It is sold on streets, in restaurants, eateries and can be enjoyed as a side dish or a meal on it own. Nigerian Moi Moi is perfect for breakfast, lunch or dinner.
Many people say that Moi Moi makes them purge. If that's the case, then make sure to let it cool completely before eating it. Or have it with soaked garri.
Below is a well detailed and easy to follow recipe on how to make Nigerian Moi Moi.
Ingredients For Nigerian Moi Moi:
• 3 cups brown/black eyed beans
• 2 red bell pepper (tatashey)
• 5 chilli pepper (shombo)
• 4 red scotch bonnet pepper (ata rodo)
• 2 tablespoons ground crayfish
• ½ cup vegetable oil/palm oil
• 1 medium-sized onion
• 4 stock cubes
• Salt to taste
For Nigerian Moi Moi Filling:
• Fish (smoked or boiled)
• Corned beef
• Boiled eggs or
• Marrow bones can be used.
For Nigerian Moi Moi Wrapping:
• Aluminum foil or
• Santana nylon or
• Medium-sized plates or
• Medium-sized tin cans or
• Small plastic containers or
• Uma leaves (thaumatococcus daniellii) with the stems can be used.
Preparation For Nigerian Moi Moi:
• If you want the moi moi to have a local flavour then use uma leaves. Wash it thoroughly and soak in salted water.
• Rinse the leaves with normal water, then cut out the stems and set both the leaves and stems aside for later use.
• If you are using aluminum foil, cut into rectangles and set aside. If you are using plates or small plastic containers (with top covers), wash and set aside.
• If you are using tin cans, evenly rub some oil on the insides of the cans and set aside. It should be the same oil you're using to make Moi Moi.
• For fish, remove the bones and shred. If you are using eggs, boil, peel and set aside. If you are making use of marrow bones, season well, boil and set aside without the stock (water).
• Pick the beans to remove chaff, stones and dirt, then place in a big bowl. Add enough water to cover it and leave to soak for about an hour before washing,
• Wash the soaked beans by rubbing it between your both palms until all the skin comes off. Rinse the beans severally with water and sieve off the skin till only the white beans is left.
• Or peel the beans by pulsing in a blender till all the skin comes off. Place the peeled beans in a bowl, add water to cover it and leave to soften for 3 hours.
• While the beans is soaked, wash the peppers and onions. Remove the seeds of the tatashey pepper before washing them (it is usually bitter).
• Grind or blend the beans, peppers and onions with a little water together until the mixture is thick and very smooth. Then, add the crayfish, salt to taste, stock cubes and vegetable or palm oil to taste. Mix very well.
• If you are making use of uma leaves, line the bottom of the pot with the stems of the leaves and add just enough water to cover the stems.
• Next, fold the leaves into a cone or pyramid shape in your hand and secure the thin end by flipping it up. Pour a cup of the beans mixture into it, add the filling and fold up to close.
• Place the filled leaves gently on the stems in the pot. Repeat the process for the remaining beans mixture and cover the pot with leaves before covering with the lid.
• If you are using aluminum foil, fold and secure one open end, add the beans mixture and filling, then close up the other end.
• Place in a pot with a little water just enough to cover the first set of moi moi within the pot. If you are using plastic containers, place the filled containers inside the pot.
• Add a little water just half way through the first set of plastic containers within the pot then cover.
• Cover and leave to cook for about 45-50 minutes, while adding water from time to time. Once you insert a fork, toothpick or skewer into one and it comes out clean, the Moi Moi is ready.
• Nigerian Moi Moi can be served alone or with jollof rice, custard, soaked garri or akamu (pap). Enjoy!
• Please share and leave a comment below, and don't forget to give me feedback on how your Nigerian Moi Moi turned out.