COOKING MOI-MOI IN NYLON IS TOXIC|NEWS IN PIDGIN

Cooking moi-moi in nylon bags is very toxic to human health as it produces dioxins when heated, says Mr. Tehinse.
Moi-moi is a delicacy produced with ground beans, pepper, onions, salt, ginger and other recipes to taste. The resultant delicacy, moi-moi is very popular among Nigerians.
However, the delicacy is ignorantly made detrimental to human health when cooked in nylon bags.
A dietician, Mr. Tehnise, in an Awareness Campaign on food safety organized by the Food Safety Awareness Campaign Initiative says that nylon bags produce dioxins when heated.

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According to him, dioxins can cause reproductive and developmental problems, damages the immune system, interfere with hormones and can cause cancer.
Moi-Moi is best cooked in green leaves, which does not only retain the hotness of the delicacy but also delivers the originals taste of this wonderful irresistible bean cake.
Moi-moi is also served in silver foils, Cup plates and in diverse other methods that appeals to the maker.
Aside moi-moi, there are several other delicacies made of beans they include akara, beans pourage, gbegiri,a wonderful Yoruba delicacy that goes well with Amala or Tuwo. It is in your interest to quit cooking moi-moi in nylon and stick to the native pattern to enjoy your bean cake while it lasts.
SOURCE: NEWS IN PIDGIN