OLELE (MOIYINMOIYIN)

 

800 g (4 cups) ewa pupa (reddish local beans) or ewa foifoi (small white beans with black eyes)

150 ml (4 tablespoons) cooking oil or ororo

450 g (1 medium-size) fresh fish (mackerel), steamed and flaked

150 g (2) eggs, hard boiled

150 g (6 small) onions, ground

6 g ( teaspoon) curry powder

salt and pepper to taste

150 ml water

 

Soak beans for about 5 minutes. Rub to remove husks, and soak again for about 10 minutes. Grind with onions and add curry and seasonings. Add a little water to form a soft consistency. Chop hard boiled eggs and flake fish, grease a baking tin or a wrapper leaf and put mixture into it. Arrange chopped eggs and flaked fish on top of the mixture. Cover baking tin or fold leaves neatly turning the edges to prevent water from seeping in. Steam for about 25 minutes. Serve hot or cold with stew.

 

Serves 4.

 

country : Nigeria (Yoruba)

course : fish dish

 

source : Recipes for West African Foods / Christine Joyce Boahene