This is a brilliant alternative to the traditional beans meal (moi-moi) which is a staple food in Nigeria. In place of beans, cabbage is used to make this recipe a wonderful meal.
Why use cabbage to make moi moi?
Research shows that cabbage might reduce the risk of type 2 diabetes, and is an excellent source of vitamin C, fibre, sulphur, beta-carotene and a host of other nutrients. It also helps with weight loss, with 33 calories per cup of cooked cabbage.
- 1/2 Cabbage (small)
- 1 Chicken fillet
- Sweet Red pepper
- 1/4 Onion (small)
- Spring Onions
- Chilli Pepper
- Ground Crayfish
- 2 Boiled eggs
- Palm oil
- Grilled Mackerel Fish
- 2 Raw eggs
- Shred the cabbage and blend till very smooth (add enough water while blending to improve its consistency)
- Sieve the cabbage mix properly to remove as much water as possible, but not totally dry. This step is necessary because cabbage unlike beans does not retain water in its fibres. Hence, any additional water would affect the pudding.
- Dice the sweet red pepper, onions, chilli pepper and spring onions separately.
- Toss the diced veggies in the mortar, except the spring onions.
- Pound the diced veggies without water until it forms a paste.
- Add the cabbage mix and chicken fillet to the blender and blend without water (this would form a thick paste). Alternatively, you can use a hand blender if the ligaments on the chicken fillet do not let the blade of the blender move.
- Pour the thick paste into a bowl and add the spring onions, palm oil, crayfish, paste from the diced veggies, seasoning and salt to taste.
- Raw eggs would be used as a binder for the pudding. Break up the eggs into the paste and whisk thoroughly till smooth. Alternatively, you can use psyllium husk instead of eggs.
- Dish the paste into the mini bread tins or any other dish of choice. Please avoid plastic dishes because of the health hazard of cooking in plastics.
- Add your grilled fish and boiled eggs into the dish. Cabbage does not rise like beans so you can fill your dish up to the brim.
- Seal the tins with aluminum foil.
- Using the steamer, cook for about 40minutes.
- Serve as desired.