moimoi recipe

Ingredients

  • Black eyed beans – 1.5 cups
  • Medium onion – 1/2 
  (chopped)
  • Red bell pepper (Tatashe) –  1 (chopped)
  • Scotch bonnet pepper (ata Rodo) 1or 2
  • Eggs – 4  (boil and peel 2 of the eggs )
  • Ground crayfish – 1 Tablespoon
  • Palm oil- 3 Tablespoons
  • Melted butter (optional) – 3 Tablespoons
  • Bouillon cube (Maggi) – 1
  • Salt (to taste)

Other: One large loaf pan for steaming

Directions

  • Prepare the beans  – Pre soak beans in warm water (preferably overnight), Peel the beans,
 rinse and remove beans skin) 
  • Combine beans, red bell pepper, onion and and 1 cup water in a blender, blend until you have a very smooth
 batter


  • Pour the batter into a large bowl, Crack the left over eggs into the batter. Set aside
  • Dissolve salt, palm oil, crayfish and bouillon cube in 2 tablespoons of boiling water, set aside to cool. once cooled add to batter


  • With a spatula or turning pin (omo orogun) or electric mixer- Mix the batter thorough ( this is to incorporate air into the batter and fluff the resulting moi moi. mix for about 10 minutes) . Taste and adjust for seasoning
  • Add 4 cups water to a large pot, set on high heat and bring to a boil
  • Oil the pan, pour half of the batter into the loaf pan, add in the sliced boiled eggs, pour in the left over batter. Cover the loaf pan tightly with some aluminum foil.
  • Place the batter filled loaf pan in the pot of water ( it shouldn’t be covered in water), place a tight lid over the pot and reduce the heat to medium. Steam for 45-60 minutes

Remove from heat and set aside to cool. Enjoy.



Comments

Post a Comment

Popular posts from this blog

egg sauce

Image
 Egg Sauce Nigerian Egg Stew is a popular Nigerian Stewed eggs recipe. Egg stew is very easy to make and is a staple in most Nigerian homes. It is particularly eaten at breakfast and is enjoyed with boiled Yam, Bread, Potatoes or Plantain. So, let’s cook! Ingredients: 3 Medium Eggs 1 Cooking spoon Vegetable/Olive Oil 1/2 Can Chopped Tomatoes or 3 Medium Cherry Tomatoes 1 Red Bell Pepper 1/2 or 1 Scotch Bonnet 1/2 Onion (Chopped) 2 Garlic Cloves (Minced) 1 Stalk Spring Onion(Chopped) 1/2 Teaspoon Curry and Thyme 1 Knorr Chicken Cube Salt to Taste. Preparation: Blend the Peppers and Tomatoes roughly and set aside. Also, whisk the eggs and set aside. Pour the oil into a frying pan or wok. Place on medium heat. When it’s hot, add the minced Garlic, saute for a minute. Then pour in the chopped Onions, saute till fragrant… Add the chopped Tomatoes and Peppers, Knorr cube, Thyme, Curry powder and Salt to taste. Fry for 6-8 minutes…. Pour in the chopped Spring Onions, fry for a minute… Whi...
Read more

Special Coconut Rice

Image
Nigerian Coconut Rice Recipe for the coconut lover.   Ingredients 2 tbsp coconut oil (or any oil you prefer) 1 cup diced red onions ½ tsp ground red pepper ½ tsp curry ½ tsp salt 2 maggi cubes ⅛ cup crayfish blended 3 habanero peppers (chopped) 1 cup sweet peppers (chopped) 2 cups coconut milk 1 ½ cup long grain parboiled rice thoroughly washed Instructions To a medium-sized pot, heat up your oil on medium heat and throw in your chopped red onions. Fry until the onion redness starts to fade. Add in your crayfish, peppers, curry, salt, oregano, maggi cubes, habanero peppers and sweet peppers. Stir for about 5 mins Pour in your coconut milk and stir with the other ingredients Add in your rice and cook for 45 mins on medium heat Serve and Enjoy!  
Read more

Abacha(Igbo Salad)

Image
Ingredients  5 serving 300 g Abacha (dried shredded cassava) 100g Ugba(Ukpaka) 200 ml Palm Oil 2 tablespoonful ground Crayfish 1 teaspoon ground Ehuru(calabash nutmeg)(optional) 1 level teaspoon ground Potash(akaun) 1 Stock cube/ powder(seasoning cube) 1 large or 2 small Onions to taste Chili Pepper/ any hot pepper (to taste) Salt 1 tablespoonful finely chopped Garden Egg leave.(You can use thinly sliced utazi leaves or spinach leaves as an alternative) Boiled Dried fish or Stockfish Kpomo or Kanda (cow skin) Steps First wash, season and cook the kpomo(slice the kpomo into tiny bits).  b. Soak the dry prawns in hot water to soften them a bit and strain. c.  If you haven,t done this yet, also cut the fresh fish and fry.  Also shred the boiled dried fish / stock fish. Then set all aside for later use. Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use. e. Rinse the Ugba...
Read more