Whether Native Indian corn tamales or African lentil moi moi, steamed dumplings are especially inviting with their DIm Sum like appeal. I give here a version of moi moi that will give an air consistency without the laborious bean peeling process and also keep La Nutritionista happy (eat your peels! ). Simply delicious. Enjoy!
Special tools:
Steamer.
Ingredients
- 1 1/2 cups of prepared (white) beans of your choice
- 2-3 tbsp besan
- Salt + chili pepper to taste.
- Topping: Steamed Romanesco broccoli bits + Black (aged) garlic + Chili EVOO
Method
Fold in besan into the cooked beans. Season with salt and chili pepper. let rest for 30 mins.
Generously brush chili EVOO to two serving size jars. Pour the batter into each. Add the toppings except the chili oil. (Or, some of the topping can be mixed into the batter). Steam covered for 40 mins.
Drizzle chili EVOO on top. Either unmold or serve directly in the jar.
Notes, hints, tips:
- When West African Chef of Michelin star Chishuru explained the thinking behind the name of her restaurant as ‘the silence that falls over diners while eating delicious food’, I was intrigued. She also fed the interviewing journalist moi moi. I was delighted to see a rather interesting treatment of beans. Ever since La Nutritionista has been strongly recommending beans, I am constantly on the look-out for different bean versions to fight ennui.
- Rancho Gordo yellow eye bean. Soak overnight and cook in slow cooker or pressure cooker. Run blender through coarsely, so that it is still chunky. Or, halve and run only half through the blender. Add some tahini (sesame paste) for flavor (about 2 tbsps/ 1 lb beans) and season with garlic oil.
- The black garlic is aged at home. But it can also be purchased online.
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