Moi moi a versatile food in Nigeria; it pairs well with akamu, acha pudding, garri, jollof rice and sometimes Quaker oat; it is usually prepared by steaming.
Instead of steaming your moi moi, you can also bake it in the oven by placing your loaf pan or moi moi bowls in a bigger loaf pan filled with water and then bake at 350F for 35- 40 minutes or until the liquid dries in the moi moi.
Moi moi can be wrapped in banana leaves or with ewe, this is the traditional way of making moi moi, however, if you live where there is no access to moi moi leaves, you can use containers, foil papers or plates to make your moi moi, these work well for this recipe too. Below are the ingredients you need for moi moi. See the Video above for the short video on how to make moi moi.
Ingredients for moi moi
1. 2 cups of beans (black eyed beans)
2. 1 frozen mackerel, cut into medium sizes
3. 3 bell peppers (tatashe)
4. 4 medium tomatoes, optional
5. 3 scotch bonnet peppers (Ata Rodo)
6. ½ cup of crayfish, rinsed
7. 2 medium onions
8. 1 teaspoon curry powder
9. 4 eggs (2 hard boiled and two raw eggs)
10. 1 teaspoon thyme
11. 2 stock cubes
12. 3 tablespoons cooking oil
13. Salt to taste
14. Moi moi containers
Steps for Making Moi Moi
1. Add beans into a wide bowl and top up with cool water, leave beans to stay overnight or for 6 hours to absorbed water and easy to peel.
Use a mortar and pestle to gently peel the beans or use hand to peel the beans skin by rubbing beans against your palms. Add water to
the beans and pass it over a colander to strain out the peeled skin, add clean water to the beans to rinse properly.
2. Cut bell peppers and onions into smaller sizes. Season and cook the mackerel to extract some rich stock after that take out the bones and
use a fork to shred the fish into smaller. Place 2 stock cube in a bowl with alt, use the hot fish stock to dissolve it and set aside. Boil eggs
and slice them into circular shapes. Oil inside of the moi moi bowls/pans with a little oil or butter and set everything aside.
3. Combine beans, red bell pepper, onion, crayfish and ½ cup of water in a blender, blend until the barter turns out very smooth. Pour beans
into a wide bowl, season with the dissolved stock cube, salt, curry powder, thyme and stir very well until well incorporate.
4. Add the fish stock to the beans to adjust the consistency (it should be neither watery nor too thick).
5. Pour the mixed bean barter into your moi moi bowls half way full; don’t full the bowls to the brim because moi moi tends to swell as it
cooks.Combine the hard-boiled eggs and the shredded fish to the moi moi in the bowls.
6. Add about two cups of water to a wide pot, place the moi moi in the pot of water and place a lid over the pot with a foil paper wrapped
over it. This will help to trap in air while the moi moi is steaming.
7. Place the moi moi on heat to cook for 20 minutes ; exchange the position of the bowls if you can by taking the moi moi bowls below to the
top and the ones at the top to the bottom of the pot so that the heat get distributed evenly to each of the bowls. Also, add small quantity
of water at time while cooking the Moi Moi if needed.
8. After cooking moi moi for another extra 20 minutes, insert a fork or tooth pick inside it to check if the liquid is dried, ones it comes out dry
it means moi moi is done. Take the pot off heat, moi moi is cooked serve warm with rice or pap.