Moimoi is a traditional Nigerian delicacy made with blended brown or white beans and enriched with spices and seasonings. It’s a very common and pleasant sight to behold at parties, wedding ceremonies and other festive occasions. This beans pudding can be eaten alone or can complement dishes like fried rice, jollof rice and even Pap (our favourite). Guess what? We are adding a twist to it. Palm oil gives an awesome taste to bean porridge and it’s even more palatable when you use it to make Moi Moi. You may be wondering how you can change the common way of making Moi Moi. We bring you a fascinating recipe to spice up your weekend. Join us at Tiger Kitchen, let’s have fun making this mouth-watering meal together.

Ingredients:
3 Cups Brown/Black Eyed Beans
Banana Leaves or Any Container of choice
2 cooking Spoon Palm oil
Larsor Chicken Seasoning
Tiger Ehuru Powder (Calabash nutmeg)
2 Bell pepper (Tatashe) or Shombo
Vegeta Onion
Tiger Ginger Powder
1 Atarodo
3 Tablespoons Ground Crayfish
Smoked Mackerel (Titus)
4 Boiled Eggs
Salt to taste

Preparation:
Firstly, soak your beans then peel off the skin. To make the peeling faster and easier, soak the beans for 10 minutes then, using the pulse function on your jug blender, pulse a few times. This will cause each bean to split and the skin to fall off. Then pour in a bowl and complete peeling by hand.

Now, you’ll need to blend the Beans. We prefer to blend with Stock to infuse the rich flavour from the start, if you don’t blend with or add Stock to Moimoi, then you really are missing! � Add the Peppers and Onion and blend till smooth.

Pour contents into a bowl. Now, you’ll need to incorporate air into your Moimoi batter to make it fluffy and light. It’s advisable to use a Garri turning stick or hand mixer for this, but if you don’t have a mixer, you can use a wooden spoon. Mix for 8 minutes thereabouts….

Fry or bleach the palm oil on a saucepan, then add Vegeta Onion, ground crayfish, smoked fish, Tiger Ehuru Powder, Tiger Ginger Powder, Larsor Chicken Seasoning and Salt to taste.

Add water to your moimoi batter and ensure it’s not thick so that the moimoi won’t turn out hard, the consistency should be semi-fluid but definitely not watery. Mix your batter once again with your turning stick for 5 minutes, and ensure the condiments and palm oil are well incorporated.

After mixing, shred the Smoked fish/boiled egg and any other protein you’re using, stir and combine.

Scoop 2 cooking spoonful of batter into the folded leaves/plastic containers/foil, add the boiled egg and then fold over.

Repeat the same process with the remaining batter till exhausted…

Arrange the wrapped Moimoi in a steamer and steam for 40-50 minutes on medium heat or until it sets. Do remember to often check it and top up with water when need be.

And it’s done! Enjoy with Pap, Garri, Custard, Oatmeal, or with Jollof/Fried Rice. The taste of this special and easy moimoi leaves a lot to imagine. Do let us know how you get on with it should you decide to give it a try this weekend.

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