How To Make Moi-Moi With Beans Flour
For a lot of households in Nigeria, moi-moi is made with freshly peeled and grounded beans, which is more challenging than using beans flour. Using beans flour can be as easy as fresh beans if you master how to go about the mixing in order to achieve a good consistency. Find out how to make moi-moi with beans flour.
How to make moi-moi with beans flour
The major ingredient for moi-moi is beans and it has many health benefits, even more so because of other added ingredients. The vitamins and nutrients in beans help improve your heart rate, bowel movements, reduced risk of cancer and reduced appetite by causing more water intake.
- 250g beans flour
- 2 litres cool water
- 3 big stock cubes
- 3 cooking spoons vegetable oil
- 2 tablespoons ground crayfish
- 1 teaspoon ground nutmeg
- 2 Tatashe peppers (remove seeds)
- Salt and Habanero pepper (to taste)
- 2 onions
Other optional ingredients you might consider include hard-boiled eggs, bone marrow, and corned beef. For the eggs, cut them into small pieces and throw in after scooping the moi-moi mix into the tin foil paper or container you’re using. You can cook the bone marrow with onions, thyme, salt and stock cubes and then add when mixing the moi-moi. The corned beef can simply be separated into small portions and added to the moi-moi mix.
Note: To make beans flour, simply measure out beans that have been picked, then grind it with a mill or strong blender.
- First, prepare whichever containers you’d like to use. Afterwards, mix the beans flour with 500mls of cool water. To achieve a smooth consistency, pour the water little by little, mixing as you add. Then cover and leave for three hours.
- Please do not use bone marrow, eggs and corned beef in the same mix. It is advisable to use one from the three.
- Wash and remove the tatashe seeds and cut into tiny pieces. Also wash the habanero peppers and cut into pieces.
- Cut the onions into pieces, grind the crayfish with a dry mill, and then crush the stock cubes and set all of them aside.
- Mix the ground crayfish, ground nutmeg, crushed stock cubes, pepper and tomato puree with a small amount of water and set aside.
- Pour the mixture of ingredients into the bowl of soaked beans flour after three hours and then add the chopped onions and tatashe. Stir very well to mix.
- Blend the mixture you get from above, but do it in small quantities without adding water until you get your batter. Afterwards, pour into a big bowl.
- In a big pot, pour a small amount of water, place on the stove and let it boil.
- Add the remaining water to the moi-moi batter slowly and stir the mixture at the same time. Then add the corned beef pieces, or the bone marrow and stock. If you know you’re going to use the bone marrow stock, make sure to reduce the quantity of water you’re using for the recipe.
- Add salt to taste and stir.
- The water in the pot on fire must be boiling by now. Add a base for the moi-moi bags, using metallic wire mesh, plastic bags or pieces of aluminium foil.
- Start dishing the mix into your chosen container, cover and set them inside the pot. Afterwards, cover the top with a plastic bag or aluminium foil to preserve heat and then start cooking on medium heat.
- Cook for at least one and half hours, longer if using bowls. To know when it’s done, stick a knife in the moi-moi. And if the paste stains the knife then it’s not ready yet. Spread the moi-moi bags on a tray so that they’re well spaced and cool.
Moi-moi can be served as a snack or with akamu, fried plantain, steamed vegetables or jollof rice.
Source: All Nigerian Recipes