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
- Peel the skin of the beans.
- 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)
- 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.
- Get your moi moi leaves ready by washing them 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.
Image from African Food Restaurant