If you are reading this post, chances are that you just came back from reading my post about Abari. If Corn ‘Moin Moin’ is to Abari, Plantain ‘Moin Moin’ is to Epiti. The recipe is basically the same, this time you are working with Plantain and Corn, and by corn, fresh corn would be your best bet, but if you can’t source that because of the time of the year, replace with sweetcorn, frozen corn or mini corn on the cob. As I wrote with Abari, remember to thicken with corn flour, plain flour or corn meal.
If you have tried Abari, you definitely want to try Epiti. You can even do as I did and make both on the same day. Ooooooh, lush. I must warn though, over ripe plantain has quite a strong flavour, therefore add enough sweetcorn to match that flavour, otherwise all you would taste is the plantain. To half a plantain, I used two 165g of sweetcorn. You would think that the sweetness of both would be an overload, but it works, especially if you make it spicy. If your kids don’t like Moin Moin, they are guaranteed to love this.
You will need
Cans of Sweetcorn – or whatever your choice of corn i used 2 small cans of sweet corn (165g each)
Plantains – overripe. I used half a plantain
Tatashe – red bell pepper
Ata rodo – scotch bonnet/habanero pepper
Dry pepper – cayenne pepper or paprika
shredded smoked fish
Plain flour or corn flour – to thicken
Palm oil – you can substitute with vegetable oil or both
Banana leaves or heat proof containers
1. Blend the overripe plantains with the corn to a smooth puree. You can also add the tatashe, and rodo, and blend at once. For this recipe I used half of a plantain and two 165g of sweetcorn
2. Mix in the ground crayfish and shredded smoked fish
3. Mix in the palm oil. Be careful with the volume of palm oil you add, so you can have the pale fine, orange colour that is so classic ‘moin moin’.
Mix in thoroughly, and then add the flour. Start with a tablespoon and work from there. For this recipe, I used 2 tablespoons of flour. Dooney’s Kitchen tip: you don’t want to go overboard with the flour, because you want it to steam and turn out with the squishy, mushy soft texture of moin moin. Too much flour and it will be dense like cake. You want it moist and moin moinyi (pardon my English). Lol
4. Pour into banana leaves, or oven proof dishes such as ramekins. Dooney’s Kitchen Tip: remember to place the oven proof dishes in a deep oven tray and fill halfway with water to keep the oven moistened with steam. Let it bake in the oven at 180 degrees (350 in fahrenheit) for 15 minutes, max 20. Leave it in for too long and it becomes dense and dry.
Turn it over unto a plate
see, it does look like moin moin doesn’t it.
As with Ebiripo (recipe HERE), I enjoyed Epiti with a fried palm oil sauce on the side