MOI MOI

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 lot more.

Moi moi can be cooked in different ways with the most common method being in bowls and aluminium foil and heat proof nylons.

These recipe and instructions will show you how to make Nigerian Moi moi.

INGREDIENTS

  • 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 spoonful of vegetable oil
  • 2 large onions
  • Crayfish
  • 1 tablespoonful of tomato puree
  • 3 buoillon cubes ( knorr cubes )
  • Boiled eggs or cooked minced meat or corned beef or deboned boiled fish
  • Water

PREPARATION

  • Soak the beans for about 1 hour (Or overnight), wash it 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, 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 into small pieces
  • If its fish – boil the fish, remove bones and cut into small pieces
  • But if you are using corned beef or sardines, remove them and keep 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.

If you prefer to use beans flour, mix the flour in a little water. 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, nylons (depending on what you want to use).
  • Pour the mixture into each of the containers, add the small pieces of eggs (or any of the garnishes you prefer) in each of the container. Seal the containers and set aside.
  • Line the pot with foil, pour some water and set to boil. After some minutes, place the sealed moi moi containers into the pot and leave to steam.
  • As the moi moi is cooking, add a little quantity of water in the pot from time to time to avoid it burning.
  • 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 in the pot from time to time.
  • Finally, take out the moi moi from the pot and leave to cool before turning it into a plate.

Bon appétit! You can serve with rice or just enjoy it like that.

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