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Recipe for Moin Moin Crepes and Akamu Milkshake
Moin-Moin Crepes (Serves 5)
- 2 eggs
- 1 cup water
- 1 cup bean flour
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 1 teaspoon crayfish
- 1 red bell pepper
- 1 small onion
- 1 teaspoon chili
- 1 Knorr seasoning cube
- Olive oil, for coating the pan
Method
- In a blender combine all of the ingredients and pulse till smooth. Rest the crepe batter till the foam subsides, 10-20 minutes. This will reduce tearing while cooking.
Tip: At this stage the batter will keep for 48 hours uncovered in the fridge.
- Heat a small non-stick pan (Non stick is essential). Lightly grease the pan with olive oil, pour 1/3 cup of batter into the centre of the pan and swirl to spread evenly.
- Cook for 2-3 minutes, and then gently flip. Cook for another 10 seconds and remove to a plate. Lay flat and cool.
Tip: Cool the pan after very crepe, if not the crepe will cook too quickly and not spread evenly.
- Continue until all batter is gone.
Tip: Once cooled, you can store crepes in a sealable bag in the refrigerator for 3-4 days.
Serve: To be served with a mincemeat sauce and soft boiled eggs.
Recipe makes approximately 10 crepes.
Ogi/Pap/Akamu Milkshake (Serves 4)
- 2 cups vanilla ice cream
- 1 teaspoon vanilla extract
- 1 cup Ogi/Akamu/Pap
- 4 cinnamon sticks, for garnish.
- Chia seeds, optional
Method
Using a blender blend all ingredients together until smooth. Serve and
Serve with a cinnamon stick which doubles as a cool straw. If you like top with chia seeds.
Tip: When you prepare the Ogi, allow it cool for 5 minutes before blending. If you’d like a thicker milkshake freeze the Ogi before blending.
Gbemisola Giwa
Contact details
Mobile Number: 0501679634
Email: Dubaifitfoodie@gmail.com
Website: Dubaifitfoodie.com
Twitter/ Instagram: @DubaiFitFoodie
Facebook: https://m.facebook.com/pages/Dubai-Fit-Foodie/1532749556960586?fref=nf
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