HOW TO MAKE MOIMOI

HOW TO MAKE MOIMOI:
You are free to increase the quantity of ingredients or reduce them depending on the number of persons you want to serve.

1 kg of Mackerel
7 Cooked Eggs (optional)
Half cup of vegetable oil
Maggi (seasoning, 2 to 3 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

You can use the cooked eggs, corned beef, fish of any kind or a blend of both to make moi moi. Here I used fish and eggs, I simply parboiled the fish, removed the center bones and split into smaller pieces.

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 minutesWhen 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.
Most people spend their entire evening washing beans….
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.
What I do at this point is to add all of them (beans, onions, crayfish and tatashe or shobo) in a small clean bucket and take to the commercial grinding mill
Parboil the fresh /frozen fish, pick out from the water then pieces the fish with your fingers, not really squashing (leave in bits) Add this to the mixture. At this point you can also add corned beef in place of the fish or a blend of both.
While still in the bowl, add the oil just pour into the ground beans – about half cup, add 2 cubes of maggi seasoning, the fish water (fish stock) (which must not be over half cup or so) salt to taste. Taste the entire mixture.
The egg can be dropped on top after the moi-moi has been distributed in cooking plates, if you want to use eggs.

Distribute in as many plates as possible, some people use moi-moi 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 (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 and 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 but I like using bread.
Credit: Owner.
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