InesQor: @nwando

That your Moin Moin picture is scary o

*runs away*

InesQor: @nwando

That your Moin Moin picture is scary o

*runs away*

nwando:

LOL
That was just off the stove ,hot
I wrap my moi moi in large sizes to make life easier,iI have o use helps in America

The one below is smaller and out of the fridge,perhaps less scary to you lol

Ivynwa:

This InesQor man no well-o-o
Abeg leave the girl make she enjoy her moi moi joor, it will solidify better as it gets colder.
It looks all saucy and softie like that when unwrapped while still very hot.

Ivynwa:

This InesQor man no well-o-o
Abeg leave the girl make she enjoy her moi moi joor, it will solidify better as it gets colder.
It looks all saucy and softie like that when unwrapped while still very hot.

Ivynwa: ----

I have a good way of quickly getting off chaffs from black eyed peas/beans. I grind it in a blender for a few seconds say 40 seconds to one minute while watching it to make sure that it doesn't blend and get saucy, in other words the blender will break the beans apart thereby tearing out the chaffs. I will pour it out and start removing the chaffs with plenty water poured inside it which makes the chaff to float and can easily run off while draining water from the beans.

You can use a grater to sieve the water if you have the time to pick up some that may want to run off with the chaffs etc. If you have to use this method you have to add additional beans to make up for a little beans that may be blended too fine and run off while sieving. The beans gets blended soft and saucy for the last time after all the chaffs have been removed.

nwando:

I soak for an hour and put in batches in the blender at the chop cycle for 4 seconds each
Then put in water And the skin comes off easily
You lose some beans but the washing is a breeze

Thankfully here in the USA the African stores now sell skinless dried beans or chopped beans with skin and all you need to do is soak and the skin floats on top.
-----

Ivynwa:


Yeah Nwando I and you already figured out that very easy method ourselves. I thought I invented that method. Lol.
Sometimes I don't even bother soaking. Just have the blender split it up for you with water added in of course and the chaffs are all apart and all over the place for you to drain off floating.

nwando:

Do you live here in the USA
I bought some beans recently with the skin already off
I loved it
Let me take a picture of it
It has made my moi moi making so easy

Havilah93: moin moin elepo moin moin ol'ororo moin moin elédé chei....... moin moin eleyin

Ivynwa:

In my school days I use to remove the chaffs dry it off and blend into powder for quick cooking but it doesn't taste rich and fully natural like the wetty wetty ones.

seunny4lif: Really?Why?Pls,me self never chop moin moin for at least 3yrs nw maybe by God's grace I go chop nxt month.....

R TRUTH:

i have a friend that uses her philips blender and it works fine.

yellowpawpaw: thank u dear.dis nite I almost bot philips blender but I was not sooo sure it will work.I think I will go back for it.thanks again. u r a darling!

whitecat007: Two weeks ago when I had some friends over and was going to treat them to my all time favorite food{moin-moin}my guest actually thought I was having a seizure and needed Ambulance during the peeling as they kept asking me if I was okay.

With so many moin-moin lovers, we should be inventing a special peeler for beans

kevoh: Please ladies stop putting fish, egg, meat, chicken e.t.c inside your moi-moi abeg, It's more like a mission searching for liver or fish when I should just eat my moi-moi and enjoy it.

Let's keep our moi-moi simple abeg.

nwando:

I soak for an hour and put in batches in the blender at the chop cycle for 4 seconds each
Then put in water And the skin comes off easily
You lose some beans but the washing is a breeze

Thankfully here in the USA the African stores now sell skinless dried beans or chopped beans with skin and all you need to do is soak and the skin floats on top.

Forget all that fish and pork inside moi moi

Just blend the beans with onions and add Maggi to it
Put some stew or stir fry tomatoes with onions and blend together with the beans
Add your salt,pepper,vegetable oil and crayfish ( if you like crayfish),Cameroon pepper
If you must add anything else,use corned beef and or beaten raw eggs.
Your moi moi will come out delicious,I promise

Thyme,curry and those other spices spoil the taste IMHO

Fhemmmy:

I am not saying i have not ate Moin Moin in 10 years oh, i am saying i have not seen the one made in leaves for almost 10 years . . . and i will make sure i try it next time i am in Lagos oh . . . Yes, i have missed it too much

Fhemmmy: I am so disappointed that no one could post a pix of moin moin made with leaves here . . . .

bibiji: D fastest way to peel off d back is by simply putting d beans in a mortar pour water to it and pound gently. Am certain abt dis because I make moin moin every saturday as breakfast 4d family. Try dis and u wil b amazed at how easy it is to wash off d bak. Try it and u wil certainly tank me 4 dis info.

bigfat05: [size=15pt]MOIN MOIN + SUGAR + GARRI[/size] ---> SIMPLY THE BEST

Okiki_Oluwa: Moin moin, a very good delicacy for a Nigerian's saturday morning.
Expecially with Agege bread or pap. (Come join me for breakfast).
Last Bullet: I love the type of moin moin made with vegetable oil & embedded with smoked-fish, egg, crayfish & others (moin moin elemi meje).

warlei: I once tried moimoi without peeling the beans and it was sweeteer and colour brown.the beans peel has its nutrients.

trisurface: Yeah, Moi moi is great.
Some questions:
Why is it called moi moi? Originally, Yorubas call it Ole,I think?

Is there any tribe for whom the food is not local?

Lastly, it keeps quite well.
Refridgerate it. When U need it, bring it out, toss it in light oil, dash of soy sauce, sprinkle bread crumbs and serve.