Moi Moi – Quail beans with egg from a jar

Ingredients for 4 servings:

• 500 g chickpeas
• 4 eggs, hard-boiled
• Salt
• some curry
• some paprika powder, hot
• some chili powder or pureed fresh chili pepper
• 1 onion(s), finely diced
• 1 red bell pepper(s), finely diced
• some vegetable broth

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

Nigerian recipe

Blanch the beans in hot water and soak for at least 30 minutes, preferably longer. Then remove the outer skin of the beans with your fingers. This is tedious, but important. Purée the peeled beans with a little water or broth until you have a thick porridge. Add spices, diced bell peppers, and onions. Season to taste; if you like it spicy, add more chili. Pour the thick porridge into small jars with twist-off lids. Don’t overfill. Peel and quarter the eggs. Place two egg quarters in the center of each jar. Screw on the lid. Place a rack in the bottom of a large pot (if you don’t have one that fits, use a clean dishcloth). Place the jars on top. Fill with water up to half the height of the jars. Bring the water to a boil. When the water boils, reduce the heat to low. Simmer in the gently boiling water for about 1 hour. The cakes will set as they cool. Turn out of the jar, eat cold, or warm. They’re delicious with rice and tomato sauce or with toast. They keep in the fridge for a few days when they’re boiled, except at home, where they always go quickly. Variations: The cakes are vegan without eggs. Instead of eggs, you can also use cooked shrimp or pieces of meat. Instead of chickpeas, you can also use black-eyed peas.