How To Make Moi Moi With Beans Skin And Eggs

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How to make moi moi with beans skin and eggs, guide to wrapping.

Cooking moi moi without peeling beans skin is a great
saver. It helps one finish with the preparation and cooking of moi moi in minutes. For those who cannot preserve ground
beans; those who like washing and cooking their beans fresh, this is for you.
 Cooking moi moi or akara balls has become easier ever since I discovered that brown beans doesn’t really need to have the skin removed.
If you have a meguard, driver, gardener or any man in the compound, *apart from oga himself o* they should be willing to help, unless, if they don’t get to see where the finished products go to. *rolls eyes to the right*
Ingredients:
  • 2 cups Brown beans
  • boiled eggs
  • 3 fresh peppers (blended with the beans)
  • 1/2 cup Crayfish (optional) to be blended with beans
  • 1 large red onion (optional) blend with beans
  • salt to taste
  • 2 seasoning cubes
  • 1/2 cup palm oil
  • broad leaves or foil to wrap
  • water not needed except blended beans is too thick. After blending, paste should be very smooth and a bit runny.

 

COOKING DIRECTION: How to make moi moi with  beans skin
  • Rinse beans with clean water.
  • Soak in water for about an hour.
  • Blend beans in batches.  Blend very very smooth.
  • Add all the moi moi ingredients above leaving the boiled eggs for later.
  • Check for salt and add if needed.
  • Blended beans is thick? Add a little warm water to losen and give a consistency that’s a bit runny but not watery.
  • Wrap the leaf
  • Scoop moi moi into wrapped leaf. Moi moi plate, foil, ceramic or whatever that you are cooking in.
  • Drop in a boiled egg.
  • Place in a deep cooking pot that’s lined with stones or sticks, rack  or wire gauze to prevent wrapped moi moi sitting in water.
  • Place on the cooker and pour in boiling water.
  • Cook for 45 minutes to 1 hour.
  • Check and serve hot.

 

How To easily Wrap Moi Moi In Broad Leaves:

  • Wrap leaf
  • scoop ground beans with a deep spoon and pour in through the moi moi leaf opening. After wrapping the leaf.

Moi moi scooped into leaf with egg
How to wrap moi moi in leavea
drop a boiled egg  in the opening with the ground beans
close properly and fold moi moi leaf on top of the other folded end
  • Arrange wrapped moi moi in a pot.
  • Add 2 glasses of boiling water in the pot.
  • Let moi moi be covered with a lid and left to cook for 45 minutes before removing from heat
fluffy moi moi waiting to cool before serving with boiled rice and stew

The taste of this moi moi is actually not different from the ones we cook without the beans skin. I think I added too much palm oil, the oil made it even tastier.
Do you know that moi moi can be served with boiled yam or boiled unripe plantain?

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24 thoughts on “How To Make Moi Moi With Beans Skin And Eggs”

  1. I've not eaten today o….(tummy rumbling)

    Never tried making moimoi with the 'skin' before, not sure how it would taste without first removing it. I also love adding crayfish, fish with the egg…yummy

    Bookmarking this to try later if only to find out the difference in taste…

    Double thumbs up, Eya.

    http://www.biolaleye.blogspot.com

    Reply

  3. Oh nice. So I don't have to go through the task of peeling the beans. Great stuff.
    Meanwhile, will it still be smooth if I just blend it straight? I don't have a manual grinder
    Ps: Eya, you're trying o. Someone just said I was you on another post. Lmao

    Reply

  4. Nice one aunty Ojay,gud to know u can av ur moi moi without going through d stress of peeling d back,use to add bone marrow and biscuit bone to mine. Ehen aunty whats d name of dat red ingredient on ur finger?lolz it appeared severally and u didn't mention d name.*wink*

    ~BONARIO~says so via NOKIA3310

    Reply

  5. Choi! Dear Eya, ur energy is quite inspiring.
    So after d stress of making moi-moi, you still served it with rice n stew!
    Thumbs up!!!!!!!
    I sound like ds cos growing up, making moo-moi was a big deal, wash wash n wash! Lol!
    Zee!

    Reply

  11. Hi Mrs B, I'm used to Anonymous reading some comments and crediting them to me. Blending it straight may harm your blender. It can be ground at the market in it's dry form. That way, you store the powder at home and use when you want.

    Reply

  13. Hahaha! @ Zee, it's not like I cook everything at the same time. Sometimes, the combination is made easy because I pick some preserved food from the freezer and serve with the just cooked.

    Reply

  15. Dear Aunty,I tried making the Moimoi with white beans…although the end product was sweet,but it looked black…so I'm asking;should it be tried only with red beans?Mrs Bridget.

    Reply

    • Hi Mrs Bridget, sorry I'm just seeing your comment now. Use brown beans next time. If you want to make akara too with beans skin, use brown beans. Don't use black eyed pea pls.
      Sorry about the black moi moi.

      Reply

  16. That's great. I have never use palm oil and beans with skin.I'm not clear on adding palm oil, seasoning, salt, in the cooking pot with the stalks of the leaves. Can the moi moi be prepared i nylon or cups and still have great taste?

    Reply

  18. I cooked some moimoi following your instructions but they came out hard like cake. I want them to be soft. How can I achieve that. However the taste was nice.
    From Frances.

    Reply

  23. Plss I wanna know; do u add d palm oil in d mix before wrapping or packaging d moi moi or u add it to d pot with water to boil alongside d moi moi.. Ms J

    Reply

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