Recipe for Moi Moi
Moi Moi
Ingredients
Beans (black eyed beans or brown beans)
Ground crayfish
Stock cubes(for seasoning)
Habanero pepper (Atarodo).
Red Bell Pepper (Tatashe)
Onion
Vegetable oil
Egg/fish/minced meat
PREPARATION
1.Soak and wash the beans to remove the coat by scrubbing off the bean coat or skin.
Make sure to remove all the bean coat until you are left with white coat-less beans.
Wash the beans to remove the outer coat, keep squeezing, washing and sieving till you are left with the white beans then you can prepare for the grinding part.
Wash the peppers and slice the onions. Split the red tatashe into two halves to remove the seeds at the center, this practice is necessary because the seeds add an unpleasant taste to moi moi.
Put the beans, onions, crayfish, stock cubes and tatashe or shobo) in a blender and grind.
Do this in batches. (If you have a good blender, you can grind the beans at this point, but if not, let the coat-less beans soak in water again for at least 2 hours to soften it further). Grind the beans until you get a very smooth consistency, without lumps.
You can also take it to the commercial grinding mill.
2.Choose what extra garnishes you want to add to the Moimoi;
If it’s eggs, boil the eggs, remove the shells and slice into small pieces, then set aside.
If it’s fresh fish, boil the fish,remove bones and cut into small pieces.
Oil the containers you’ll be using.( like the little plastic bowls).
If you prefer Banana leaves, then wash thoroughly and leave to dry out.
3. Pour the blended beans into a wide bowl;Stir and slowly add some water and continue stirring until you get a lighter consistency, but not too watery.
Now, add the vegetable oil, taste for salt and if need be, add a little salt...
Mix thoroughly and then take out your oiled moi moi containers or moi moi leaves.
4. Pour the mixture into each of the containers and add your egg or any other garnishes you prefer. Seal or cover the containers and set aside.
5. Now, line the base of your pot with foil paper or the some moi moi leaves;
Pour in some water and set to boil. When the water is boiling, place the sealed Moi moi into the pot of boiling water and leave to steam.
6. As the Moi moi starts to cook. Add a little quantity of water from time to time,so that it doesn’t begin to burn underneath.
But be careful not to add to much water.
You certainly don't want water penetrating the containers or the leaves.
7. After about 45 minutes, put a knife through the Moi Moi; if the knife comes out clean, then the moi moi is ready. You could as well leave it for about an hour and thirty minutes, adding little water when necessary.
Take out the Moi moi from the pot and leave to cool a bit.
Now your moi moi is ready for consumption.
You can take your moi moi with rice dishes or as breakfast with Pap.
Ingredients
Beans (black eyed beans or brown beans)
Ground crayfish
Stock cubes(for seasoning)
Habanero pepper (Atarodo).
Red Bell Pepper (Tatashe)
Onion
Vegetable oil
Egg/fish/minced meat
PREPARATION
1.Soak and wash the beans to remove the coat by scrubbing off the bean coat or skin.
Make sure to remove all the bean coat until you are left with white coat-less beans.
Wash the beans to remove the outer coat, keep squeezing, washing and sieving till you are left with the white beans then you can prepare for the grinding part.
Wash the peppers and slice the onions. Split the red tatashe into two halves to remove the seeds at the center, this practice is necessary because the seeds add an unpleasant taste to moi moi.
Put the beans, onions, crayfish, stock cubes and tatashe or shobo) in a blender and grind.
Do this in batches. (If you have a good blender, you can grind the beans at this point, but if not, let the coat-less beans soak in water again for at least 2 hours to soften it further). Grind the beans until you get a very smooth consistency, without lumps.
You can also take it to the commercial grinding mill.
2.Choose what extra garnishes you want to add to the Moimoi;
If it’s eggs, boil the eggs, remove the shells and slice into small pieces, then set aside.
If it’s fresh fish, boil the fish,remove bones and cut into small pieces.
Oil the containers you’ll be using.( like the little plastic bowls).
If you prefer Banana leaves, then wash thoroughly and leave to dry out.
3. Pour the blended beans into a wide bowl;Stir and slowly add some water and continue stirring until you get a lighter consistency, but not too watery.
Now, add the vegetable oil, taste for salt and if need be, add a little salt...
Mix thoroughly and then take out your oiled moi moi containers or moi moi leaves.
4. Pour the mixture into each of the containers and add your egg or any other garnishes you prefer. Seal or cover the containers and set aside.
5. Now, line the base of your pot with foil paper or the some moi moi leaves;
Pour in some water and set to boil. When the water is boiling, place the sealed Moi moi into the pot of boiling water and leave to steam.
6. As the Moi moi starts to cook. Add a little quantity of water from time to time,so that it doesn’t begin to burn underneath.
But be careful not to add to much water.
You certainly don't want water penetrating the containers or the leaves.
7. After about 45 minutes, put a knife through the Moi Moi; if the knife comes out clean, then the moi moi is ready. You could as well leave it for about an hour and thirty minutes, adding little water when necessary.
Take out the Moi moi from the pot and leave to cool a bit.
Now your moi moi is ready for consumption.
You can take your moi moi with rice dishes or as breakfast with Pap.
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