The Best Moi-Moi You’ll Ever Taste (or maybe the second best)
I love my mum’s Moi-Moi! I have never eaten better Moi-Moi anywhere else. Out of deference to her moi-moi, I’ll give mine the position of 2nd best (a very close second o!). To me, good moi-moi should be delightfully soft, almost melting in your mouth; it shouldn’t taste crayfish-ey or palm oil-ey; it shouldn’t be salty!!!
I can’t overemphasize that one, I don’t think there’s anything I hate more in the world than salty moi-moi. Good moi-moi shouldn’t be too peppery-and this is saying much, coming from a pepper-lover like yours truly.
See this Moi-Moi right here? It ticks all those boxes and loads more. This is the Moi-Moi that launched my Moi-Moi empire (LMHO!). I made this Moi-Moi on Tuesday last week for the first time, and, since then, I have had to make it 3 more times for HACE and his friends-which is saying a lot, as we are only 4 in this house, and I make 8 servings each time. You see that the Moi-Moi makes sense shebi?
It would never have occurred to me to put up a post about moi-moi till I saw Twinnie’s display picture on Blackberry Messenger. She actually made hers without removing the skin from the beans. I was in awe! Didn’t know it would turn out well, but from what I saw, she did a beautiful job. Abeg, that chick can cook! Check out her Ofada post if you haven’t done so yet. I need to beg her to make more recipes so I can post here.
You don’t have to bake your moi-moi like I did. To be honest, I only baked because of the shapes I wanted to achieve. Feel free to steam away! It will taste the same. The ones in the Nordic Ware pan came out a little browner under, but that didn’t affect the taste one bit. I think it’s just because the pan is cast iron.
The Best Moi-Moi You’ll Ever Taste
This serves 10 Ladies or 8 Guys
- 2 cups of dry beans (I used black eyed peas, but you can use brown beans)
- 3 cups of frozen spinach, chopped (I froze my own spinach, you can use fresh)
- 1 small red onion (skip if you don’t like onions in your moi-moi)
- 6 large red bell peppers (use Tatashe instead)
- 3 atarodo/scotch bonnet
- 1 inch piece of ginger, finely grated
- 1 tablespoon of ground, dried crayfish
- 1/2 teaspoon of freshly grated nutmeg
- 1/3 cup of palm oil
- 2 tablespoons of vegetable oil
- 1 tablespoon of salt (here, you need to be very careful, i’ve found out that some table salt is saltier than others. You can add salt, but not to taste. If you taste salt in the bean batter, you have oversalted the moi-moi)
- 2 stock cubes
Soak the beans for up to 3 hours. I find that it helps remove the skin easier. You can do it Twinnie’s way, and leave the skins on. I’m going to do that next time.
Wash the beans and blend with tatashe, atarodo, grated ginger, and crayfish.
Pour the batter into a large bowl and get to stirring. Add the vegetable oil, salt, 1 stock cube, and grated nutmeg. Stir (my mum says you should only stir in one direction. I don’t know why, but this is what I do).
Add 1 cup of water, continue stirring till the water is well incorporated.
Heat the palm oil in a frying pan over medium heat for 4 minutes to remove the palm oil taste. Remove the pan from heat, and add the onions and spinach. Stir, and set back over heat, stirring till the vegetable is a bit wilted, about 2 minutes.
Leave the vegetables to cool, then add to the bean batter. Stir, and pour into muffin tins, cupcake pan, banana leaves, etc and bake or steam till done. I baked mine at 350c for 40 minutes (the muffins were baked at 25 minutes). If you want to bake them, please tent the pans with a foil sheet to help them steam as well as bake.
I’m thinking of doing youtube videos to illustrate some of these recipes more clearly (eg wrapping moi-moi leaves, etc). Please, let me know what you think of this idea in the comments below.Ingredients (this serves 10 Ladies or 8 Guys)