Moi Moi in Leaves Recipe

This type of moi moi is my favourite because I like the flavour 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 tatase and shombo. Also for a smooth texture to be achieved, the whole mix must be ground till smooth by using a good blender. Without further ado, here’s how to prepare moi moi. All the ingredients for moi moi are available on Supermart.ng.

Ingredients

• 4 Cups Beans (White/Brown)
• 2 Tatase
• 8 shombo
• 9 scotch bonnet pepper (ata rodo)
• 1 onion
• 2 Titus fish
• Salt to taste
• 2 Seasoning cubes
• ½ cup crayfish
• 1 cup vegetable oil
• Moi moi leaves

Method of Preparation

1. Peel the skin of the beans.
2. Clean the fresh fish and place in a pot. Add blended onion, salt, and seasoning. Add water and let it steam for 5 minutes. Once it’s steamed, remove the fish from the stock, allow it 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, fish stock, and vegetable oil and mix.
4. Get your moi moi leaves ready by washing them 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 pap, bread, or any rice dish.

Image from African Food Restaurant