This was one of the entries that were sent in for the last Giveaway. Stephanie sent me really detailed pictures. She’s painstakingly meticulous, and the recipe tasted really good too, although I didn’t make the Eko/Agidi, and I didn’t use the eggs.
I’m putting this up because I’ve received requests for it, so here goes. The recipe is untweaked, this is the recipe as Steph sent it in. Enjoy!
Stephanie’s Plan-Moin Pizza
- 1 cup brown beans
- 2 medium overripe plantains
- 5 chicken franks
- 4 eggs
- 1 medium red onion
- 3 small/medium bell peppers
- 1 medium carrot
- 2 small tomatoes
- 2 heaped tbsp dried, ground crayfish
- 1 tbsp dry pepper
- 1 tsp curry powder
- 1 tsp salt
- 4 stock cubes
- 2 tbsp sunflower oil
Soak beans in warm water for about 10mins, then rub between palms to peel off skin, rinse severally to separate skin from beans, when totally clean, leave beans to soak some more in warm water for about 1-2hrs to soften for blending
While beans is soaking, chop half onions, bell pepper and carrot.
Chop chicken franks and saute with 1 tspn sunflower oil. Keep aside.
Preheat oven to 350ºF
Separate egg whites from yolk.
In a blender, combine beans, overipe plantain, remaining 1/2 onion, tomatoes, 1 cup water and egg yolks. Puree to a fine paste and mix in pepper, salt , knorr cubes, curry, crayfish and sunflower oil.
Whisk egg white till it forms soft peaks. Gently fold in the egg whites into the plantain bean batter, till well combined,taking care so as not to lose the air whipped into it.
Line an oven tray with aluminum foil, pour in the batter and spread out evenly. Shake pan gently to distribute. Top with chopped veggies and chicken franks.
Bake plan-moin for 20 minutes. Serve
Thank you, Steph, for an awesome recipe, and for taking the time to document every step. Kisses.