Moi-Moi is one of Nigeria’s most popular dishes and after finally making it I can see why. I say finally because I bought it’s main ingredient, bean flour, several months ago after getting motivated to give it a try.
However, sometime between ringing it up at the cash register and when I intended to make it, the motivation departed and it was just sitting in my cupboard since then. This happens often with me; just one of my unique idiosyncrasies I suppose. If I remember correctly it was likely the time involved in making it which dissuaded me – one hour cooking time + prep time – along with a loss of appetite for West Africa eats.
Well the motivation returned a few days ago and I wound up wishing that it did sooner because the end product was delicious… delicious while also being unusual made me feel quite inclined to share it with friends so after the small piece I took to confirm how it tasted, I decided to take the rest to a potluck. Like the sauerkraut though (https://worldveganizer.wordpress.com/2014/10/05/3-sauerkraut/), there were some people at the potluck whom prejudged and kept their distance from it… this time not because of the reputed taste, but rather appearance and unfamiliarity. Yet also like the sauerkraut, I wasn’t really upset about this because it just equated to more for me. I only wish I had some fried plantains to go with it on the side… but that just serves as a reason to make it again soon. Here is how:
1 cup bean flour
1 cup vegetable broth
1/2 cup red pepper
1/2 cup onion
2 TBS seaweed (I used dulse)
1/4 cup coconut oil
1 TBS hot pepper
1 TBS sea salt
Prep time couldn’t be easier; starting with liquids & ending with flour, toss everything into a blender and run until it is all mixed well (20 seconds to 1 minute depending on how strong your blender is). It could be more difficult though – using the bean flour is a major shortcut in making this. The long version requires soaking and skinning black-eye peas instead of the flour. I may try this method one day also just so I can compare tastes. To add some varying texture to the mix people sometimes add hard boiled eggs, corned beef, tuna, or shrimp after getting it out of the blender but since I don’t eat any of these my equivalent was to toss in a chopped gluten sausage.
The way to cook it is via steaming. I used my bamboo steamer on top of a regular pot.
The one hour cook time of doing so is if you are using single serving size containers. I however used an 8 inch cake pan so the cook time was just about doubled… luckily I didn’t really have any other plans afterwards that day but lesson learned. If you don’t have a an actual steamer of some kind you can improvise by making some sort of “stand” to put in a regular pot and place the container(s) of moi-moi on top of it. A few crumpled pieces of aluminum foil might be one of the easiest ways to do this. You will need to make sure you have some on hand anyway because the containers must be covered so no water gets in. Here is the outcome: