Wednesday, 9 September 2015

Moi-Moi Recipe

Hey Foodies, Happy Wednesday to you?

On today's blog, I'll be showing you guys how to make moi-moi using honey beans; its super easy to make but can take a long process.

Video tutorial here:-

Ingredients to serve 5
Beans- 300grams
2 fresh tomatoes
2 bell peppers
1 tin of chopped tomatoes for added colour- optional
1 white onion
2 scotch bonnet- depending on how spicy you want it
dried crayfish
whole crayfish
vegetable or olive oil
pinch of palm oil for added colour
salt to taste
2 stock cubes
4 boiled eggs
foil container












Method

Soak the beans in cool water overnight using an air tight cover, peel off the skin until the brown parts of the beans is completely peeled off. You need to make sure at least 90% of the beans is peeled off as it can be a bit difficult to peel off all the skin.



Peel off the skin using your two hands in the below motion.


Beans should look like this once peeled.




Once done, add the beans, tomato, onion, scotch bonnet into a blender and blend until a bit fine. You do not want to blend too smooth as we do not want a runny consistency. It should look like the pic below.




Add the vegetable oil and palmoil into the mixture, add the crayfish, salt, and stock cubes. Mix well together.

Prepare the eggs by slicing with an egg slicer or cut with a knife as you prefer.



Add some oil into the foil container.. (this is to avoid the moi-moi sticking on the foil), add the mixture in the foil container.



Add your eggs

You can also use fish, corn beef, prawns etc but I didn't as I've ran out and I wanted to make the moi-moi as simple as possible.





Cover up




I ran out of foil so I used a plum tomato container :-)



Add some water into a large pot, making sure the water doesn't cover up the containers in the pot.


Add the moi-moi into the pot


Cover up with a carrier bag or kitchen foil. Leave to cook under slow to medium heat for an hour to an hour and half.






I even had some cold soaked garri with mine... yipeeeee :-


No comments:

Post a Comment