Today, I decided to share a recipe for one of my favourite food. A popular Nigerian meal made from blended beans (bean pudding). It is no other dish than” Moi-Moi” Lol. Too much paparazzi for just a dish right? It can be eaten with different side dishes like rice, custard/pap or garri etc. There are various methods of making Moi-Moi but I will be focusing on two methods which can either be by using a small plastic plate or a leaf known as “Moi-Moi leaf” or “Ewe era “in Yoruba and “Etere” in Igbo. I will be explaining how to make moi-moi using both methods.
When preparing this delicious meal, ensure that beans are well blended to avoid particles that can affect the final product. So we’re going to look at the process of creating this wonderful delicacy. Exciting right? Now let’s get started.
Ingredients
- 3cups of dry beans
- ½ cup of vegetable oil
- Moi-Moi leaves/plastic plates
- 3 large onions
- 4 hard-boiled eggs (Sliced)
- Boiled fish (Deboned)
- A tin of Corn beef/Sardine (optional)
- Seasoning cubes
- Blended Crayfish (optional)
- Scotch bonnet (Rodo)
- Salt to taste
Preparations
- Sort your beans to remove the bad particles then wash and peel your beans (some people soak their beans for about 2 hours or more before washing) I don’t soak mine at all.
- Wash to peel off the skin and separate by using a sieve to filter.
- After washing, pour the beans into the blender and blend with onion, and Scotch bonnet (Rodo) and blend smoothly.
- Debone your boiled fish and peel your boiled eggs, slice and set aside.
Let’s Cook
- Pour the bean paste into a bowl, add 1/2 cup of vegetable oil (to make your Moi-Moi fluffy), add crayfish(optional), and stock or water to loosen it. Then add seasoning cubes, and the deboned fish, corn beef/sardine (if you’re using any) and salt to taste. Mix very well.
- Add your hard-boiled eggs.
- If you’re using Moi-Moi leaves, wash thoroughly and cut out the stalks then use them to make a base on the bottom of the pot. This is to prevent water from getting into the food when cooking. Wrap your Moi-Moi leaves firmly to avoid the bean paste from dripping out.
- Use a deep cooking spoon to scoop the paste into the leaf. Wrap up the leaf by folding it backwards and placing it into the pot to steam. Continue this process till you’re done with the rest of the paste. Cover the pot properly to strap the heat.
- And if you’re using the plastic plate, grease the plate, scoop your bean paste into the plate and cover tightly. Place the plates into the pot then add a little water and cover.
- Cook on medium heat for about 45mins to 1 hour, (Keep checking between intervals, add water if need be to avoid burning). (I noticed the ones portioned with plastic plates cook longer than the leaves) choose which is suitable for you but I’ll go with the leaves, it gives it this special flavour.
- Check if it’s ready by sticking a fork or knife into the Moi-moi and if it comes out sticky then cook for some minutes more. If it comes out clean, then it’s ready to be served. You can serve with rice, custard/ pap (akamu), garri etc. ENJOY!
This is simply how I make my Moi-Moi. If you find this helpful please let me know in the comment section.
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