dressing, add in cucumber, black-eyed peas, bell pepper and onion. Stir gently to coat.
*You can have this as a starter or with your main meal. Serve at room temperature or chilled.
When some people think of beans, they assume there are only few ways you can make it. Gbegiri is soup made from beans and it is easy to make and very tasty. This is a traditional Nigerian recipe that is specific to the Yoruba People. Many Nigerian Soups have their variations. Gbegiri is on of those dishes. You can add or subtract from it to fit your taste buds. Some like it really spicy and some like it mild. Gbegiri is a Yoruba word which means ‘beans’. Vegetarians can have their version of this dish by skipping on the meat, chicken etc but still getting the protein requirement from this meal. Enjoy the Afrolems version of the Gbegiri Recipe.
1/2 cup of beans
Stock (Dry) Fish
Blended pepper and Tomato
Soak the beans in some hot water; this makes it easier for the back of the beans to come off
Wash the beans until it is completely clean.
Put it in a pan and allow to boil for an hour and 30 minutes or until it is completely soft and mushy.
In another pot, boil your meat and add the necessary seasoning.
Using a sieve, extract the liquified beans. Use a spoon as this is easier, and it will help remove all the water completely.
Transfer the extraction into a clean pot and add the red oil, a little blended pepper, and dry pepper.
Allow to boil for 3-5 minutes, then add the meat stock.
Season to taste
Add the dry fish( ensure you soak the dry fish in some hot salted water before using it) and the cray fish.
Allow to boil on low heat for 10 minutes.
You can serve with ewedu (jute leaves) and pounded yam or amala.
2 Cups Black Eyed Peas- Beans
1/2 Bulb of Onion
1 Fresh pepper
1 Table spoon Ground Crayfish – Optional
3 Cubes of Maggi cube
2 teaspoons of salt
1 teaspoon of dry pepper
2 cooking spoons of palm oil
5 Cups of water
*Wash the beans (Black eyed peas) for a minute
*Pour 3 cups of water into the pot and Boil the beans
*Boil for 15 minutes and add 1 cup of water
*If the beans is not soft add the last cup of water
*When the beans has started to make a slight paste, and there is still water(but not covering the beans), add your chopped or blended onions
*Add your blended tomato and pepper and stir in.
*Add your salt, dry pepper and 2 cubes of maggi
*Allow to stew for an extra five minutes
*Add your blended crayfish powder and stir in. Taste your beans and if it still tastes a little too bland for you, add the extra maggi cube. (As we all have different taste buds and if you are hypertensive, you do not want to much salt in your meals)
*Allow to simmer for about 3 minutes and add your palmoil.
*For an extra 2 minutes, allow the palm oil simmer and serve with Fried Plantain, Boiled Plantain, Yam, Rice, Bread, Garri (Cassava flakes) or stand alone.
- Wash and Soak the beans in a large container for 4 hours or overnight
- Grease the empty cans or foil if that is what you choose to use
- If using empty cans, make sure their interior is clean, and lightly greased.
- If using foil
- Tear off about 1 foot of the foil.
- Fold the foil in half.
- One of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture.
- When you are done, the foil will look like rectangles with only one edge open.
- Rub the beans between your hands to peel the skin off as though you are scrubbing it. Keep doing this until you have most of the skin off the beans.
- Grind the beans into a smooth, finely-ground, mostly-liquid paste.
- Add blended tomatoes, pepper, palm oil ,salt and Maggi. If you have the extra items you can add this now example ;boiled eggs and shrimp .
- Place into either the foil or the cans.
- If using cans, simply pour some of the batter into the cans, making sure you leave enough room for the cooking moin moin to rise.
- If using foil, pour some of the batter into the foil, and then close up the last edge of the foil (once again, by rolling it securely).
- Place some water in a large pot.
- Place the cans or the foil into them.
- Boil the moin moin until solid on low heat so the steam cooks it properly. This usually takes 1 hour 30 minutes
- Remove them from the cans or the foil before serving.