Moy-moy RecipeOrigin: West Africa Period: Traditional |
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Moy-moy is a classic and very versatile West African bean cake where the bean paste can be aged like meat to improve the flavour. Once made it can be steamed, pan-fried, smoked, used as an ingredient for stir-fries and used for soups and salads. It's also much more flavoursome than bean curd, for which it can be substituted in oriental recipes. Ingredients
500g Akara powder (black-eyed bean flour). You can grind your own. Options
1 tbsp red palm oil (or groundnut oil) 
Moy-moy Preparation:Method:Place the bean flour in a bowl, season and slowly add water until you have a smooth, thick, paste. Beat well with a whisk for a few moments then cover and set aside for at least 30 minutes (this allows excess air to escape). However, for maximal taste allow the mixture to sit for at least 8 hours then refrigerate over night and use the following day. When ready, stir the batter vigourously to remove air bubbles then grease the bases of the wells in a muffin tin and scoop the mixture into the wells (filling no more than 3/4 full). Place the muffin tin in a large baking dish partly-filled with water. Cover with foil and then bake in an oven pre-heated to 190°C for about 25 to 30 minutes or until cooked through and firm. Test by inserting a skewer into the middle of one of the cakes. When the skewer emerges cleanly the cake is done. When ready, allow to cool a little then tip the bean cakes onto a wire rack and allow to cool completely. They can be stored in an air-tight tin for several days. When ready to serve cut to the shape you want then pan-fry each side until crisp and golden and serve. For additional flavour you can add oil, chillies and onion to the bean curd mix before baking. |
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