This is one of my favourite dishes ever. The way the moi moi merges with the scent from the plantain leaves will leave you satisfied and feeling uh la la for the next time you’ll have another serving…..
Ingredients (Serves 4)
- 400g White black eyed beans
- 2 medium fresh mackerel
- 2 stock cubes – I use Knorr cubes
- 4 Red bell pepper
- 2 Onions
- 1 table spoon crayfish
- 1 Nutmeg
- 3 Cooking spoons vegetable oil
- Cameroun Pepper
- Warm water for mixing
- Salt (to taste)
- 5 eggs
- Banana leaf (Scientific Name – Thaumatococcus daniellii)
- Soak your beans about 4 hrs before washing to remove the skin. Alternatively if you are using beans that the skin has been peeled off already, soak for 2 hours before blending. Either way, make sure your beans is free of skin or sand. You do not want to encounter that in your moi moi dish.
- Blend your beans with your red peppers, onions, crayfish and water. You want a consistency similar to pancake batter.
- Pour your blend into a big enough bowl for mixing.
- Add your vegetable oil, stock, curry, grated nutmeg, dry/fresh pepper and salt to taste.
- Add one cup of water and continue to stir until all your ingredients are mixed in properly. Make sure you add everything you want at this stage because once you finish wrapping and start cooking, you can’t go back to unwrap them individually.
- Optional- Cut each pre boiled eggs in four parts for individual moi moi wraps.
- Make a banana leaf into a cone shape and fold bottom upwards.
- Put two cups of water in a sizable pot on low heat with the banana leave stems as a base.
- Put two spoons of mix and add a quarter of an egg. Table spoons or Cooking spoon
- Fold the front of the leaf cone. Right first. Left second. Backward last.
- Place your wrap in the pot and repeat till all your mix is in the pot.
Cooking time is 1 hour on medium heat. You will know your pot is cooked when you test the top most wrap with a knife through the middle. It will be set like a sponge cake, not watery.
On the side recommendations:
- Good served with Rice dishes
- Tastier when paired with Quaker oats or Garri
When blending your beans, be patient and do not over fill your blender. Put just enough water to allow the blade to rotate.
The flavour that the red bell pepper brings to the mix will make your signature moi moi taste, so choose fresh!
Avoid using tomato to replace the red peppers or it might leave your moi moi with a tangy taste.
Vegetable and sunflower oil are best recommended for mixing. Do not use olive oil.
Prepare your moi moi leaves beforehand. Remove the stalk. Wash them individually and meticulously with plenty of water. At least 3 times.