Prep Time: 40 mins
Cook Time: 20 mins
Serves: 6-8 people
- 500g black eye peas
- 1 shallot
- 3 habanero peppers
- 2 red bell peppers
- 3 cloves garlic
- 1 medium onion (I used yellow onion for pungency)
- 6 eggs (2 raw at room temp, 4 hard boiled & sliced)
- 340g corned beef
- 3/4 cup oil
- 1-2 cups water (for blending)
- Salt and seasoning to taste
- Baking pan
- Standing/Hand Mixer
Moi-moi roulade is basically moi-moi, baked (instead of the traditional steaming method), and rolled up. With this recipe you can add all sort garnishes ranging from tri color bell peppers, to spring onions, to boiled fish, since less is more – let’s keep it to a minimum!
Over the years I have noticed an improvement every time I use this recipe. I see this recipe as an innovative/ different way to have traditional African dishes while retaining the taste and authenticity. Without further ado, let’s make this easy (very easy, get into the recipe and see how easy it is)and fail proof recipe!
Peeling the beans
Remember, I promised an easy recipe? Well here we go!
Soak beans in cold water for about 5 mins, transfer into a blender (in small batches with water) pulse for about 4-6 times, repeat process till all the beans shells are broken down.
Transfer into a large bowl and rinse out shells, till you get a clean bowl of beans.
Making Bean Paste
In a large bowl, combine peppers, garlic, shallot and onions. Add into blender in small batches and blend (with water) till you get a smooth paste.
Making the Roulade
Preheat oven to 375°.
Transfer bean paste into a mixing bowl, add salt & seasoning, raw eggs and oil.
Whisk on medium for about 10 mins.
Line a baking pan with parchment paper – avoid using aluminum foil because of stickiness. Drizzle with olive oil and spread evenly.
Pour bean paste, and smooth out with a spatula.
Evenly distribute sliced eggs and corned beef on surface.
Transfer into oven, bake for about 15-20 mins (you can use the traditional skewer test, insert a skewer, if it comes out clean, it’s ready).
Let it cool for about 3-5 mins.
From one side of the baking pan, lift parchment paper, and gently roll inward, till you reach the other end.
Let it cool.
Cut and serve.
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