Beans flour can be challenging because during mixing, the dry beans flour does not give a true consistency, unlike when freshly peeled beans is used.
- 250g of brown beans
- 2 tablespoons ground crayfish
- 3 big stock cubes
- 1 teaspoon ground nutmeg
- 2 onions
- Salt and Habanero pepper (to taste)
- 2 Tatashe peppers (deseeded)
or 200g watery tomato puree (sold outside Nigeria)
- 3 cooking spoons vegetable oil
- 1.2 litres cool water
- Hard boiled eggs
- Bone Marrow:
- Corned beef
- Peel your beans with LACHI Beans Peeler.
- Add the chopped onions and pepper to the peeled beans.
- Blend the mixture in small batches without adding any more water till you get a smooth Moi Moi batter.
- Set a small amount of water on the cooker to boil.
- Slowly add the remaining water to the Moi Moi batter and stir the mixture at the same time.
- Add the vegetable oil and corned beef or bone marrow.
- Add salt to taste and stir.
- By now the water should have boiled. Add a base for the Moi Moi bags to the pot. You can use a metallic wire mesh, pieces of aluminium foil or plastic bags.
- Dish the Moi moi mix into containers of your choice, add egg to each container, seal/cover and set them in the pot. When done, cover them with a large piece of aluminium foil or a plastic bag to keep the heat in. Then cover start cooking on medium heat.
- While cooking, keep an eye on the Moi Moi and add some water if necessary.
- Cook for at least one and half hours and it should be done.
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.