For 7 big wraps of Nigerian Moi Moi, you will need:
- 250g beans flour
- 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
Moi Moi Accessories
They are optional but you can add any of the following to Nigerian Moi Moi:
- Hard boiled eggs: Cut the eggs into small pieces and add after scooping the Moi Moi mix into bowls, uma wraps or aluminium foil bags.
- Bone Marrow: Cook the bone marrow with onions, thyme, salt and stock cubes till done then add to the Moi Moi while mixing.
- Corned beef: separate into small chunks and add to the moi moi during mixing. You can also add to the moi moi after dishing then into cooking bowls or foil bags.
Prepare the moi moi containers.
Mix the beans flour with 500mls of cool water, making sure there are minimal lumps. You can achieve this by adding a small quantity of water, mix that then add another small quantity. When done, cover and leave to soak for three hours.
It is advisable to use one of eggs, bone marrow or corned beef, not the three at the same time. If you will use eggs, cook till hard boiled, cut each egg into about 4 pieces and set aside. If you prefer bone marrow, cook it with big chunks of onion, salt and stock cubes and set aside the stock. If using corned beef, open the can and separate the beef into small lumps.
Wash the tatashe pepper (if using it). Remove the tatashe seeds cut the flesh into tiny pieces. Wash the habanero/scotch bonnet peppers, cut into small pieces and set aside.
Cut the onions into pieces, grind the crayfish with a dry mill.
Crush the stock cubes and set aside. Grind the nutmeg if you bought the nuts.
Mix the ground crayfish, ground nutmeg, crushed stock cubes, pepper and tomato puree with a small amount of water and set aside.
After 3 hours, pour the mixture of ingredients into the bowl of soaked beans flour. Add the chopped onions and tatashe (if using it). Stir very well to mix.
Blend the mixture from 1 above in small batches without adding any more water till you get a smooth Moi Moi batter. When done, pour into a big enough bowl.
Set a small amount of water on the stove to boil. Use a big pot.
Slowly add the remaining water to the Moi Moi batter and stir the mixture at the same time.
Add the vegetable oil. If using corned beef, add the pieces now. If using bone marrow, add it with the stock at this time. Remember to reduce the total quantity of water you will use for the recipe by the quantity of the bone marrow stock.
Add salt to taste and stir very well.
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. If using bowls, it will take longer. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it’s done.
Spread the bags out on a tray to cool down to a comfortable 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.
Credit: All Nigerian Recipes