Guest  | Sign Up | Login | New Thread | Sections | 0c | What's Up? | Games! | Downloads | Shop | Chat | Tools
  Follow us on Twitter


1. Prepare foil or empty cans for
the cooking:
If using empty cans, make sure
their interior is clean, and lightly
2. 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 (at least
an inch-worth of rolling).
3. When you are done, the foil will
look like rectangles with only
one edge open.
4. Soak some beans in a large
container (some people
recommend lightly grounding
the beans first to make it easier
to remove the skin) for about an
hour or so.
5. Rub the beans between your
hands to peel the skin off. (The
skin should float to the top of
the container.) Keep doing this
until you have most of the skin
off the beans.
6. Grind the beans into a smooth,
finely-ground, mostly-liquid
7. Add blended tomatoes (or tomato sauce and paste), oil
(just a few teaspoons), a little
salt, and if you wish, you can
also add hard-boiled eggs, or
dried fish, or meat, or ground
8. Place into either the foil or the
9. 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.
10. 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).
11. Place some water in a large pot.
12. Place the cans or the foil into
13. Boil the moin-moin until it
forms a solid substance (at least
half an hour)
14. Remove them from the cans or
the foil before serving.
15. Usually eaten with rice, meat,
and maybe other sides.

Follow @JalingoHQ on twitter.

Related Topics

Top SectionsSee More
This forum does not have any boards.


Top Posters This Month (500 Credits)
Sir-Phil (3) — bason15 (1) —
(See More)