Moi Moi

Moi Moi (Moin Moin) Recipe

Name: Moi Moi (Moin Moin)

Origin: Yoruba people

Ingredients:

• Black-eyed peas or honey beans (Oloyin)
• red bell peppers (tatashe)
• Scotch bonnet pepper
• onion
• ground crayfish
• palm oil or vegetable oil
• seasoning cubes
• salt
• water
• boiled eggs (halved)
• deboned smoked fish or fresh fish chunks
• corned beef or liver (optional additional fillings of choice)

Steps:

1. Soak the beans in water for a minimum of one hour or overnight to soften the skins, then drain and rub the beans vigorously between your palms in water to loosen and remove the outer skins rinse and repeat until as many skins as possible have been removed, as the smoother and more skin-free the beans are, the silkier and more refined the final texture of the Moi Moi will be
2. Place the peeled beans into a blender along with the red bell pepper, Scotch bonnet pepper, and onion, add just enough water to allow the blender to run smoothly, and blend everything together into a completely smooth, lump-free batter the consistency should be thick but pourable, similar to a slightly loose pancake batter
3. Pour the blended batter into a large mixing bowl and add the palm oil or vegetable oil, ground crayfish, crumbled seasoning cubes, and salt, then stir everything together thoroughly until the oil is fully incorporated and the batter is evenly coloured and seasoned
4. Taste the raw batter carefully and adjust salt and seasoning as needed until it is well-flavoured
5. Prepare your chosen containers if using leaves, fold them into funnel shapes; if using foil or cups, lightly grease the insides
6. Place a padding of folded leaves or a steaming rack at the base of a large pot, add water to a depth of no more than one inch at the bottom, and bring to the boil
7. Spoon the batter into the prepared containers, filling each about three quarters full to allow for expansion during steaming, then press a halved boiled egg and a piece of smoked fish or preferred filling into the centre of each portion before sealing or closing the container
8. Arrange the filled containers carefully in the pot, cover tightly with a lid to trap the steam, and cook on medium heat for 45 to 60 minutes, checking regularly and adding small amounts of water to the base of the pot as needed to prevent it from drying out never pour large amounts of water at once as this can make the Moi Moi watery
9. To test for doneness, open one portion and cut through the centre it should be firm, fully set, and evenly coloured all the way through with no wet or raw batter visible
10. Allow the Moi Moi to cool for five to ten minutes before serving, as it firms up further as it cools and is much easier to turn out and handle at that point