Here Are Some Expert Tips For How To Make Moi Moi With Foil
It's amazingly simple to make and presents beautifully.
Moi moi is a Nigerian bean pudding that's a national delight. Many love this food because of its versatility; it can go along with different meals. Eat it with a side of Garri, stuff it inside your Bread, dip it in ketchup; serve a side with White Rice or Jollof Rice and the list goes on and on as your mind can create. But the pudding cooks for an hour at least. To shorten the cooking time, many people use foil paper. We'll show you how to make moi moi with foil. Here's a lovely moi moi recipe.
Moi moi is traditionally steamed inside a pot using banana leaves. There was also a time our mothers used the little tins of milk. Now, people pretty much get creative and use whatever they want.
Here's How To Make Moi Moi With Foil
You should use aluminium foils if you want your Moi Moi to cook in less time than when bowls are used. The meal is also more presentable if wrapped in foils. This is important if you will have guests for dinner or will be hosting a party.
- Cut the foil in pieces depending on the size of bag you want to make.
- Fold the open edges to make a flat bag, leaving one end open. It is always advisable to double the pieces of aluminium foil when making the bags. This ensures the bags do not burst during cooking due to intense heat.
Now that you have made your foil bags, let's go on to making the moi moi batter. Here's a recipe below:
- 11/2 Cups dry beans Black-eyed Peas or Brown Beans-''Ewa Oloyin''
- 1 Red Bell pepper/Tatashe Medium size
- 1 Habanero/Scotch Bonnet/Rodo
- 3/4 Cup Diced onion
- 2 Tablespoons Crayfish
- 1/4 Cup Vegetable Oil
- 2 Bullion Cubes
- 3/4 cup cooked minced Fish
- 3 Hard-boiled Eggs
- Salt to taste
Instructions for cooking moi moi using foil
Soak the Beans for 1 hour (more or less). The length of time used in soaking the Beans depends on the type of beans you are using and how dry your Beans is. The dried beans tend to be ready for peeling faster than the less dried beans.
Pour the Beans in the Blender and add twice as much water as the Beans (by volume) blend the Beans for 3-4 seconds per time and repeat this for 3 to 4 times - Remember we are peeling the Beans and not blending it.
Pour the beans back into a large bowl and add enough water to fully cover the Beans. Now agitate the Beans with your fingers and the skin will float then quickly separate the skin from the Beans by pouring through a sieve.
Once that is done, pour the peeled Beans (the skinless Beans) inside a Blender, together with the Red Pepper, Habanero and Onion - Blend to the smoothest consistency you can ever get.
Combine the blended mixture with the remaining ingredients except for the boiled Eggs.
Scoop some moi moi mix into the aluminium foil bag through the open end of the bag. Just as in the case of bowls, it is advisable to keep the contents only up to half of the folded aluminium bag. This is because moi moi rises during cooking. If you fill the bag to the brim, it will burst during cooking with the contents flowing into the pot and making a mess.
When you are happy with the quantity, fold the open end of the aluminium bag and place the bag in a padded pot. Padding should be placed at the base of the cooking pot used in cooking moi moi that is wrapped in aluminium foils. Placing the bags of aluminium foils directly in the pot will cause the bags at the base to burst due to intense heat.
Place the bags of moi moi into a pot of boiling water and not cold water. This is so that the contents will set almost immediately thereby preventing accidental leakage.
Arrange the Moi moi inside the pot and cook till done. This should take about 45 minutes to 1 hour 30 minutes; depending on the quantity of the Moi moi mixture in each container.
Remove from heat and serve.
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