To prepare, I boiled some eggs and cut my garden eggs in thick slices. I knew they would cook down soft but I still wanted to retain some of the texture and flavour.
I think it is also possible to blend cooked garden eggs and incorporate that into Monmoin batter.
I also wanted the flavour of Moinmoin leaves…but wanted to retain the shape of the garden egg slices. To do this, I cut shapes from the leaves, like you would baking/ parchment paper for tins and ‘lined’ my moulds.
To assemble, I put in a slide of garden egg, a spoonful of the batter, a slice of egg and then topped with more batter. To finish off, I covered with a leaf round and placed in a water bath to cook, on the stove top.
All it took was a half hour and the Moinmoin was firm to the touch. I took it off the heat, let it cool down and flipped out, to serve.
The garden eggs cook soft and lose some of their bitterness. It works as a chunky sauce that suits the savoury, mellow bean flavours of the Moinmoin.
Passionate about food in its entirety – cooking, eating, dreaming, writing and photographing it.
‘Traveller, by plate’, using foodways – the social, cultural and economic practices relating to the production and consumption of food to explore Nigerian cuisine & the world for ‘food is more than eating’.