Fred Morgan
This delicious dish is made from grounded beans/black eyed peas and can be served primarily as an accompaniment to other dishes or stand alone dish.
Traditionally, moi moi is usually wrapped in Banana or “ewe eran” leaves as opposed to recent methods of aluminum can and plates. This dish is highly nutritious and filling. its best served with custard or if throwing a party alongside Jollof rice or any other dish.
Ingredients
- Beans/Black Eyed Peas.
- Boiled Eggs (optional)
- Cooking spoons of Palm oil /Vegetable oil
- Cooked Fish/Sardines
- Clove Garlic/Ginger
- Shrimps (optional)
- Leaves / Sandwich bags / Aluminum cups.
- Fresh Tomatoes
- Small Chili Pepper
- Seasoning Cubes/Salt
Method
READ ALSO: Foodie Education: How to Make Pizza
STEP 1
Soak the Beans/Black eyed peas for not longer than 30 – 45 minutes, wash and peel off the brown back of the beans by rubbing the beans with your palms until it becomes white then wash thoroughly. Be sure to remove all the brown peels.
STEP 2
Wash the beans till all is clean white, add onions, red chili pepper, tomatoes, chopped small garlic and a bit of ginger (very little), blend all together.
STEP 3
Boil the eggs, shrimps and fish
STEP 4
Add tablespoon of palm oil or vegetable oil and seasoning like salt or a seasoning cube then stir, taste if seasoning is okay.
STEP 5
Slice the egg and shred the fish make sure to remove the bones.
STEP 6
Rinse the leave/sandwich bag/aluminum cups, fold into a cone brake the bottom backward to avoid leakage, pour the grounded beans, add few shrimps, fresh sliced eggs and wrap the leave.
STEP 7
Put water in a cooking pan and add all the wraps inside cover to cook for 30 mins.
STEP 8
Open one wrap to see if cooked and solid.
Note: Instead of leaves use aluminum cups.
Tip: Make the aluminum cups by cutting open cans of condensed or evaporated milk. Use palm oil instead of Vegetable oil with enough large red peppers to improve the richness and reddish color of Moi Moi, which makes it more appetizing.
DON’T FORGET TO SUBSCRIBE WITH YOUR EMAIL BELOW AND GET MORE OF THIS EVERYDAY
Comments