Moi Moi is traditional Nigerian delicacy steam cooked with blended beans to make perfect moi moi, this delicious meal can be eaten all alone or as a side dish in jollof rice, pap (Akamu, Ogi), garri, or with salad.
This popular food commonly serves in weddings, parties, special occasions, and festival, once jollof rice is present moin moin is the next door neighbor no doubt about that.
Basically, there are different ways of cooking this delicious food it can be wrapped in Uma leaves (thaumatococcus Daniellii), Aluminum foil, Banana leaves, heatproof nylon, and in moi-moi plates.
In the absence of Uma leaves, I love using Moin Moin plates, since it’s easier to handle and the fear of the mixture being pouring out while trying to wrap or the foil and nylon bursting on the process of cooking is not necessary.
How to Cook Perfect Nigerian Moi-Moi
- 3 cups of beans (Brown or Black eyed beans)
- 4 habanero pepper (atarodo, ose, fresh pepper)
- 4 Tatashe pepper
- 1 large onion
- ½ teaspoon ground nutmeg
- 3 cubes Maggi seasonings
- 3 tablespoons of ground Cray fish
- ½ cup vegetable oil
- Salt to taste
- Water (as desired)
- Corned beef: this is added into the blended beans before cooking
- Hard-boiled eggs: the eggs should be cut into 2 equal places add to the puree beans before cooking.
- Born marrow: spice and cook ready for use in cooking your Mai Mai as some will call it.
- Fish: remove the bones spice and cook or use can fish.
Before cooking this recipe
Most importantly, the beans should be wash as you remove the skin/coat, thereafter, soak the beans in clean water for about 20 – 30 minutes while you organize other ingredients.
Similarly, the plates should be rinse and coat with vegetable oil set for use.
- First and foremost wash your onions and dice, wash the tatashe and remove the seeds, and the habanero pepper (atarodo) ready for blending.
- Secondly, drain the water from the beans and blend together with your pepper, onions, tatashe, and puree to smooth then, pour into a large deep bowl.
- Thirdly, pour in the vegetable oil into a frying pan and heat, after that pour the hot oil into the puree beans, add in your Crayfish, Maggi seasoning, nutmeg, salt to taste, and enough water.
- Fourthly, turn to ensure all ingredients are well mix and not too thick else add more water making it lighter not too watery.
- Finally, is time to start dishing in the mayin moyin into the coated plates, subsequently, adding your fish ready to cook.
In conclusion, in a large pot, pour in little water place on fire to cook, after that, start placing the plates into the pot when done cover cook for about 1 hour.
however, the size of each plate also determine the length of time it takes while cooking, but to be on the save side, use a knife and pears, if the knife comes out clean then is done if not cook for another 20 minutes.
In addition remove from fire allow cooling serve warm not hot.
Serve and enjoy!