Name: Moin Moin & Chicken Efo
Yield: 12 Portions
Ingredients: 0.86 Kg Black Eyed Beans ((Peeled)); 2 Bell Pepper; 1 Sweet Pepper; 0.8 Kg Chopped Tomato ((2 x 400g packets)); 3 Scotch Bonnet; 3 Onion; 3 Cup Water; 1 Tbsp Seasoning to Taste (Sea Salt, Pepper, Oregano, Curry powder etc ); 8 Eggs ((Boiled)); 0.47 Kg Lean Corned Beef; 0.9 Kg Spinach ((Washed)); 2 Kg Tomato Passata ((Or chopped tomato)); 0.4 Kg Chopped Tinned Tomato; 2 Onion; 3 Scotch Bonnet; 2 Kg Chicken Drumsticks

Moin Moin & Chicken Efo

(Steamed Bean Cakes & Chicken Spinach Sauce)

Servings

Portions

Ingredients

Moin Moin (Bean Cakes)

0.86 Kg Black Eyed Beans (Peeled)
2 Bell Pepper
1 Sweet Pepper
0.8 Kg Chopped Tomato (2 x 400g packets)
3 Scotch Bonnet
3 Onion
3 Cup Water
1 Tbsp Seasoning to Taste Sea Salt, Pepper, Oregano, Curry powder etc
8 Eggs (Boiled)
0.47 Kg Lean Corned Beef

Efo (Spinach Sauce)

0.9 Kg Spinach (Washed)
2 Kg Tomato Passata (Or chopped tomato)
0.4 Kg Chopped Tinned Tomato
2 Onion
3 Scotch Bonnet
2 Kg Chicken Drumsticks

Servings

Portions

Ingredients

Moin Moin (Bean Cakes)

0.86 Kg Black Eyed Beans (Peeled)
2 Bell Pepper
1 Sweet Pepper
0.8 Kg Chopped Tomato (2 x 400g packets)
3 Scotch Bonnet
3 Onion
3 Cup Water
1 Tbsp Seasoning to Taste Sea Salt, Pepper, Oregano, Curry powder etc
8 Eggs (Boiled)
0.47 Kg Lean Corned Beef

Efo (Spinach Sauce)

0.9 Kg Spinach (Washed)
2 Kg Tomato Passata (Or chopped tomato)
0.4 Kg Chopped Tinned Tomato
2 Onion
3 Scotch Bonnet
2 Kg Chicken Drumsticks

Instructions

Moin Moin (Bean Cakes)

Soak the beans overnight (3 - 4 hours)
Set Oven to 130 C
Boil eggs till fully done (15mins); chop lean corned beef into small chunks
Blend the beans, bell peppers, sweet peppers, onions, chopped tomato, scotch bonnet and garlic ; till smooth consistency (Tip: Dont blend all at once, except your blender can take it; broke my blender motor doing so - split into 2 portions and then blend separately)
Pour mixture into large mixing bowl, and mix further either with hand mixer or wooden spoon; adding salt and pepper in the process
Pour mixture into indivudual foil containers along with sliced eggs and chopped corned beef and place each container on large baking tray
Add boiling water to bottom of tray and put in oven
In oven, underneath large baking tray, put anoter tray of water
Close oven and leave for 1 hour - after the hour, use one container as a test to see if cooked; it should be steady and no longer fluid
Once ready, remove from oven and allow to cool and set before removing from container (7mins)

Efo (Spinach Sauce)

Season (with sea salt, pepper, chilli powder, oregano, chicken seasoning and diced onions) and boil chicken in a large pot. Keep Stock afterwards
Blend Passata, chopped tomato, onion and scotch bonnet till smooth
Add tomato mixture into pot (non stick) or normal pot (add a wee bit oil before)
Cook on high heat for 20mins (seasoning as you go along)
Reduce heat, add in half of the chicken stock, stir through and cook for a further 7mins.
Add in boiled chicken and stir through; cook for further 5 mins
Chop the spinach and add into the stew. Mix thoroughly till al the spinach is fully intergrated; take off the hob and astir further. (the trick is not to let the spinach cook so it doesnt lose its nutrients)
It is now ready to serve as shown