Hello all foodies, welcome to my blog. Hope you all doing great. This is actually my first post in this community although I usually participate in the weekend thread contest on inleo. In a bid to help users get topic ideas for their contents, the inleo community started a monthly initiative #aprilinleo, where each day has a topic and today for today is for "recipe, family dishes and dining out" so I thought to share this moi moi recipe with you all. Hope you will like it.
Moi moi is a very tasty, nutritious and healthy food suitable for both the old young and children too. It's actually made from beans so it's good for everyone.
Moi moi is one of the popular foods in my country, Nigeria and it's usually served in most events. I love moi moi and that's why I usually cook it almost every weekend when I have the time.
That being said, let's see the ingredients we'll be needing
- Beans - brown beans or black eye beans called beans akara or patasco.
- Fresh Pepper / Red bell pepper
- Onion
- Crayfish
- Fish - dry fish, ice fish like scumbia or mackerel or you can use sardine like I did.
- Vegetable oil
- Salt to taste
- Water
- Seasoning cube of choice.
- Ginger and garlic - if you want.
- Containers like plastic plates. Some use aluminum foil, plantain leaf or etere, which is the popular one for wrapping moi moi.
- You can also add brisket bone, bone marrow or egg to make it tastier, that's if you want.
There are more, depending on one's choice but I only use these.
Procedure
Select the beans to remove dirt, after that soak in warm water for like thirty seconds, then wash and sieve.
Next is to remove the seed cover or flesh and there are ways to do that. Either you use your hands to mash it or you use mortar to give a light pound just like in this image.
Wash the beans again so as to remove the covers completely and you do this by sieving the water containing the seed cover like up to three times until they are completely washed out.
Then the final wash with a clean water.
Next is grinding. Add the pepper, onion, ginger, garlic, crayfish all together with the beans and grind until smooth. Here you have to be careful with adding water so it doesn't become too watery. Doing this will make the moi moi too soft.
The cooking
- Once your beans paste is ready, pour in a bowl, add seasoning cube, vegetable oil and salt. Turn so they can mix very well, then add the fish last.
- Get your pot, put either the stem of a pawpaw leaf or the leaf itself inside the pot. This is to protect the pot from burning, then add a little quantity of water.
- Scoop the beans mixture and pour inside the moi moi plates, foil or the leaves I mentioned earlier one after the other and put inside the pot until you're done. Add more water so it gets to a certain level but not to the brim, cover with cellophane or aluminum foil and finally cover with the lid. Set on heat and allow to cook.
The cellophane or aluminum foil is to help it absorb steam so it can cook faster.
While cooking ensure you check it every now and then like ten minutes intervals to top up the water so it doesn't burn but ensure that the water doesn't get to the top plates.
Allow to cook for about forty-five minutes to one hour. Once you confirm it's well cooked, bring it down, allow to cool so it can solidify.
You can serve it with pap, custard, rice, garri or even eat it with stew. It's a perfect meal for breakfast, lunch or even dinner.
Thank you for reading and I hope you like it, please let me know.
Still the #threadsaddict 😂
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