Nigerian Moi Moi Recipe
• Prep Time: 50mins
• Cook Time: 45- 50mins
• Blender/ Commercial Mill
• Medium sized pot
• Steaming Containers: Since moi moi is steam cooked, any of these Containers could be used: Uma leaves(Thaumatococcus Daniellii) With the stems, Aluminum Foil, Santana Nylon, Small plastic containers, e.t.c.
The Filling: For the filling, If you intend using fish, Remove the bones, Shred and set aside. If you intend Using Eggs, Boil & slice into two or four and set aside. If you intend Using Marrow bones, Season well, Boil and set aside (Without the stock). You can be as generous as you want to be with any filling you intend using.
Step 1: Pick the beans to remove the chaff and place in a large bowl. Add some water and leave for about 5mins before washing so it’d be easy for the skin to come out. This part is tricky because if you soak the beans with the skin longer than normal it’d be more difficult to remove the skin eventually. Wash by rubbing the beans between your hands till all the skin comes off. Sieve off the skin severally with water till you’ve got only the white beans left.
Step 2: Place the beans in a bowl and soak in water for another 3 hours . This is to soften the beans further so you’d get the perfect texture when you blend. If you intend using a commercial mill, you can skip this step.
Step 3: While then beans soak, Wash the peppers, Onion and set aside. Remember to remove the seeds of the tatashey before washing (it’s usually bitter)
Step 4: Blend the beans with the Peppers and onions till you get a very Smooth but thick mixture (A very good blender with sharp blades would come in handy at this point). Blend till its completely smooth- this may take a few minutes, depending on your Blender. If you don’t have a good blender, You can simply use a commercial mill (Make sure you take your own water). Pour the blended mixture into a large bowl
Step 5: Add the Crayfish, Crushed Seasoning cubes, Salt and Vegetable oil – Stir
Step 6: If you are using the Uma leaves: Line the bottom of the pot with the stems of the leaves then add just enough water to cover the stems. Fold the leaves into a cone/pyramid shape in your hand and secure the thin end by flipping it up. Pour a cup of the beans mixture into the cone, add a little Quantity of the filling and fold up to close.
Place the filled cone gently on the stems in the pot. Repeat the process for the rest of the mixture and finally cover the pot with leaves before covering with the pot cover. If you are Using Aluminum foil, fold and secure one open end, Fill with 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 filled moi moi within the pot. If you are using plastic containers, place the filled containers within the pot. Add a little water just halfway through the first set of plastic containers within the pot then cover. A steam pot should be used where available.
Step 7: Cover the pot and turn on the burner to medium heat. Leave to cook for about 45- 50mins while adding water intermittently.
Step 8: The moi moi is done Once you insert a toothpick/fork within one and it comes out clean.
Moi moi may be eaten alone, with pap, rice or with eko (Corn or millet pudding). It may also be consumed along with soaked garri.