• Steaming Containers: Since moi moi is steam cooked, any of these Containers could be used: Uma leaves(Thaumatococcus Daniellii) With the stems, Aluminum Foil, Santana Nylon, Small plastic containers, e.t.c.
• 3 cups Brown/ Black eyed Beans
• Red Hot peppers: (2 Red bell pepper(Tatashey), 5 Chilli (Shombo), 4 Red scotch bonnet pepper(Ata rodo)
• 1 medium sized Red Onion, Whole
• 1 cooking spoon Crayfish, Ground
• ½ Cup Vegetable oil
• 4 Seasoning cubes
• Salt to taste
• Fillings: Any Of these could be used ; Shredded fish(Smoked or Boiled), Corned beef, Boiled Eggs, Marrow bones
Steaming Containers: Preferably, i love to use Uma leaves for wrapping because it gives the moi moi the real local flavor. if you are using Uma leaves(Thaumatococcus Daniellii), wash it thoroughly and soak in salted water. Then rinse off with normal water then cut out the stems and set both the leaves & stems aside. If you intend using Aluminum foil, Cut into rectangles and set aside. If you intend Using Small plastic containers (With Top covers) , Wash and set aside.
The Filling: For the filling, If you intend using fish, Remove the bones, Shred and set aside. If you intend Using Eggs, Boil & slice into two or four and set aside. If you intend Using Marrow bones, Season well, Boil and set aside (Without the stock). You can be as generous as you want to be with any filling you intend using.
Step 1: Pick the beans to remove the chaff and place in a large bowl. Add some water and leave for about 5mins before washing so it’d be easy for the skin to come out. This part is tricky because if you soak the beans with the skin longer than normal it’d be more difficult to remove the skin eventually. Wash by rubbing the beans between your hands till all the skin comes off. Sieve off the skin severally with water till you've got only the white beans left.
Step 2: Place the beans in a bowl and soak in water for another 3 hours . This is to soften the beans further so you’d get the perfect texture when you blend. If you intend using a commercial mill, you can skip this step.
Step 3: While then beans soak, Wash the peppers, Onion and set aside. Remember to remove the seeds of the tatashey before washing (it’s usually bitter)
Step 4: Blend the beans with the Peppers and onions till you get a very Smooth but thick mixture (A very good blender with sharp blades would come in handy at this point). Blend till its completely smooth- this may take a few minutes, depending on your Blender. If you don’t have a good blender, You can simply use a commercial mill (Make sure you take your own water). Pour the blended mixture into a large bowl
Step 5: Add the Crayfish, Crushed Seasoning cubes, Salt and Vegetable oil – Stir
Step 6: If you are using the Uma leaves: Line the bottom of the pot with the stems of the leaves then add just enough water to cover the stems. Fold the leaves into a cone/pyramid shape in your hand and secure the thin end by flipping it up. Pour a cup of the beans mixture into the cone, add a little Quantity of the filling and fold up to close.
Place the filled cone gently on the stems in the pot. Repeat the process for the rest of the mixture and finally cover the pot with leaves before covering with the pot cover. If you are Using Aluminum foil, fold and secure one open end, Fill with the beans mixture and Filling then close up the other end. Place in a pot with a little water just enough to cover the first set of filled moi moi within the pot. If you are using plastic containers, place the filled containers within the pot. Add a little water just halfway through the first set of plastic containers within the pot then cover. A steam pot should be used where available.
Step 7: Cover the pot and turn on the burner to medium heat. Leave to cook for about 45- 50mins while adding water intermittently.
Step 8: The moi moi is done Once you insert a toothpick/fork within one and it comes out clean.
Moi moi may be eaten alone, with pap, rice or with eko (Corn or millet pudding). It may also be consumed along with soaked garri.
**Watch HowtoMakeNigerian Pancake in video below***. at the end it was finally concluded that these two ingredients (when added to your taste) are what really gives the Nigerian Pancake it's distinct taste
It could be crunchy or chewy depending on how you make it. I remember vividly, I would always save my lunch money for after school hours, Miss the school bus on purpose so I could trek home with friends and in the process stop by Iya Ramatu’s shop to buy Coconut candy……Sweet Lasgidi Memories
If you are not a fan of American styled pancake, add more milk/water to your batter tomake it lighter and flatter when pan-caking, also reduce the amount of baking powder used by half to help keep the pancake flat
Here's a step by step guide on howtomake springrolls at home with Homemade spring roll wrap. If you are making vegetable spring rolls, you could lightly steam the vegetables to be filled into the pastry
Howtomake doughnut/ donut• Prep time. I used to call these round double cut doughnuts "Duncan doughnuts" as popularized by the the doughnut man known as Rob Evans in a Classic Christian TV show back in the day
Here's howtomake a tasty Nigerian Goat Meat Pepper Soup. If you would be using assorted parts of the Goat, check out this assorted meat pepper soup recipe to guide you on howto cook the different parts
** Below is a video recipe on howto prepare Nigerian Plantain Porridge **. The green plantains is said to contain more healing properties than the ripened ones, but all the same, they are both okay for this recipe
HowtomakeNigerian style pancakes from scratchPrep Time. My mum used tomake it a whole lot when my siblings and i were quite young and it was always a hit every time with hot or cold beverage plus, it was an easy breakfast she could quickly whip up before heading to work
You can also make use of any canned cooked fish, but you won't need to cook it again. *Now, take out the fish and some of the cooked onions and leave to cool a bit(the cooked onions keeps the inside of the Fish pie moist after frying)