₦airaland Forum

Laveda:
Read my first post.

Wbu?

prettyJoy22:
yeah, beans flour is as nice as the normal beans if you prepare it well. I even prefer it sef cuz it saves time. enjoy your meal

Twaci:
Oh I forgot! U can put in an empty but clean rice bag or packo bag in the water first (to act as protection) before you start putting in your nylons of moimoi. It helps. But I don't really do it sha, mine doesn't tear.

prettyJoy22:
lol it won't tear it

Twaci:
OK....

First of all, put a pot of water on fire.

Then mix the beans powder in cold water then cut in your onions (diced properly), add pepper, salt, maggi and probably grinded crayfish.

Personally I love adding raw eggs in my moimoi mixture. If you want it too, you can. It gives it this 'eggy' taste.

Then get your nylons (preferably white nylon) and scoop in just the right amount in each of these nylons. You can decide to add in cooked eggs or fish in each of the nylon, but if you don't have any, its not compulsory. Tie up the nylons properly.

Now place each of these small nylons filled with the mixture in the now boiling water. Don't bring it down yet oh! Just let it boil some more.

Give it 15 mins at least. Then bring it down.

Hope that's helpful.

Nikita1:
What happened

mimzy:
Yes. Hope I'm not late. Do u still need d instructions?

Before you cook Moi Moi

Prepare the moi moi containers.
Mix the beans flour with 500mls of cool water, making sure there are minimal lumps. You can achieve this by adding a small quantity of water, mix that then add another small quantity. When done, cover and leave to soak for three hours.
It is advisable to use one of eggs, bone marrow or corned beef, not the three at the same time. If you will use eggs, cook till hard boiled, cut each egg into about 4 pieces and set aside. If you prefer bone marrow, cook it with big chunks of onion, salt and stock cubes and set aside the stock. If using corned beef, open the can and separate the beef into small lumps.
Wash the tatashe pepper (if using it). Remove the tatashe seeds cut the flesh into tiny pieces. Wash the habanero/scotch bonnet peppers, cut into small pieces and set aside.
Cut the onions into pieces, grind the crayfish with a dry mill.
Crush the stock cubes and set aside. Grind the nutmeg if you bought the nuts.
Mix the ground crayfish, ground nutmeg, crushed stock cubes, pepper and tomato puree with a small amount of water and set aside.

Cooking Directions

After 3 hours, pour the mixture of ingredients into the bowl of soaked beans flour. Add the chopped onions and tatashe (if using it). Stir very well to mix.
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 enough bowl.
Set a small amount of water on the stove 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 a metallic wire mesh, pieces of aluminium foil or plastic bags.
Dish the Moi moi mix into containers of your choice, add egg to each container, seal/cover and set them in the pot. When done, cover them with a large piece of aluminium foil or a plastic bag to keep the heat in. Then cover start 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 it should be done. 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 just has a slight smear of Moi Moi, then it's done.
Spread the bags out on a tray to cool down to a comfortable temperature.
http://www.allnigerianrecipes.com/beans/nigerian-moi-moi-beans-flour.html

dairykidd:
After mixing the bean powder with water;u suppose knw say the ratio of d water gats small o..then u blend ur ingredients: onion,tomatoes pepper,crayfish n wtv, u mix wit the bean paste now put seasoning n salt to taste if u are using a can which i blv u dey use oil d insides before pouring the paste or use nylon. U can add eggs n fish/chopped liver n u cook till it becomes puddin/moimoi... Send my own come via dhl u don make me hungry now

DRISKLEF:
LOLin

Mehn that was an epic riposte.
Sup fam?

SANDOSKI:


Since I read dat reply, laugh wan kill me

But you fit send her rose flower, dey price no dey expensive.. Oya wear shirt make we go buy em....

Nikita1:

SANDOSKI:
*Faints*


Bros.. Dey reply make me dey speechless

Oga seun no try ooo

mimzy:
No problem dear. I'll do just that

Seun:
You can plant your own flowers, you know, if you like flowers so much.

kunlesufyan:
Ok...get your beans ,soak the quantity u feel is sufficient, peel the bark ..put your atarodo (pepper),slice onion in it, u could put crazy fish...take this to the place where u can grind...when u get

saiprojects:
Trust me alot of Nigerians don't know how to cook moi-moi, I know it can be very tricky but uts super duper easy to make. I used to use the beans flour before but you don't get the same taste when you use normal beans (ewa oloyin) am I right or wrong?

Nothing tastes better than moi-moi and garri

Anyways here's some useful step by step instructions on how to make it:-http://saiprojectscooking..co.uk/2015/09/moi-moi-recipe.html

busyfishing:
your comment made me laugh so much.thanks bro