Moi moi is a popular protein-rich Nigerian dish that is distinctively delicious. There is everything you need to know about the uma leaves moi moi recipe because it's been around for quite a while now and I've actually got around trying it before. Just recently, I decided to give it a go again and see how it turns out as you never can tell until you give it a try.

This particular moi moi recipe is prepared with some special leaves known as uma leaves by the Igbos, ewe eran by the Yorubas and botanically known as Thaumatococcus daniellii. This particular leaves render distinctive taste to the moi moi making it super delicious.
Thaumatococcus daniellii (ewe eran) leaves moi moi(3)

To get the beans ready for the moi moi preparation, the beans ought to be soaked before the skin can be easily peeled off. I usually peel the beans outer skins 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.
ere ewan moi moi

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.

Once the beans are clean and free from the coverings, it is then time to blend them with the other ingredients. The beans are blended alongside with ingredients such as onions, peppers and bell peppers.

ere ewan moi moi (1)

Afterwards, the blended mixture is mixed with vegetable oil, cooked fish or corn beef, salt and chicken stock cube. The mixture is properly stirred and then scooped into cylindrically wrapped uma leaves (ewe eran).

It might also interest you to know that moi moi can also be wrapped in banana leaves as well and they still come out very nice just like those wrapped in uma leaves.

Thaumatococcus daniellii (ewe eran) leaves moi moi(1)

Although some people might consider preparing moi moi to very difficult but that is very far from it. It is super easy to make and the finished products usually turns out colourfully delicious.

Thaumatococcus daniellii (ewe eran) leaves moi moi(2)

I hope you will enjoy this uma leaves moi moi recipe as you give it a try.
Blessing :-D


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