Moi-Moi (pronounced moy-moy) is yet another Nigerian dish that is typically made from beans, which is soaked, washed, blended with onions and peppers. The name has different variations from Moi Moi to Moyin-Moyin to Moin-Moin and they're all pronounced the same way.
Traditionally, not only is it blended, it is also steamed in leaves akin to banana leaves. This is truly the best way to cook moi moi, but once you leave home, it's usually harder to come by the leaves. I'll try to search for the leaves (they're called 'Ewe' in Yoruba) and do it the more traditional way so you can see why the leaves are better. Since it's steamed, the moi moi molds to the shape of the folded leaf and lends some flavor to it, mmm, so beautiful to look at and eat!
Anywho, this is a different version of moi-moi using the bean flour and tart pans. It tastes pretty good too, even though it's a short-cut method!
To learn how to make moi-moi, here's what you'll need:
2 cups bean flour
1 m onion
1 clove garlic (not pictured)
5 scotch bonnet peppers/rodo (habaneros will work too)
2 knorr cubes
1 cup corned beef
3-5 tart pans
1.5 cups water (plus 1/2 cup extra)
2 capfuls Canola oil
Cooking oil spray
Blend garlic clove, onion and scotch bonnet peppers (add some water to help it blend easier)
Transfer blended mix to a bowl
Add oil, 1.5 cups water, mix thoroughly
Add 2 cups bean flour, stirring thoroughly to remove any clumps (use a whisk if you have one or just add everything to the blender) *You want a relatively watery mix, use more water if you have to)
Add 2 knorr cubes, stir (if yours are hard, remove wrapping, put in a bowl with a few tbsps water and microwave for about 30 seconds, then crush with a fork)
Spray tart pans with cooking oil spray
Using a ladle, scoop mix into pans (1 full ladle plus half a ladle) *Pans should not be filled to the top so it has room to swell/expand*
**Yes, I used a bowl, you can too! just spray it down!**
Mash corned beef to separate it
Using your hands, sprinkle corned beef onto mix (as much or as little as you want) *use a knife to ensure mix covers corned beef* OR stir corned beef into moi moi mixture
Get your largest pot that can hold all the pans, fill the bottom with water, put stove on low-medium heat
Cut some foil, layer top of water with foil (to prevent pans from touching hot surface directly)
Arrange pans on top on foil
Cover pans with another layer of foil (so steam doesn't escape)
Cover the pot
Let moi-moi steam for 15-35 minutes
*The smaller foil pans took 15 minutes, but the bowl took about 35 minutes, I reduced the heat to low after removing the foil pans*
Lift foil pans from pot when done (dip a knife into center, it should come out relatively clean, you could still have some mixture on it, but it should definitely not still be a liquid; it should be semi-solid)
Flip upside down onto a plate (it should fall out if you greased the pan first)
Transfer onto plates
Serve while hot (though you can always re-heat)
You can eat these alone, with jollof rice, ogi/pap/akamu or custard. If you're not serving immediately, simply turn off the heat, remove from hot stove to a cooler side to prevent further cooking and leave pot covered with foil intact.
Usually, the perimeter/outside of the moi-moi will cook faster than the center. Sometimes if you notice it's cooking too fast, simply reduce the heat and/or move the pans around in the pot. Also, you might have to increase the cooking time if you use bigger pans/bowls, just so you get even cooking.
If your center is not all the way cooked, but for the most part has formed a solid, simply turn the heat off and let the steam in the pot do the remainder cooking. By the time the burner cools down, it should be cooked without being too hard. If you over-steam/cook it, you run the risk of it being hard.
If 5 scotch bonnet peppers is too much for you, simply use less, but the heat makes it taste better too! Some also add red bell peppers (tatashe) to it and this really only adds color to it, so if you prefer it redder, add 1/2 a red bell pepper.
If you don't have those, you can also add some meat/chicken stew to it (just the soup part-about 1-2 tbsps). Instead of water, you can also use left-over chicken or meat stock, if you use stock, remember to taste it and gauge the saltiness before adding any knorr cubes.
If you want more moi moi, simply double the ingredients, but always remember to make it a watery mix because it is meant to be semi-solid.
For those wondering about the tart pans I used, I came across them at the grocery store and immediately thought they were the perfect size for individual servings of moi-moi, instead of making a large one then having to cut out for each person.
You can find these in the baking aisle at your grocery store. I got it on sale for $2 and some change. The pans can be washed and re-used or disposed of if you'd rather use it again.
Just FYI: You don't have to use tart pans, I really only got it for presentation purposes for the blog. I would use a bowl (sprayed down) otherwise and use the tart pans if I was having a gathering or something.
You can also add sliced or whole soft-boiled eggs to the mix before steaming. I say soft-boiled, because it will cook further in the moi moi while it's steaming. You could do hard-boiled too, totally up to you!
This recipe is also vegan-friendly (just omit the corned beef). (If you use Brazilian corned beef, it's quite salty, so cut back on the knorr so you don't have salt overload!)
Man oh man, story, story...(I just wanted you to know all the possibilites!!!;~)
Some more moi-moi picture porn to break up all that text!
Edit: My mum read through and made some more notes: She said tomatoes (and tomato based products) are not to be added as it makes it mushy, so take note!
Also, instead of corned beef, you could use any meat variation you like; for instance, shredded chicken, shrimp or fish. You can also add ground crayfish for added flavor. I also forgot to mention you can easily make a moi moi burger with this; just put the moi moi in between some bread and munch away!