Beans Flour Peeled brown beans, dried and milled. Everything that makes moi moi and akara worth eating, without the part that makes people give up on making them. Why this exists Traditionally you soak the beans, rub off every skin by hand, rinse repeatedly, then blend. It takes the better part of a morning and it is the single reason most people abroad stop making moi moi. This flour skips all of it. Moi moi Whisk the flour gradually into warm water until smooth and pourable, like thick pancake batter. Let it stand ten minutes to hydrate fully. Blend in red pepper, onion, a little oil, ground crayfish and seasoning. Add boiled egg, fish or corned beef if you like. Pour into leaves, tins or cups and steam for forty-five minutes to an hour. Akara Mix into a thick batter, stiffer than for moi moi. Whisk hard to beat air into it. This is the whole difference between light akara and heavy akara. Season, then drop spoonfuls into hot oil and fry until deep golden. Getting the water right Too much water and moi moi will not set. Too little and it comes out dense. Start with less than you think, let it stand, then loosen. It thickens as it hydrates. Product details Also known as: beans flour, moi moi flour, akara mix, peeled beans powder, elubo ewa Sizes: 1.8lb, 4.3lb, 8.05lb Ingredients: 100% peeled beans Storage: Airtight, cool and dry. Shipped from Nexxtmart to anywhere in the United States.
