Moi-Moi
Moi-moi (also known as mai-mai or moyin-moyin) originates from Western Nigeria, but is widely eaten across the country. Traditionally cooked in leaves, the folding of which is an art in itself! Use ramekins, self-folded foil envelopes or buy ready-made foil containers.
Author: Nky
Recipe type: Vegan
Cuisine: Nigerian
Ingredients
- 250g peeled honey or black-eye beans
- 2 large bell peppers (seeded and cut into large pieces)
- 2 onions (peeled and quartered)
- 2 scotch bonnet chillies (more or less as you wish)
- 250ml water
- 40g creamed coconut (optional, in which case increase the oil to 50ml)
- Salt to taste
- 30ml vegetable oil
Instructions
- Rinse and soak the beans for 2-3 hours (or overnight) in cold water.
- Drain and rinse before using.
- Put all the ingredients in a blender, adding the water a little at a time until you achieve a very non-grainy smooth paste - rub a little in between your fingers to test.
- Taste the mixture for seasoning - it should be slightly over-seasoned.
- Lightly oil the moulds, and fill them up to about three quarters with the liquidised mixture. If making the non-vegan version, add the other ingredients at this point.
- Cover each mould with some tin foil, if they do not have lids.
- Put a trivet in a large saucepan and add some freshly-boiled water. Place the filled moulds, pyramid-style, in the pan, ensuring that the water is no more than half-way up the bottom mould.
- Use some foil over the pot before putting on its lid. This helps create a tight seal.
- Steam for 30mins to 1 hour, depending on the size of the moulds. You may need to add some water if the pot is boiling dry. The moi-moi is ready when a skewer pushed into the top one comes out clean.
- Serve on its own, with drinking garri or with jollof rice.
Notes
Non-vegan additions (any or a combination):
*Chopped or halved medium-boiled eggs (most popular)
Ground crayfish
Corned beef
Flaked, smoked fish
Tinned sardines
Boiled liver
Prawns
*Boil the eggs until they are hard enough to peel but not rock-solid to avoid the black ring around the yolk; about 4-6 minutes.
Alternatively, if you are using solid moulds such as ramekins, carefully crack an egg into the mixture so that it cooks as the same time as the moi-moi.
The twist
Substitute the oil and coconut cream for 2 tablespoons of palm oil.
Chicken stock may also be used as part or full substitute to water (in which case, the salt should be adjusted).
*Chopped or halved medium-boiled eggs (most popular)
Ground crayfish
Corned beef
Flaked, smoked fish
Tinned sardines
Boiled liver
Prawns
*Boil the eggs until they are hard enough to peel but not rock-solid to avoid the black ring around the yolk; about 4-6 minutes.
Alternatively, if you are using solid moulds such as ramekins, carefully crack an egg into the mixture so that it cooks as the same time as the moi-moi.
The twist
Substitute the oil and coconut cream for 2 tablespoons of palm oil.
Chicken stock may also be used as part or full substitute to water (in which case, the salt should be adjusted).
Recipe by The Executive Mama Put at http://www.executivemamaput.com/moi-moi-2/