Moi moi is a Nigerian food made with steamed ground beans and spices. Moi moi is commonly served at parties, wedding ceremonies and other occasions. It can be eaten alone or paired with other Nigerian foods like jollof rice, fried rice, rice and stew and much more.
Moi moi can be cooked in different ways, with the most common method being in bowls, aluminium foil, and heat-proof nylons.
This recipe and instructions will show you how to make Nigerian Moi moi.
- 700g of Black-eyed or brown beans OR Use beans flour.
- Tatashe ( Red bell pepper )
- 1 big derica tin
- Scotch bonnet pepper (atarodo/fresh pepper )
- 2 cooking spoonfuls of vegetable oil
- 2 large onions
- 1 tablespoonful of tomato puree
- 3 buoillon cubes ( knorr cubes )
- Boiled eggs or cooked minced meat or corned beef or deboned boiled fish
- Soak the beans for about 1 hour (Or overnight), and wash them by scrubbing the skin of it. Make sure all the beans coat are removed.
HOW TO PEEL THE BEANS IN 5 MINUTES
Use a good blender, grind the beans at this point, and let the coat-less beans soak in water again to soften it further.
- Choose the extra garnishes you want to add;
- If you are using eggs – boil the eggs, peel and cut them into small pieces
- If its fish – boil the fish, remove the bones and cut it into small pieces
- But if you are using corned beef or sardines, remove them and keep them aside.
- Wash the pepper and slice the onions.
HOW TO COOK
- Blend the beans with the onions, tatashe, atarodo, bouillon cubes and crayfish (Add a little water to help the blender work well) till you achieve a smooth paste. Remember to feel the paste between your fingers. It should not feel gritty. If it feels gritty, add water and blend again.
Mix the flour in a little water if you prefer to use beans flour. Pour the paste into the blender, add crayfish, atarodo, onions, and bouillon cubes, and then blend until it’s smooth. Then move to the next step below.
- Pour the blended beans into a big bowl, add some water and stir slowly until you achieve a lighter consistency but not too watery.
- Add the vegetable oil, add salt (taste and add if needed), mix properly and then take out either the foil paper, disposable plates, leaves, or nylons (depending on what you want to use).
- Pour the mixture into each container and add the small pieces of eggs (or any of the garnishes you prefer) to each of the containers. Seal the containers and set them aside.
- Line the pot with foil, pour some water and set it to boil. After some minutes, place the sealed moi moi containers into the pot and leave them to steam.
- As the moi moi is cooking, add a little water to the pot from time to time to avoid burning it.
- After 50 minutes, put a knife through the moi-moi, and if the knife comes out clean, then the moi moi is ready. However, the cooking time of moi moi depends on the type of container and the quantity of the moi moi. If you aren’t sure of the moi moi being cooked, you can leave it to cook for 1 hour and 30 minutes while adding water to the pot from time to time.
- Finally, take out the moi moi from the pot and leave it to cool before turning it into a plate.
Bon appétit! You can serve it with rice or just enjoy it like that.