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

Preaparation

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.

Fufu

Eba

Semo

Pounded Yam.

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