The Catering Department, led by Ms. Roseline, held a detailed practical cooking session focused on two popular Nigerian dishes — Beans and Plantain Pottage and Moi-Moi (Steamed Bean Pudding). The training emphasized both technical cooking skills and cultural appreciation of traditional meals.
🥘 1. Beans and Plantain Pottage
Students learned to prepare a nutritious and flavorful beans-based dish often paired with plantain.
Key lessons included:
Beans Preparation: Cleaning and parboiling beans to reduce cooking time and improve digestion.
Pottage Base: Making a rich sauce with palm oil, onions, peppers, and seasonings, achieving a thick and smooth texture.
Plantain Integration: Cooking ripe plantain slices with the beans or frying them separately (Dodo) for serving.
Final Seasoning: Adjusting salt and pepper for a balanced, savory flavor.
🍮 2. Moi-Moi (Steamed Bean Pudding)
A hands-on demonstration of this delicate steamed dish emphasized precision and texture.
Key steps taught:
Peeling the Beans: Soaking and removing skins for a smooth consistency.
Blending the Batter: Creating a fine paste from peeled beans, onions, and peppers.
Mixing & Aeration: Incorporating palm oil, crayfish, stock cubes, and fillings (like egg or fish) while ensuring the right thickness.
Steaming: Proper wrapping or container use and steaming for even cooking and a soft, fluffy finish.
🎓 Outcome
Students gained practical experience in preparing these culturally significant Nigerian meals, developing essential catering skills such as ingredient handling, seasoning balance, and steaming techniques.@Roxbourg Institute of Social Enterprise
