₦airaland Forum

anonymuz:
I sabi cook moi moi reach na only that wrapping I still never get

The wrapping is the easiest. Details in the video.

LogicBomb8:
Am more interested in the blender used, how strong is it and whats the model?

It's Panasonic, 3000 capacity.

highbee02:
I can easily perceive the aroma from my cellphone, keep it up. Some women only Sabi cook moi and not moi moi. Besides, what's nutmeg?

Nutmeg is in the family of spices. It adds flavour and aroma.

Thank you.

EmekaBlue:
Oven own is better and stronger. Yummy

Thank you sir.

phemmyfour:
Can I use any type of beans or what added advantage does oloyin beans give to moin moin?

BTW, the name is MOIN MOIN not MOI MOI
It was coined from the yoruba phrase "MỌ EHIN" which means gum to the teeth

Thank you for the name Moin Moin

Oloyin is known to be sweeter in Moin Moin, asides that any other beans is good for Moin Moin.

sonnie10:
True. Blender doesn't do it right. You have to take it to grinder vendors (Engine). That is the only way it comes out without tiny grains, and very smooth in the mouth.

A good blender is as good or even better.

wunmi590:
OP, please help me send the full picture of your blender....

How much is it and where can I get it?

No vex say I distub yo

Here is the picture.

Its Panasonic and about 3000 capacity German Standard. It blends and grinds everything for me both wet and dry.

Please be careful of fake, I once bought another brand with all the promises but it failed. It turned out that the coil is aluminium and not copper. Always go for copper coil in most electricals.

The new one is above 100k now but you can get it in Tokunbo from 25k to 35k. Most of the new ones are coupled in China with the help of our brothers

Buy German or UK standard.
You never disturb me with questions. We are here to learn and unlearn in Nairaland forum.

Thank you.

ama19:
Interesting to know that moi moi can be made through baking. Thanks for sharing @gloryhomemaker

Thank you Dioma Kitchen. We keep learning daily.

pcagbaji:
What is the specification of this your blender that can be able to blend beans very well

It can even grind bottles.

Here is the picture.

FERNANDEZISBACK:
Did you just say "why not"? Like he's really gonna have a taste of it..

Prolly he's gonna eat it through his phone screen..

Mindlog:
I can't imagine washing beans for moi-moi or akara now, rather use bean flour

You can wash your beans within 5 minutes with your blender. The process is in the video. Its good to use powdered beans flour if you grinded it yourself. You can't be sure what's in the ones you are buying.

victorv12:
Have they started baking moimoi again?! It's only boiling that I know about...which one is baking again?!

New ways of making delicious meals emerge daily.

Juicygees:
with leaf have that kind of flavour you can't comprehend.. making with oven is damn boring. and e no dey sweet lass lass

Moi moi with leaves has its own unique taste.
The oven is also very nice especially when it comes out moist.

setobaba:
Using blender to blend is a turn off for me

Why is it a turn off?

There are heavy duty blenders that can even grind bottles into a powder.

I will try this oooo. Didn't know I could use beans flour for pan cakes. Thank you for the insight ama19. We keep learning daily.

pocohantas:
I love that you are an all-rounder. Local, foreign, pastries, you full ground.

Whenever I try to fry puff puff, not buns, it comes out in weird shapes. Rhombus and trapezium shaped. Ste-rope suggested I thicken my batter, but I am sorry, I am done. I won’t allow FIVE NAIRA puffpuff spoil my kitchen credibility.

Thank you, I really appreciate your kind words.

I decided to document things I have done for years in videos though am still learning too.

For the puff puff I used to have the same challenge till I learnt from the puff puff vendors.

The shape of your fingers matters most in forming the puff puff into the oil.

I have a video that makes it easy to get.

https://www.nairaland.com/7154943/easy-puff-puff-recipe-kitchen

Puff puff is no longer 5 naira oooo

My side is 50 naira for one small one, to reach my squad I have to buy like 1k each time.

shantti:
That oil that remain,will u throw it away or will u store it for further use considering our economy presently

Throw away? Not at all. I use it over and over again.

Thank you.

okirewaju:
Try it like this next time, Get a bowl of really cold water, as soon as you fill a bottle, put the bottle in cold water immediately. When you're done bottling, take them to the fridge that is really chilled.

You don't make large quantities. It does not last long. I
used to know someone that sells, she makes it in the morning and finish selling that same morning.

I make Zobo that spend weeks in the freezer. It's not because of too much coconut or too much date. It is what it is.

You can check YouTube and see if there is any method they use for preservation.

If you want to sell it, you'll wake up early in the morning say by 5am, grind your coconut, date and Aya and straight to the fridge after the bucket ISH. You'll make little quantity say like 20-30 bottles. Depending on your sales strength.

Where I worked in the North, it does not last long in the shop as most times when you go by 4pm for lunch, they will tell you it's finished.

Even when transporting it to a shop, it has to be in a cooler with really cold water.

Or look for someone that makes for sale, patronise her, open and drink then tell her that this drink is nice, how does she preserve it? That you are tempted to buy some bottles for people back home.


To do a business, you have to learn the secret in it to succeed. You either learn by asking/training under someone or self learn.

Ma, you have said everything I wanted to say.

OP nothing is wrong with your process, the coconut is not the problem.
Never put tiger nut drink in the freezer, it blocks, changes colour and health benefits lost. A cold fridge is your only option and make daily as the order comes to retain your customers.

Your business will do well.

4richminds:
Who no love good food?

Everyone loves good food. Who no like better thing.

Thank you beautiful woman. I appreciate.

pocohantas:
When you cut that yam, if you notice white/light yellow patches on it like it has vitiligo, don’t bother cooking it. It would never done.

It look too dry on the surface to be edible. This one isn’t old yam. It must be the oldest yam.

The oldest yam got me cracking up really well

Kachifav:
If you are in Port Harcourt and you need dry abacha I got you covered.
Note : I can also way bill to other states.
Call: zero eight one three nine two zero nine four five seven

Your business will blossom.

fadilaMaikiriki:
If you're in Ondo and you need something like this, do let me know.

That's nice. God bless the works of your hands.

God bless you lalasticlala.

pocohantas:
Does it work? How much is it now sef?

I really can’t stand it anymore. The tomatoes I bought last was N600 I think. You have a point sha.

It works ooo. For my side the medium size is 350, the big size 600. If I use the big one and add tomatoes, shombo and tatashe 700, my pot don full be that.

sript:
Op


The way you are toping the tabel in this food section by some distance ehn,,and showing no signs of relinquishing the top position just yet...

Op bringing some healthy competition, and any that will unseat you will take some hard work..

Kudos to you and likes of channah
Nice work there

Gracias. You are well appreciated.

pocohantas:
I have never cooked with one that was spicy. Maybe because I take out the seed. The seeds of tatashe in particular turns out bitter when in high quantity. I have never tried out shombo with the seed, except for ewa agoyin sauce and it wasn’t even spicy.

I am very sure TATASHE is not spicy. I would have to reconfirm SHOMBO.



You are welcome. Tatashe, shombo, tomatoes and tomato puree is an overkill. Except if you are cooking party jollof. Use tatashe and shombo, remove the seeds and skip tin tomatoes. You would get a fluid and natural-tasting stew.

Tomato puree dey help us increase the quantity of the stew when tomatoes are expensive nah

I usually don't have need for it when there's is plenty fresh tomatoes.

AFONJAPIG:
Poverty has manage ordinary chicken important in Nigeria, something I dey chop day in day out here...

As you don japa, allow others see it as enjoyment here.

pocohantas:
Tatashe and shombo are not spicy. They are only for colour and thickness.

Thank you ma.

Princepioneer:
With this answer, I hereby confirm you a good cook

Thank you. We keep trying.

yusufmurry:
Nice one

But then, I can't figure out the difference between:
Pepper
Shombo
Tatashi

Since there are all pepper. And why add them. Won't the stew be too peppering?

It's not peppery at all. The Shombo and Tatashi seeds were removed, it gives a bitter taste if not removed.

I usually add them for taste and colour. It also augments the quantity of the stew when tomatoes are scarce or expensive

chieveboy:
My favorite food blogger

Thank you.