Moi Moi in Leaves Recipe

Moi Moi in Leaves Recipe

This type of moi moi is my favourite, because I like the flour the leaves add to it. Another reason I really enjoy it is because of the fish and boiled egg that’s added to it. To make this moi moi recipe colourful and not the usual brownish colour, I always ensure I add some peppers like tatashe and shombo to the mix. Also for a smooth texture to be achieved, the whole mix must be ground till smooth by using a good blender or a mill. Without further ado, here’s how to prepare this dish.


Method of Preparation

  1. The first step is to peel the skin of the beans. you can do this by rubbing the beans between the palms of your hand
  2. Clean the fresh fish and place in a pot. Add blended onion, salt to taste and seasoning. Add water and let it steam for 5 minutes. Once it’s steamed, remove the fish from the stock allow to cool then flake to de-bone. Once the bones have been removed, mash it up. (Don’t throw the fish stock away)
  3. Place the beans, peppers and onion in a blender and blend till smooth. Add the mashed fish, salt to taste, fish stock, vegetable oil and mix.
  4. Get your moi moi leaves ready by washing thoroughly with clean water and a little salt, then cut the stems.
  5. Arrange the stems of the leaves at the bottom of the pot and add a little water.
  6. Fold the moi moi leaves and add about two spoons of the mixture in the folded leaves.
  7. Wrap and place in the pot. Repeat till the whole mixture is exhausted then cover the pot and leave to steam for about 25-30 minutes before turning off the burner.
  8. Serve the moi moi with papbread or any rice dish as an accompaniment.

This Post Has One Comment

  1. So what I do is, let it defrost and sterilize in boiling water before I use and once it is defrosted this is what I get-(leaves with many splits and cuts)

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