Special Moimoi Recipe: How to a Delicious and Healthy Moi-Moi in 1 Hour

I have included two videos in this recipe, one helps you learn how to wash-peel beans in less than 8 minutes.

The other video by the end of this articles shows you how to make moi moi

Here are the ingredients I used for this recipe. You are free to increase the quantity or reduce it depending on the number of persons you are looking to serve.

Complete Ingredients For Moi Moi
Serving: 6

Total time: 90 minutes.

1 kg of Mackerel
7 Cooked Eggs (optional)
Half cup of vegetable oil
3 seasoning cubes
Salt to taste.
1 cup of sliced onions
Tatashe or shobo (about 5 to 10, it add the reddish color)
Crayfish (1 cup)
3 cups of beans

What you find above are some of the necessary ingredients for making moi moi.

There is a special kind of beans used for making beans pudding in Nigeria but you can substitute with any other type of beans if you live outside Nigeria.

I simply parboiled the fish, removed the center bones and split into smaller pieces

You can use the cooked eggs or fish of any kind. You can even combine both as I have done in this moi moi recipe.

Moi Moi Preparation
Please add the beans into a bowl, sprinkle a handful of water and start squeezing with your hands.

This is the easiest way to wash beans; you would be through in 20 minutes.

You can add a little more water but don’t allow it to soak; continue squeezing until it starts shading off the outer coat, you’d probably be doing this for about 3 minutes.

When it seems like a good amount of the beans have shaded off their outer-coat, add enough water to fill the bowl. The outer coat would rise to the top, sieve and continue squeezing.

At some point there would be just very few that have not shaded off their outer coat, work on them and keep washing.

Wash the beans to remove the outer coat, keep squeezing, washing and sieving till you are left with the white beans then you can prepare for the grinding part. Below is the video that shows you how to wash moi moi beans.

How To Peel (Wash) Beans

Most people spend their entire evening washing beans, here is how to do it in just 8 minutes.

There are people in Nigeria that render the service of grinding food stuff like moi moi or tomatoes in large quantity

Split the red tatashe or shobo into two halves to remove the seeds at the center, this practice is necessary because the seeds add a bitter unpleasant taste to moi moi. Wash and also pluck off the green stem at the top.

Parboil the fresh /frozen fish, pick out from the water then pieces the fish with your fingers, not really squashing (leave in bits).

What I do at this point is to add all of them (beans, onions, crayfish and tatashe or shobo) in a small clean bowl and take to the commercial grinding mill.

You can use a smart blender for this if you have one, I used my semi-smart blender and it did a perfect job.

How To Make Moi Moi

While still in the bowl, add the fish.

Pour in the oil into the ground beans – half-cup (125ml), add 2 seasoning cubes, the fish water (fish stock) (which must not be over a half cup) salt to taste. Stir and taste the entire mixture.

The egg can be dropped on top after the barter has been distributed in cooking plates.

How to Cook beans Pudding

Distribute in as many plates as possible, some people use wrappers for this purpose. After the distribution, you can drop into the cooking pot.

If you are cooking with plates, you can drop the plates on top of each other but you must drop tiny logs of woods or pieces of clothes at the bottom of the pot to avoid burning the plate.

Some people use the stem of the moi moi wrapper, you don’t really need them if you are careful.

Drop the plates in the pot, three or four per row.

Add water simultaneously making sure it doesn’t top the first plate.

Then cover tightly and cook for about 40 to 60 minutes adding water at interval to avoid burning or too much water that would run into the plates.

This part is monitored closely because if you allow the pot to dry the plates would start melting especially if you are using plastic plates.

Note that plastic plates can cook for hours without melting or getting burned, the exception is when the pot is completely dried.

You can bring out one of the plates after cooking for 40 minutes to check if it is done, check again after ten minutes, once it is done, allow to cool off for 30-60 minutes; then serve with pap (akamu), rice or custard

Nigerian (beans pudding) can also be served alone, I love it.

African breadfruit (ukwa): Igbo Food Recipe

African breadfruit (ukwa) is definitely one of the popular foods in Nigeria, it is a well-known delicacy in Igboland.

I have a comprehensive recipe Igbo foods and recipes in the Nigerian Cooking Guide, So, if you are the type that like Igbo Foods, I will advise that you get this guide now while it’s still for a discounted price of N12,500.

People keep wondering ‘what is African breadfruit?’ and how to prepare it the exact way an Igbo person would like it.

I will try to explain in detail how this recipe was prepared in my own very kitchen and then I would talk briefly on another recipe of Ukwa that I know about.

The Two Ukwa Recipes
Ukwa is a very popular food in the eastern part of Nigeria, the people of Igbo are very familiar with the two recipes that I would be talking about below.

Ukwa could be cooked with potash and just eaten like that or it could also be separated from the water for just the seeds to be mashed with some ingredients and thereafter served with the plain cooked ukwa.

Below are the ingredients for preparing Ukwa (African Breadfruit), what you have below would serve 3 people. You can increase or decrease depending on the number of persons you are looking to serve.

Ingredients For Ukwa
6 cups of ukwa
Potash (akanwu) teaspoon
Fresh pepper (about 5)
Ogiri (optional) (a local ingredient)
Maggi (half cube)
Salt to taste
Red oil (100ml)
2 cups of maize.

How To Prepare Ukwa
Wash the ukwa seeds, It is necessary to wash severally in a bowl with lots of clean water. I also use a plastic sieve just to be sure that all hidden tiny stones are sorted out.

Set a cooking pot on heat, add 5 cups of water and start cooking the ukwa (breadfruit). Once it boils, add the potash. Dissolve the potash in one cup of water, filter in the clear water and throw away the residue.

It is needful to note that Ukwa does not ever get soft (done) without the use of the catalyst (potash).

Although There is another ingredient that serves the same purpose as potash, it is in the form of ash gotten from the burning of palm fronds. It is locally called ngu and a popular choice among the Igbos.

If you want to make Ukwa with ngu apply the same method as though you are using potash, dissolve in a cup of water allow for a minute or two then use the filtrate.

Cook till the ukwa is soft for consumption and you can serve.

This is one of the two ways to eat African breadfruit in Nigerian, some people like to add a pinch of salt while some part of Igbos doesn’t use salt for this particular recipe.

Breadfruit (Ukwa) Recipe 2

The second recipe (mashed Ukwa & Corn) continues where the one above stopped and you will need this ingredients below.

Cook the corn till it is very soft as you can see above

Separate the seeds from the water as you would find in the video below, (that is to sieve out the soft seeds from the water). See the image below.

Pound the pepper with mortar and pestle, add about 100ml of red oil, a half stock cube, A pinch of salt, ogiri and stir (use a garri turner, a spoon-like wood).

Add the soft corn, stir.

Then add the soft ukwa seed then turn very well with the wooden turner and you will get the exact resemblance of the image above. Taste for salt and you are done making this African delicacy.

Serve the two together as you can find below.

Free Recipe: How to Make Healthy Nigerian Vegetable Soup

Vegetable soup is paired with any of the swallows in Nigeria and served as either lunch or dinner.

This recipe shows you how to cook a healthy soup with vegetables… the Nigerian way.

I love this soup for many reasons:
For starters, it is made with vegetables, and those are synonymous with health.
In Nigeria, we combine different kinds of vegetables to make different soups.

Okra soup, Afang soup and even edikaikong are different combinations of different veggies.
Veggies are good for the heart and body cells.
That is just why we are making this soup.
I have written a lot in the last few months about Healthy Nigerian foods, our health is important.

And that is why this soup should appear more often on your menu.

Ingredients for Healthy Vegetable Soup

Big bowl Waterleaves
Big bowl ugu leaves (fluted pumpkin)
Roasted mackerel
1KG or 35 Ounce of Goat meat
1 cup crayfish
6 scotch bonnet peppers
400ml Palm oil
2 seasoning cubes
Salt to taste
2 tablespoons Ground Ofor


Step 1
Slice the water leaves and fluted pumpkin leaves with a kitchen knife, you want them thinly sliced as you can see below.

What you find below is a bowl of fluted pumpkin leaves – vegetables.
This is the equivalent of 12 cups. You should wash ugu (fluted pumpkin) properly before slicing them.

Season the goat meat with a teaspoon of salt, sliced onions and two seasoning cubes. Allow the meat to boil, add two cups of water and let the meat cook until it becomes tender and easy to chew.

Pound the scotch bonnet (peppers) and 1 cup of crayfish together. You could blend them if you like. Set aside on a small plate.

How to Cook Vegetable Soup

Step 4

To the boiling meat, add the washed roasted fish. Allow them to cook until the water is almost dried. Don’t allow it to burn.

Most people don’t like too much water in their vegetable soup, to achieve that, you have to use some tricks – like boiling the meat/fish till the water is almost dried.

Step 5
Once the meat is well cooked and the water is almost completely dried, add the palm oil, 400ml. You need lots of palm oil when you cook vegetable soup.

Step 6
Now you add the vegetables, the water leaves should come first. It should fill the pot, it will go down in 3 minutes as you continue to stir.

You can add the leaves little by little so it doesn’t fill the pot and become difficult to stir.

After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally.

Step 7
Add the pounded crayfish and peppers.

Stir all together and taste for salt, add salt to your taste. You don’t want too much salt.

Step 8
Then the ugu leave (fluted pumpkin) should be added at this point.

Stir in 2 tablespoons of ofor (used as a thickener). Stir properly so it doesn’t form crumbs.

Stir all together and allow the vegetable soup to simmer for three minutes.

That is how to make vegetable soup the Nigerian way. All soups in Nigeria are served with swallow. There are 4 major types in Nigeria.




Pounded Yam.

Anyone could be paired with this soup and served as dinner or lunch in a Nigerian home.

Top 5 Tips to Make Your Chrismas Stress Free and Enjoyable as the Woman of the House

Now that Christmas is fast approaching, many women will already be feeling stressed and nervous.

Don’t be! Dear,

Althouth, I know how stressful it can be for the women of the house.

it happens to the best of us,

It is not easy to cook every time for a whole family, talkless of consistent cooking that comes with this kind of season.

And that is why I have provided you with these tips to keep you organized and in charge.

The best tip is probably planning your Christmas menu ahead of time.

Knowing what to cook could be the best armor against Christmas cooking stress.

I love to plan my menu in advance(breakfast, lunch & Dinner) and prepare for both invited guests and surprise visitors (you know what I mean right?).

If you want to try out a new “not-so-easy-meals”, make sure you follow the right recipes.

If you have the Nigerian Cooking Bible, then, you are in Luck.

this is because you will be able to point to any food and follow the recipes and guidelines to make any kind of Delicious Food for your Family this Season.

That’s the benefit you have over other women who have to think of everything from their head.

A Guideline like the Nigerian Cooking Bible has been made in a way to make you be in charge and get any food of your choice ready within 1hour (max)

And If you Don’t have it, You can Get it Here and be in charge of your cooking this Xmas Season.

believe me, Christmas day is the best time to try different nice and delicious deshes for your family, It is the best season to make your family feel your cooking genius.

So, be sure to make this Christmas a memorable one for you and your child/husband and other members of the family.

The power is in your hand.

And don’t forget to store left-overs too, you’ll be glad you did.

Tip 2: Shop While the Sun shines:

At Least some days to Christmas is a good time to shop for non-perishable goods such as spices, bottled drinks and canned goods( tinned tomatoes, sweet corns and the likes),take advantage of great offers at the stores and market.

You can also buy meat, chicken, fish ,fresh tomatoes and peppers for stews and store in the freezer.

I like to blend the tomatoes and peppers, pour into a large container and freeze.

This will surely save you a lot of hassle and some money too.

Shop for fresh goods, 2-3 days before Christmas.

Vegetables will stay fresh for 2 days if well preserved.

So dearies, don’t be part of the Christmas rush, shop while the sun shines.

If you’re like me, you’ve probably received the “Must-buy gift list” from family and friends.. Lol… that’s what Christmas is for,right☺?…

Love, happiness,gifts,expenses, stress and more stress (lol)

You can make this Christmas stress-less by buying the gifts and hampers ahead of time.

I buy and wrap up the gifts, some days before Boxing day, and send them off on the 15th -24th.

I also buy food stuffs and prepare food gifts such as chin chin and cakes for students and older folks,

so that they can have something to eat and serve their guests if they can’t make it over to my house.

If you’ll be mailing some of the gifts, make sure you have them in the mail by the 9th or 10th , to avoid delivery delays.

Tip 4: Prepare some Snacks and filling:

I love making snacks (small chops) for Christmas. It serves as a great appetizer for the guests and family and can also be used to entertain visitors after the D-day(25th).

Chin chin , Plantain chips and Sugar coated peanuts are my go-to crunchy snacks for Xmas,because they can be made ahead of time (5 days before Xmas), they keep well and can be wrapped up as part of the gifts in the hamper (I also add this delicious Homemade Milk Toffee).

Samosas,Meat pies and Spring rolls are also welcomed. I make the filling ahead of time, defrost when needed and fill up the snacks… by doing this ,you’ll be saving about 20-30 minutes of prep time.

Tip 5: Cook the foods that keeps.

This might sound like WHAAAAT?..but yes!

You can prepare Stews, Soups, meat/chicken, stocks and freeze until the D-day.

Tomato Stews always come handy for Jollof Rice, Coconut Rice and Porridge.

It takes about 30 – 60 minutes to make a tasty stew, imagine saving this time for other demanding tasks.

Meat/Chicken Stocks are great for sauces and several recipes such as the Nigerian Fried Rice.

As for the meat/chicken , simply thaw/defrost and fry, grill or use as needed.

EXTRA Tip: Rest on Christmas Eve

I remember Christmas day as a day my Mum and I never got to rest until night time.PHEW! it used to be hectic.
But today, I can say it is one of my well rested days.

Because, with all the meals planned and gifts sent out, I get to do less work and also have fun with the family.

On the 24th, Get enough rest and go to bed early .

I know it is almost impossible with everyone awake screaming, shouting and rejoicing.. but you’ll need the rest, if you’ll be the busy bee in the kitchen tomorrow.

I enjoy Christmas and hope these tips help to make your Christmas as stress-free as possible.


How to Cook Delicious Afang Soup

Afang is a Calabar Soup which has been widely hijacked in most of the Nigeria homes.

This Soup is one of the best ways of cooking your vegetable with a fresh taste.

Today, I will be showing you how to Cook a delicious Afang Soup in your home or for your cooking business.

8 medium pieces Beef
1 handful Stockfish pieces
10 pieces Cow skin
1 medium size smoked Shine nose Fish
1 cup Periwinkle ( topped & tailed)
4 pieces Cow leg
Water leaves ( 5 handfuls chopped)
Afang leaves( 3cups pounded)
4 pieces Yellow Pepper
30 cl Palm oil
1 crayfish seasoning tablet
2 beef seasoning cubes
2 liters Water
Salt to taste

1,Season the beef and cow legs with 2 pieces of pepper, beef seasoning, salt
2, Steam meat in its own juice till it is almost dry
3, Add 1/2 liter of water and cook till meat is almost soft
4, Add the stock fish, and cow skin and cook till soft
5, Add the remaining water, crayfish , pepper, crayfish seasoning, and washed smoked fish and allow to start boiling then add the periwinkle
6, Boil for another 5 minutes. Taste for salt.
7, Add the palm oil and cook for 2 -3 minutes
8,Add the chopped water leaves and cook for 5 minutes
9 , Turn off the heat and add the Afang and stir properly
10, Serve with any morsel of choice.

1,Do not stir the water leaves right after you added to the pot, it could become slimy. Allow to cook for about 3 minutes before stirring.

2. Ensure that soup pot is boiling when adding periwinkle else it becomes difficult to sock out of the shell.

Your Delicious Soup is Ready…