How to Cook Moi Moi Beans Flour

The most challenging part is if you get the mixing wrong such as putting more water,  it can be so annoying because no going back once starts cooking. The outcome will be a watery Moi Moi, and you don’t wish to have that horrible experience.

How to Cook Moi Moi Beans Flour

Ingredients for Moi Moi Beans Flour

For 8 big wraps of Nigerian Moi Moi, you will need:

• 250g beans flour
• 3 big stock cubes
• 1 teaspoon ground nutmeg
• 2 onions
• Salt and Habanero pepper (to taste)
• 2 Tatashe peppers (deseeded)
• 3 cooking spoons vegetable oil
• 2 tablespoons ground crayfish
• 1.2 liters cool water
• Boiled eggs ( optional): Cut the eggs into small pieces and add after scooping the Moi Moi mix into bowls
• Bone Marrow (optional): Cook the bone marrow with onions, thyme, salt, and stock cubes till done, then add to the Moi Moi while mixing.
• Corned beef: Separate into small chunks and add to the Moi Moi during mixing

Containers

• Aluminum foil or
• Plastic Bowls or
• Uma Leaves (Thaumatococcus Daniellii)

Things you need to note before cooking

• The best ingredient for having a tantalizing look is tatashe pepper.
• Nutmeg gives the Moi Moi its classic taste. It is essential.
• I used 1.2 liters of water. This quantity includes the water used to mix the Moi Moi and mix the dry ingredients. Using bone marrow, the quantity of stock should be part of the 1.2 liters of liquid you will use in mixing the Moi Moi.
• If you are not pleased with the texture after using this quantity, adjust the quantity of water accordingly, but I recommend that you use at least 1 liter of water for the 250g of beans flour; else, the Moi Moi will be hard.
• It is best to use cool water when mixing the beans flour.

Preparation on Moi Moi Beans Flour

• After 1hours, pour the mixture of ingredients into the bowl of soaked beans flour. Add the chopped onions and tatashe (if using it). Stir thoroughly.
• Blend the mixture from 1 above in small batches without adding any more water till you get a smooth Moi Moi batter. When done, pour into a big bowl.
• Set a small amount of water on the gas to boil. Use a big pot.
• Slowly add the remaining water to the Moi Moi batter and stir the mixture at the same time.
• Add the vegetable oil. If using corned beef, add the pieces now. If using bone marrow, add it with the stock at this time. Remember to reduce the total quantity of water you will use for the recipe by the quantity of the bone marrow stock.
• Add salt to taste and stir very well.
• By now, the water should have boiled. Add a base for the Moi Moi bags to the pot. You can use metallic wire mesh, pieces of aluminum foil, or plastic bags.
• Dish the Moi Moi mix into containers of your choice, add the egg to each container, seal/cover, and set them in the pot.
• When done, cover them with a large piece of aluminum foil or a plastic bag to keep the heat in. Then cover starts cooking on medium heat.
• While cooking, keep an eye on the Moi Moi and add some water if necessary.
• Cook for at least one and half hours, and you should do it. If using bowls, it will take longer. Confirm that it is done by putting a knife through it; if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife has a slight smear of Moi Moi, then it’s done.

For breakfast, serve with all rice dishes, Fried Plantains, Akamu.