Prepare Nigerian Moi Moi with Beans Flour
The Ultimate Cooking Nigerian Moi Moi Series
Moi Moi may be very tough to prepare because the entirety is blended off the range earlier than cooking. If you get the integration wrong, there’s no going back when you begin cooking. If you’ve got tried cooking Nigerian Moi Moi numerous instances however still can not get it right.
For 7 massive wraps of Nigerian Moi Moi, you may need:
250g beans flour
2 tablespoons floor crayfish
3 huge inventory cubes
1 teaspoon floor nutmeg
Salt and Habanero pepper (to taste)
2 Tatashe peppers (deseeded)
or 200g watery tomato puree (sold outdoor Nigeria)
three cooking spoons vegetable oil
1.2 litres cool water
Hard boiled eggs: Cut the eggs into small pieces and add after scooping the Moi Moi mix into bowls, uma wraps or aluminium foil luggage.
Bone Marrow: Cook the bone marrow with onions, thyme, salt and inventory cubes till done then add to the Moi Moi while mixing.
Corned beef: separate into small chunks and upload to the moi moi during mixing. You can also add to the moi moi after dishing then into cooking bowls or foil baggage.
Aluminium foil or
Plastic Bowls or
Uma Leaves (Thaumatococcus Daniellii)
Jacket Moi Moi
Notes at the ingredients
The tomato puree gives the Moi Moi its traditional peachy color. If you are in Nigeria, the first-class component to use is tatashe pepper. I do now not like the flavor of purple bell peppers in my Moi Moi consequently I do not endorse it but you could attempt it and notice if you like it.
Nutmeg gives the Moi Moi its classic taste. It could be very critical.
I used 1.2 litres of water because I love tender Moi Moi. This quantity includes the water used to mix the Moi Moi and that used to mix the dry components. If the usage of bone marrow, the quantity of stock must be a part of the 1.2 litres of liquid you’ll use in blending the Moi Moi. If after using this amount and you aren’t happy with the feel, modify the quantity of water consequently but I suggest that you use as a minimum 1 litre of water for the 250g of beans flour else the Moi Moi can be hard.
It is high-quality to apply cool water whilst blending the beans flour.
Using the proper quantity of oil to your Moi Moi ensures that it has a great texture and rolls off the tongue when you devour it but feel unfastened to apply any quantity of oil you want. And it’s miles beneficial to use tastless and odourless oils in Nigerian Moi Moi.
Before you prepare
Prepare the moi moi boxes.
Mix the beans flour with 500mls of cool water, ensuring there are minimal lumps. You can achieve this by way of including a small quantity of water, mix that then add every other small amount. When performed, cover and go away to soak for three hours.
It is really useful to use one in every of eggs, bone marrow or corned red meat, not the three at the equal time. If you’ll use eggs, cook dinner until hard boiled, reduce every egg into about 4 portions and set aside. If you opt for bone marrow, cook it with huge chunks of onion, salt and stock cubes and set apart the stock. If the use of corned beef, open the can and separate the beef into small lumps.
Wash the tatashe pepper (if the use of it). Remove the tatashe seeds cut the flesh into tiny pieces. Wash the habanero/scotch bonnet peppers, cut into small portions and set aside.
Cut the onions into portions, grind the crayfish with a dry mill.
Crush the inventory cubes and set apart. Grind the nutmeg if you acquire the nuts.
Mix the ground crayfish, ground nutmeg, overwhelmed stock cubes, pepper and tomato puree with a small quantity of water and set apart.
1.After 3 hours, pour the aggregate of substances into the bowl of soaked beans flour. Add the chopped onions and tatashe (if the use of it). Stir very well to mix.
2.Blend the mixture from 1 above in small batches without adding any more water till you get a smooth Moi Moi batter. When carried out, pour right into a large enough bowl.
Three.Set a small amount of water at the range to boil. Use a massive pot.
4.Slowly add the final water to the Moi Moi batter and stir the combination at the identical time.
5.Add the vegetable oil. If using corned red meat, upload the portions now. If using bone marrow, upload it with the inventory presently. Remember to reduce the whole quantity of water you’ll use for the recipe by the amount of the bone marrow inventory.
6.Add salt to taste and stir very well.
7.By now the water ought to have boiled. Add a base for the Moi Moi bags to the pot. You can use a steel wire mesh, pieces of aluminium foil or plastic luggage.
8.Dish the Moi moi blend into boxes of your choice, upload egg to each container, seal/cowl and set them inside the pot. When performed, cowl them with a huge piece of aluminium foil or a plastic bag to keep the warmth in. Then cover begin cooking on medium warmth.
9.While cooking, maintain an eye on the Moi Moi and add some water if essential.
10.Cook for as a minimum one and 1/2 hours and it ought to be carried out. If the use of bowls, it will take longer. Confirm that it’s miles accomplished through putting a knife via it, if the knife is stained with Moi Moi paste, then the Moi Moi isn’t always carried out, however if the knife just has a mild smear of Moi Moi, then it’s executed.
11.Spread the baggage out on a tray to chill all the way down to a relaxed temperature.
Serve with all Nigerian rice dishes, Fried Plantains, Akamu or Ogi (for breakfast) or with Steamed Vegetables. You can also serve Moi Moi as a snack with a chilled drink.