Food: Moin moin Crepes And Akamu Milkshake

Recipe for Moin Moin Crepes and Akamu Milkshake

• 2 eggs
• 1 cup water
• 1 cup bean flour
• 3 tablespoons olive oil
• ¼ teaspoon salt
• 1 teaspoon crayfish
• 1 red bell pepper
• 1 small onion
• 1 teaspoon chili
• 1 Knorr seasoning cube
• Olive oil, for coating the pan

Method

• In a blender combine all of the ingredients and pulse till smooth. Rest the crepe batter till the foam subsides, 10-20 minutes. This will reduce tearing while cooking.

Tip: At this stage the batter will keep for 48 hours uncovered in the fridge.

• Heat a small non-stick pan (Non stick is essential). Lightly grease the pan with olive oil, pour 1/3 cup of batter into the centre of the pan and swirl to spread evenly.

• Cook for 2-3 minutes, and then gently flip. Cook for another 10 seconds and remove to a plate. Lay flat and cool.

Tip: Cool the pan after very crepe, if not the crepe will cook too quickly and not spread evenly.

• Continue until all batter is gone.

Tip: Once cooled, you can store crepes in a sealable bag in the refrigerator for 3-4 days.

Serve: To be served with a mincemeat sauce and soft boiled eggs.

Recipe makes approximately 10 crepes.

• 2 cups vanilla ice cream
• 1 teaspoon vanilla extract
• 1 cup Ogi/Akamu/Pap
• 4 cinnamon sticks, for garnish.
• Chia seeds, optional

Method

Using a blender blend all ingredients together until smooth. Serve and

Serve with a cinnamon stick which doubles as a cool straw. If you like top with chia seeds.

Tip: When you prepare the Ogi, allow it cool for 5 minutes before blending. If you’d like a thicker milkshake freeze the Ogi before blending