Designer Moimoi
Moi-moi or moin-moin. Any one wey you like call am 
is simply steamed bean pudding. You can make it anyway you want. With
Palm/Vegetable/Olive/Sunflower oils… a mix of vegetable and palm
oil…like I said, you can do it any way you liiiiike! *hehe*
Alternatively, you can bake them in the oven but nothing beats steaming
jare!
Baking dries it up. There is a certain moistness that steaming gives to it. Even when re-heating, I choose to re-steam as micro wave oven does dry it up too.
You can add an array of meat or fish protein to your moi-moi and or vegetables as well. I choose to use a mix. “Orishirishi” as they say is the spice of life. lol
Are you ready to make your moi-moi? Let’s do it!
Makes: 8
Prep time: 20 minutes
Cook time: 40 – 50 minutes
Total time: 1 hour- 1 hour 10 minutes
Meal type: Side dish
Misc: Serve hot
Ingredients:
3 cups of beans (I used honey beans)
1 cup of crayfish (before blending)
10 small red pepper
2 dried bonga fish (cut into bits and thrown into the moi-moi mix)
3 small tatashe ( 2 blended 1 for garnishing)
1/2 large onion
2 cooking spoons of vegetable oil
1/2 cooking spoon of palm oil
Dried shrimps for garnishing
2 eggs (hard boiled)
2 seasoning cubes
Salt to taste
Utensil needed:
Plastic containers with lid to cook the moi-moi in.
Preparation:
Step One:
Boil and slice your eggs (invest in an egg slicer not only does it give you perfectly sliced eggs, it makes you use less eggs). Wash and steam the dried shrimps in water and salt. It softens the shrimps and kills germs. Set them aside.
Step 2:
Soak the beans in water and peel off the skin by putting the soaked beans between your palms and rubbing them to take off the skin. Continue this process until you have taken off all the skin.
Step 3:
Blend the beans with the onion, pepper, tatashe and crayfish until it is smooth. Add 1 cup of water, mix properly then add the seasoning cubes and salt.
* Be careful when adding salt as moi-moi can easily become salty. Keep tasting it to get the salt content right.
Step 4:
See the moi-moi consistency? Add the vegetable and palm oil. Stir properly and add the bits and pieces of bonga fish into the mixture. *Bonga fish dey sweet for moi-moi o! Kai!*
Step 5:
Spoon the mixture into the plastic containers. Cover the containers with their lids and place them in a pot. Add some water at the base of the pot and steam for 2o minutes.
Now, to get a very lovely garnished top. Do not add the shrimps, eggs and veggies to the moi-moi at the start of the steaming process. Steam for 20 minutes to harden up the pudding a bit. Then turn off the cooker. Carefully design the top of the moi-moi with your choice animal proteins and veggies. Set the containers back into the pot and continue cooking.
Voila! C’est pret!
Designer Moi-moi
Bon apetit toute le monde!
is simply steamed bean pudding. You can make it anyway you want. With
Palm/Vegetable/Olive/Sunflower oils… a mix of vegetable and palm
oil…like I said, you can do it any way you liiiiike! *hehe*
Alternatively, you can bake them in the oven but nothing beats steaming
jare! Baking dries it up. There is a certain moistness that steaming gives to it. Even when re-heating, I choose to re-steam as micro wave oven does dry it up too.
You can add an array of meat or fish protein to your moi-moi and or vegetables as well. I choose to use a mix. “Orishirishi” as they say is the spice of life. lol
Are you ready to make your moi-moi? Let’s do it!
Makes: 8
Prep time: 20 minutes
Cook time: 40 – 50 minutes
Total time: 1 hour- 1 hour 10 minutes
Meal type: Side dish
Misc: Serve hot
Ingredients:
3 cups of beans (I used honey beans)
1 cup of crayfish (before blending)
10 small red pepper
2 dried bonga fish (cut into bits and thrown into the moi-moi mix)
3 small tatashe ( 2 blended 1 for garnishing)
1/2 large onion
2 cooking spoons of vegetable oil
1/2 cooking spoon of palm oil
Dried shrimps for garnishing
2 eggs (hard boiled)
2 seasoning cubes
Salt to taste
Utensil needed:
Plastic containers with lid to cook the moi-moi in.
Preparation:
Step One:
Boil and slice your eggs (invest in an egg slicer not only does it give you perfectly sliced eggs, it makes you use less eggs). Wash and steam the dried shrimps in water and salt. It softens the shrimps and kills germs. Set them aside.
Step 2:
Soak the beans in water and peel off the skin by putting the soaked beans between your palms and rubbing them to take off the skin. Continue this process until you have taken off all the skin.
Step 3:
Blend the beans with the onion, pepper, tatashe and crayfish until it is smooth. Add 1 cup of water, mix properly then add the seasoning cubes and salt.
* Be careful when adding salt as moi-moi can easily become salty. Keep tasting it to get the salt content right.
Step 4:
See the moi-moi consistency? Add the vegetable and palm oil. Stir properly and add the bits and pieces of bonga fish into the mixture. *Bonga fish dey sweet for moi-moi o! Kai!*
Step 5:
Spoon the mixture into the plastic containers. Cover the containers with their lids and place them in a pot. Add some water at the base of the pot and steam for 2o minutes.
Now, to get a very lovely garnished top. Do not add the shrimps, eggs and veggies to the moi-moi at the start of the steaming process. Steam for 20 minutes to harden up the pudding a bit. Then turn off the cooker. Carefully design the top of the moi-moi with your choice animal proteins and veggies. Set the containers back into the pot and continue cooking.
Voila! C’est pret!
Designer Moi-moiBon apetit toute le monde!
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