Children of the SUN....RE-Vive-ing Our indigenous Afrikan diet

[KwameD]

Asante Sana bro.KwameD. if you cannot get enuff of it, then, DON'T! here is my suggestion: why not try each dish that you see here @ the thread for dinner weekly and eat the fruits for breakfast! then when you are finished feasting, tell us how you much you enjoyed it.... then TRY IT AGAIN the week after AND the week after AND....

Meda ase, Ɔbaa Kentake...this is highly Blacksome advice! Actually I've started already with a fruit detox together with a special weekly workout session which I initiated after reading Baba Kambon's piece. What you have started here will only end well! Meda ase!

[donnabarlow]

Pardon me, but are you referring to the additional sun we now have. The two suns we now have that I posted in my blog? Please tell me more about it if that's what you are mentioning eating light due to the "suns' presence". Please tell me more if you will.

[Obadele Kambon]

Recipe for Moi-Moi / Moimoi / Moin-moin
Posted: Sunday, January 04, 2009 2:29 PM
Source: Recipe for Moi-Moi / Moimoi / Moin-moin



Moi-moi is a savoury dish made from beans and very popular in Nigeria. It can be made plain or garnished with other ingedients and is an ideal dish for vegetarians.

Traditionally it was cooked in banana leaf wraps, but it mostly ccoked in tin cans, aluminium foil or aluminium food containers.

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What you need

two to three cups dried cowpeas (black-eyed peas) or similar
one or two tomatoes, (peeled if desired), chopped -- or -- a similar amount of canned tomatoes -- or -- two tablespoons of canned tomato paste
one or two onions, chopped
salt and black pepper to taste
chilli pepper, chopped, to taste
cayenne pepper or red pepper, to taste
oil to grease muffin tin
Optional Ingredients (a cup of one or more of the following):
cooked carrots, finely chopped
cooked peas
sweet green or red pepper (bell pepper)

What you do

Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender.


Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste. Beat with a wire whisk or wooden spoon for a few minutes. A tablespoon of oil may be added. In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed. Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture.


Grease the tin cans (or whichever container you chose). Scoop the Moyin-Moyin mixture into your cans, allowing some room for it to rise while cooking. Place the cans in a baking dish partially filled with water. Bake in a medium-hot oven for about a half-hour. Moyin-Moyin in tin cans can also be steamed in a large covered pot on a stove. Check for doneness with a toothpick or sharp knife, as one would for a cake.

Alternate cooking method: Wrap the Moyin-Moyin mixture in banana leaves or aluminum foil to make small packets. Cook the packets by steaming them in a large pot, using a rack to keep them out of the water.

May be served hot or at room temperature.

[Akua Ma'at]

this kinda looks like a dish we make here called doucana. nothing like moimoi though....its a dumpling made with things coconuts, sweet potatoes, carrots, beets, and seasoned with spices like nutmeg, cinnamon, and vanilla. the mixture is wrapped in banana or plantain leaves and boiled.

[Obadele Kambon]

I just made some moinmoin this morning and it's delicious. Doucana sounds BlackTastic as well!

[Obadele Kambon]

Trinidad Doubles (recipe)

Source: http://www.trinigourmet.com/index.ph...oubles-recipe/

1 February 2007 View Comments


As I’ve written in the past Trinidad doubles is the ultimate local street food. It’s cheap. Usually hot/warm. Hearty. Filling. The below video, from the bookmann, is for the old skool style of doubles with 2 bara that form a ‘chickpea sandwich’. These days doubles vendors more often will make one large bara that is then folded over to enclose the curried channa filling. You can see that method in the below video!


One large thin bara may be good for speed and profits but let’s not let the 2 bara method die out either, it is after all how doubles got its name! Plus it’s cute!
By the way, I’ve seen online several people mentioning that their bara tends to come out like fried bake (bready?) … So I should let readers know that done right bara should be spongy and pillowy, light and chewy and very flexible/bendable If you are one of those with fried bake results drop me a line and I’ll try to troubleshoot

Trinidad Doubles
(adapted from a recipe in the Naparima Girls’ High School Cookbook)
INGREDIENTS:
Bara:
2 cups flour
1/2 tsp salt
1 teaspoon curry powder
1 teaspoon gheera (cumin)
1/2 tsp ground pepper
1 teaspoon yeast
1/3 cup warm water
1/4 tsp sugar
Oil for frying
Filling (Curried Channa):
1 14 oz channa, tinned
1 tablespoon curry powder
3 cloves garlic, minced
1 onion, sliced
1 tablespoon vegetable oil
2 tsp ground geera (cumin)
1 tsp Pepper sauce
2 tsp salt
1 tsp black pepper
METHOD:
1. In a large bowl combine the flour, salt, curry powder and gheera.
2. In a separate small bowl place the warm water, sugar and yeast and set to sponge for 5 minutes.
3. To the flour, add the yeast mixture and enough water to make a slightly firm dough.
4. Mix well, cover with a damp cloth and allow to rise for 1 1/2 hours.
5. For the filling, heat the oil in a heavy skillet, add onion, garlic and 1 heaped tablespoon of curry powder mixed with 1/4 cup water.
6. Sauté for a few minutes.
7. Add the channa, stir to coat well and cook for five minutes.
8. Add 1 cup water, gheera, salt and pepper; cover, lower heat and simmer until the peas are very soft (20-30 minutes).
9. When the channa is finished it should be moist and soft.
10. Add pepper sauce and season to taste with additional salt if desired.
11. For the bara: The dough should be punched down and allowed to sit for 10 to 15 minutes.
12. To shape the bara, take 1 tablespoon of the dough and flatten to a round, 4 or 5 inches in diameter.

NOTE: Pay particular attention to how thin, flat, and oily/sticky these rounds are. If your rounds are thicker, dryer or heavier than this they will -not- come out with the right texture
13. Use oil to moisten palms of your hands so that the dough won’t stick to them
14. Fry the baras in hot oil until puffy (about 15 seconds per side), turn once and drain on kitchen paper
15. When all are cooked, fill with channa by placing a heaping tablespoon of the cooked filling on each bara, covering with another to form a sandwich.
Makes 6 servings

[Akua Ma'at]

meda ase for posting Okyeame Kwame. here are a few suggestions for making this dish healthier....

1) don't use canned channa (chick peas). canned foods have much of their life force energy taken out and have various preservatives added to them. having to cook the channa yourself will mean a significantly great time investment for this dish (you'd have to soak the peas, preferably overnight, then cook until tender, which can take a while. some people pressure cook the peas which would cut down the length of time) but its a healthier option.

2) avoid using white flour. white flour has no nutritional value. use whole wheat flour instead (i'm guessing other grain flours can also be used but i've never tried to make doubles with them so i can say for sure whether they would produce a similar end product).

3) use sea salt instead of iodized salt and brown or cane sugar instead of white (neither is good for you but better to use the least processed, closer to nature version).

hope this helps. happy doubling! :-)

[FridayChildof Growth]

I know i'm late but, Ntondele Kentake for sharing these deeeelicious looking dishes with us, and I am most def going to try these out (my mouth is watering, I wish I could jump into your kitchen from my computer)!!! We have no excuses for not eating Afrikan now!!!

[mamecheikh]

A man builds a fine house; and now he has a master, and a task for life: he is to furnish, watch, show it, and keep it in repair, the rest of his days:blackicon_wink::blackicon_wink: