Moin Moin

1 cup bean flour
1-1/2 cup warm water
6 oz. tomato paste
1 large bell pepper
Chopped hot pepper (optional, to taste)
1 medium onion
1/2 cup olive or canola oil
1/2 tsp. sea salt
1 medium can shrimp (shrimp) or corned beef (optional)
Heavy duty foil (cut strips and fold at three corners to leave opening at one end. They should look like pockets)

Blend in blender: Bell pepper and onion. Set mixture aside.

In a large bowl, combine bean flour with tomato paste, salt, oil, warm water and shrimp or corned beef. Stir. Mixture should be smooth (unless shrimp is added).

Put 1 cup of water in a deep pot. Place over low heat. Fill your foil pockets, half way, with the bean flour mixture. Seal the end shut. Repeat until you have no pockets left. Place each pocket carefully into the pot, laying one on top of the other. Be sure to leave enough room to cover the pot.

Cover pot and increase heat to medium. Cook for 40 minutes. Do not allow pot to boil dry. Check frequently and add enough water to keep the water bubbling.

Remove from heat. Don’t worry if the consistency seems mushy. Let cool before serving. This dish becomes firmer as it cools. Serve alone or with jollof rice.