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.
- 4 Cups Beans (White/Brown)
- 2 medium sized Tatashe
- 8 medium sized shombo
- 9 medium sized scotch bonnet pepper (ata rodo)
- 1 medium sized onion
- 2 medium sized Titus fish
- Salt to taste
- 2 Seasoning cubes
- ½ cup crayfish
- 1 cup vegetable oil
- Moi moi leaves (For wrapping)
Method of Preparation
- 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
- 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)
- 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.
- Get your moi moi leaves ready by washing thoroughly with clean water and a little salt, then cut the stems.
- Arrange the stems of the leaves at the bottom of the pot and add a little water.
- Fold the moi moi leaves and add about two spoons of the mixture in the folded leaves.
- 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.
- Serve the moi moi with pap, bread or any rice dish as an accompaniment.