Moimoi is a beloved Nigerian delicacy made from blended beans, seasoned to perfection, and steamed until firm. While traditional recipes often use either vegetable oil or palm oil, this special recipe combines both for a rich, flavorful experience. Additionally, the unique touch of frying tomato and pepper paste before incorporating it into the batter enhances the overall taste. The inclusion of crayfish and Titus fish further elevates the dish, making it both nutritious and delicious.
Ingredients
2 cups peeled beans
1 large onion
3 medium-sized red bell peppers (tatashe)
2 scotch bonnet peppers (atarodo)
2 medium-sized tomatoes
1/2 cup groundnut oil
1/4 cup palm oil
1/2 cup crayfish (blended)
1 medium-sized Titus fish (boiled and deboned)
2 seasoning cubes
1 teaspoon salt
1 teaspoon ground nutmeg (optional)
1 teaspoon ginger powder
2 cups warm water
Banana leaves, foil, or plastic moimoi wraps for steaming
Instructions
Step 1: Prepare the Beans Batter
Soak the peeled beans in water for about 10 minutes to soften.
Blend the beans with onions, red bell peppers, scotch bonnet peppers, and tomatoes. Add just enough water to achieve a smooth, thick consistency.
Pour the blended mixture into a large mixing bowl.
Step 2: Fry the Tomato and Pepper Paste
Heat the groundnut oil and palm oil in a pan over medium heat.
Pour in the blended tomato and pepper mixture and fry for about 5-7 minutes, stirring occasionally until the oil separates from the paste.
Remove from heat and allow it to cool slightly before adding it to the blended beans mixture.
Step 3: Season the Moimoi Batter
Add the blended crayfish, deboned Titus fish, seasoning cubes, salt, nutmeg (if using), and ginger powder to the batter.
Gradually add warm water while stirring continuously until well combined. The batter should be moderately thick, not too watery.
Step 4: Packaging and Steaming
Prepare your steaming containers by greasing them lightly with oil.
Pour the moimoi batter into banana leaves, foil wraps, or plastic moimoi containers.
Arrange the wrapped or poured mixture into a steaming pot lined with a small rack or leaves to prevent direct contact with water.
Steam for about 45 minutes to 1 hour, checking occasionally to ensure there is enough water in the pot.
Step 5: Serving
Once the moimoi is firm and fully cooked, allow it to cool for a few minutes before unwrapping.
Serve warm with pap, custard, rice, or as a standalone meal.
This special moimoi recipe stands out because of the unique oil blend and fried tomato paste, which enhances its depth of flavor. The addition of crayfish and Titus fish not only boosts the taste but also increases its nutritional value. Try this method for a richer and more flavorful moimoi experience!