My peppered gizzard is done

Choi! Cleaning the gizzard and ridding it of dirt/fat took a whole lot of time. I salute those who cook and sell it o ( except they don't clean it as much as one will do at home)


I took a sizeable part of the peppered gizzard with fried yam strips.( I was too hungry to start snapping the feud yam strips again Jàre

shilz:
it's normal for the nylon to swell,you should double the nylon next time,tie the first nylon before doubling it l,then tie the 2nd nylon...the water is added gradually,when u notice the water drying off u add little more,u do that till the moinmoin is cooked....as a beginner reduce the water in your moinmoin mix, so it doesn't get to light..na moinmoin u never Sabi cook u noi ki person....dont worry its aiit to make all the mistakes now u are learning,it will make u a better cook soon.

Hmm... double nylon. Omor no be small work dey am sha... thanks for this tho

kinah:


Pele seriously and sincerely it is easy
If you had use leaf,it would have been worse. Cos na skills matters

For nylon you don't fill it up. You leave space because as it get done/solidifies it swells.

You try bro
Don't give up on a first attempt.
*whisperring* Not everyone got it right on the first attempt.
Try again and give us feedback.

Lol.. Okay

ceeceeuwa:

Sorry dear... You could double the nylon next time, and always check for water at the base of the pot while cooking.. You can also line the base of the put with old newspaper.

Okay.. I'm hearing about the double nylon again.
Yeah..thanks will do this next time... Btw u line before u pour water? And how much of it should i use?

kinah:


You can grill it oven/charcoal
If you have air fryer. That can do the magic without oil.
You can pan grill if the quantity is not much
Barbecue
Boil/saute it in sauce. Fried pepper sauce.

My opinion
Over to the masters

Thanks, this is helpful.

What a typical Yoruba lady's kitchen looks like on a giddy weekend

dairykidd:
Omor cooking moin moin for the first time.following instructions from here n those stupid YouTube videos. Did everything as instructed used corned beef n smoked fish. And used couldn't get leaves or cans so i used those little nylons...

First off the nylons began to swell up i had to remove some. Even at that still couldn't close the lid. Later some begin burst inside the pot as if it wasn't enough it began to get burnt... mtcheeew i just wasted my efforts. This is the only thing i could get out of the cooked ones

All those describing the process like its easy.. make una warn una selves biko

So fvcking annoying

Ehya, sorry.

There is a transparent cup my mum bought for me. Infact it's a game changer for moi moi.

I am not stingy o, come and eat.

africaflozy:
I am not stingy o, come and eat.

you just made me miss this food

dairykidd:
Omor cooking moin moin for the first time.following instructions from here n those stupid YouTube videos. Did everything as instructed used corned beef n smoked fish. And used couldn't get leaves or cans so i used those little nylons...

First off the nylons began to swell up i had to remove some. Even at that still couldn't close the lid. Later some begin burst inside the pot as if it wasn't enough it began to get burnt... mtcheeew i just wasted my efforts. This is the only thing i could get out of the cooked ones

All those describing the process like its easy.. make una warn una selves biko

So fvcking annoying

Moi moi is the easiest thing to cook. First thing to remember is when everything is in your pot, it's basically the same concept as cooking jollof rice. The steam is what cooks it. You do not need too much water. Just reduce the heat to the barest minimum. And when wrapping it, I just use foil paper. It insulates better and it gives it the old school look as if you used leaves. Plus you don't have to worry about the nylon swelling. Here is a picture of how I form the foil paper. When using this method, make sure you have a base between the moi moi and the water in the pot.

Dinner.

banmee:


Moi moi is the easiest thing to cook. First thing to remember is when everything is in your pot, it's basically the same concept as cooking jollof rice. The steam is what cooks it. You do not need too much water. Just reduce the heat to the barest minimum. And when wrapping it, I just use foil paper. It insulates better and it gives it the old school look as if you used leaves. Plus you don't have to worry about the nylon swelling. Here is a picture of how I form the foil paper. When using this method, make sure you have a base between the moi moi and the water in the pot.

Interesting i think this better tha using nylons.. thanks

dairykidd:

Interesting i think this better tha using nylons.. thanks

Like anything, cooking takes practice. First time i tried it the end result looked like I was making a sacrifice to the gods.

Chocolate Cake for the weekend

Come and cut your share

africaflozy:
My foodie people, good afternoon
Please, Christmas is coming and I don't want to do the usual thing; frying chicken in oil.
Biko, I need suggestion. Note: the chicken will be served with different foods.
Thanks, I will appreciate recipes too if needed.

Shredded chicken in 'mad' pepper sauce.....

mariahAngel:


Kedi erimeri ka ya n'uto? Gwa'm

Potatoe...

Akpu na ofe vegetable di sharp.

Fried rice.

List plenty...

For the culture

Moi moi is the easiest thing to cook. First thing to remember is when everything is in your pot, it's basically the same concept as cooking jollof rice. The steam is what cooks it. You do not need too much water. Just reduce the heat to the barest minimum. And when wrapping it, I just use foil paper. It insulates better and it gives it the old school look as if you used leaves. Plus you don't have to worry about the nylon swelling. Here is a picture of how I form the foil paper. When using this method, make sure you have a base between the moi moi and the water in the pot.

[Can you please show how you achieve the cone shape? What size is the foil?]

TopazandDiamond:
Moi moi is the easiest thing to cook. First thing to remember is when everything is in your pot, it's basically the same concept as cooking jollof rice. The steam is what cooks it. You do not need too much water. Just reduce the heat to the barest minimum. And when wrapping it, I just use foil paper. It insulates better and it gives it the old school look as if you used leaves. Plus you don't have to worry about the nylon swelling. Here is a picture of how I form the foil paper. When using this method, make sure you have a base between the moi moi and the water in the pot.

[Can you please show how you achieve the cone shape? What size is the foil?]

The best way to describe it is rolling it up to form the shape of a funnel with the bottom sealed. Basically when looking at it in 2 dimension, it will look like a triangle/cone. Hope that helps.

TopazandDiamond:
Moi moi is the easiest thing to cook. First thing to remember is when everything is in your pot, it's basically the same concept as cooking jollof rice. The steam is what cooks it. You do not need too much water. Just reduce the heat to the barest minimum. And when wrapping it, I just use foil paper. It insulates better and it gives it the old school look as if you used leaves. Plus you don't have to worry about the nylon swelling. Here is a picture of how I form the foil paper. When using this method, make sure you have a base between the moi moi and the water in the pot.

[Can you please show how you achieve the cone shape? What size is the foil?]

how now?

99thEnemy:



how now?

I'm good......

africaflozy:
I am not stingy o, come and eat.

Damn it. Now i got a craving for abula with gbegiri and ewedu. Damn it......

africaflozy:
I am not stingy o, come and eat.

well done

I need suggestions for something special to cook during the hols this December. This year 2020 had been a very rough year; the year almost showed us shege but we survived . It is only normal for one to be appreciative and give himself/herself some treat .

Any food suggestion and recipe will be appreciated. NB : I’m not a fan of ogbono, and gbegiri..... and I’m not patient enough to knead dough to bake

BlueRayDick:
My peppered gizzard is done

Choi! Cleaning the gizzard and ridding it of dirt/fat took a whole lot of time. I salute those who cook and sell it o ( except they don't clean it as much as one will do at home)


I took a sizeable part of the peppered gizzard with fried yam strips.( I was too hungry to start snapping the feud yam strips again Jàre

welldone

africaflozy:
I am not stingy o, come and eat.

excellent dish

Yuneehk:
Dinner.

yummy

IMO01:
For the culture

impressive

misskenny:
Breakfast & lunch
Pepper soup Noddles
I added pepper soup spice �

you ve done well

iamoyindamola:
Breakfast

lovely

BlueRayDick:
I need suggestions for something special to cook during the hols this December. This year 2020 had been a very rough year; the year almost showed us shege but we survived . It is only normal for one to be appreciative and give himself/herself some treat .

Any food suggestion and recipe will be appreciated. NB : I’m not a fan of ogbono, and gbegiri..... and I’m not patient enough to knead dough to bake

Starters - Goat meat Peppersoup
Main dish - Gizdodo with fried rice, and coleslaw
dessert - frozen yoghurt and cake.

for snacks you can bake meatpie. it does not require much kneading since it is a short crust pastry.

Teespice:


Starters - Goat meat Peppersoup
Main dish - Gizdodo with fried rice, and coleslaw
dessert - frozen yoghurt and cake.

for snacks you can bake meatpie. it does not require much kneading since it is a short crust pastry.

Love this idea