This is a creative presentation of your regular moi moi. No difference in the ingredients; just the preparation method.
I am certain that you and your family/guests will love this. . .
– 3 cups Black eyed beans
– 4 Romano pepper/Spice garden bell pepper (tatashe)
– 2 Scotch bonnet
– 2 Big Onions
– 2/3 cup Flaked boiled and deboned Mackerel/ Salmon (Titus fish) or Corned beef
– Fish stock
– 4 tbsp Ground crayfish
– 1/4 cup chopped Ugu leaves
– 1.5 cup Vegetable oil
– 6 hot dogs
– 5 Eggs
– 4 Seasoning cubes
* Soak the beans for about 5 minutes and peel by rubbing beans between the palms of your hand. Soak in water for about 20-30 minutes.
* Boil 2 out of the eggs. Remove the shell and yolk. Dice the albumin and set aside.
* Grind the beans with 3 peppers and 1.5 onions in a blender (with just enough water to keep the blender running) to form a smooth paste.
* Preheat oven to 180 degrees celcius.
* Beat the eggs and add to the bean paste. Add the fish (or corned beef), crayfish, spices, vegetable oil and salt to taste. Add some warm water if necessary. Stir the bean paste with a wooden spoon for 5-7 minutes.
* Chop the boiled egg albumin, remaining pepper and onion and hotdogs. Mix together with the chopped ugu leaves and halve.
* Line a baking sheet with aluminium foil and grease generously with margarine. Pour half of the bean paste and place in the oven for 5minutes (the bean paste should have begun to set by then).
* Sprinkle a portion of the chopped ingredient and return to the oven. Allow to bake for 15-20 minutes or until a skewer comes out clean from the beans.
* Roll up carefully while still hot.
* Serve as the main dish or as an accompaniment to other dishes like rice.