Moi moi is an African bean dish precisely from Nigeria, which is prepared from a mixture of blended onions, peppers, tomatoes, bell peppers and peeled beans etc. Although it is believed that moi moi originated from the eastern part of Nigeria (Igboland or Ibo land), presently this dish has now become a popular dish all over Nigeria and even beyond.
The Yoruba’s, Edo, Benin, Hausa, Urhobo and even Ghana, Ivory coast do prepare this dish with slight differences in the recipes. Most people even consider peeling the beans skins a waste of time and loss of nutrients but rather prefer just soaking the beans and blending it unpeeled. Although, I haven’t tasted the unpeeled version, but I have no doubts that the taste will also be fantastic… I Will Give It A Try Very Soonish!
Lately, moi moi dish has been on my list of delicious recipes to share with fans. I always enjoy the dish coupled with the unique texture and taste the meal renders to my taste bud. Moi moi is among one of my childhood favorite dishes although I dislike washing and peeling the beans skin but this is no longer the case today because I can now wash and peel the beans within a space of few minutes..
Kudos to my creative technique that saves me tonnes of time and energy. Believe me, once you’ve got the beans soaked for few hours before washing and peeling, then the remaining task is just as good as accomplished. Moi moi is so easy to blend together using ingredients you personally can even have at hand in the kitchen and the dish is also on the healthy side.
Moi moi is an excellent source of protein which is highly recommended for the building blocks of our body…. Oh, apart from being healthy, moi moi of course, tastes super delicious and yummy too. This moi moi recipe meets all of the requirements of a delectable meal…… Moi Moi is prepared by soaking the beans in cold water for at least 2-3 hours to get soften. Soaking the beans facilitates easy removal of the outer skin of the beans before blending.
I usually peel the beans outer coat by draining out water and transferring the beans into a mortar. Using a pestle, I gently press it over the beans so that the outer covering can separate from the beans. Using mortar and pestle for removing the outer covering of beans is more convenient and faster unlike doing same with bare hands.
Once the peels have been separated from the beans, then pour water into the beans to cover the beans properly, stir very well so that the peels float on the surface of the water. Sieve in the peels into a sieve, add another water and continue same process until all the peels are removed.
Just continue the process of washing and peeling until the beans are properly clean.
Once the beans are clean and free from the coverings, it is then time to blend it with the other ingredients.
The beans are blended alongside with ingredients such as onions, peppers, bell peppers and tomatoes. Alternatively, you can use concentrated tinned tomatoes and the color is still amazing.
Once the beans are properly blended, you can go ahead and pour it in either a mortar if you have one otherwise just pour the mixture in a clean bowl before adding some additives; either corned beef, cooked beef, cooked chicken, sardines, boiled quartered eggs, or fish. Be sure to chose only one of the listed additives, you don’t want an abnormal mixture in your moi moi…
Once the moi moi mixture is ready, then scoop into the designated moi moi plates, foil, wrapped baco foil, broad ewe eran leaves botanically known as Thaumatococcus daniellii, slanted pyramid/cylindrical shaped banana or plantain leaves. Afterwards, add the plated moi moi or wrapped moi moi in a cooking pot that is partly filled with boiling water and cook until done. It is noteworthy to properly fold the leaves after scooping in the moi moi if using the broad ewe eran leaves, slanted pyramid/cylindrical shaped banana or plantain leaves.
Yes, I love the fact that moi moi can be colorful, depending on the coloring (tomato etc) added during preparation, seasoned with mixed spices, local spices, eggs, corned beef, stock cubes etc, depending on your choice of preference with just few drops of vegetable oil. Most people prefer the local version of moi moi, which is prepared using red palm oil or palm kernel concentrate, which also adds a reddish color with some additional local flavor to the dish, I promise you would want to go for more portions due to the fantastic taste and aroma.
Once the moi moi is properly cooked, allow it to cool down before eating. Moi moi can be eaten alone as main meal or can be served as a side dish with other main dishes such as jollof rice, white rice and stew, bread, soaked garri or with akamu (ogi). The texture of these moi moi is just the way I want it; colorful and soft, thanks to all the ingredients. I really enjoy this, but if you prefer your moi moi a lot more thicker or softer, be sure to play around with the quantity of water or meat broth added. The tomato color really shines through, but I think I can make it more colourful the next time I will prepare it. For this moi moi, I used it as a side dish with jollof rice and the whole combination is just a perfect one for me; healthy and delicious……..