Hello bigbennytheory readers,
Haven’t posted under the food section for a while but I’m trying to work on that. I’m not here for stories that touch so let’s just jump right into the food for today. Like I always say I’m not a chef or professional cook. I just enjoy cooking and because I am a student who runs on a budget, I sometimes use the little ingredients that I have to make some dishes that I share. That’s why there are two sections under the food section of the blog (Improvised Cooking and Recipe Thursday). There are many ways to make a particular dish. This is just one of my recipe for making moi-moi also known as bean pudding. Although these were all the ingredients I had to make this dish, I would say it’s not that bad. Moi-moi is a very nutritious food eaten in many parts of Nigeria and served with or eaten with other foods. It can be eaten alone as a snack or with rice, pap, bread or even soaked garri.
Here are the ingredients I used for this recipe:
2 full mackerel fishes
1 big red bell pepper
Canola oil (you can use any oil of your choice)
How to make the moi-moi
- Put your fishes to the boil and add your maggi, salt and onions.
- Boil your eggs until they are hard boiled.
- Measure the quantity of bean flour you want to use for your moi-moi and lay aside.
- Put your bell pepper, onions, scotch bonnet, dried pepper, knorr cubes, crayfish and paprika into the blender and blend until it has formed a nice paste.
- Mix your bean flour with very little water because you would still add your blended mix to the flour.
- Once your moi-moi has been mixed with little water, add your blended mix to the moi-moi and stir until they are completely mixed together.
- After the moi-moi has been mixed again, put the mixture back into the blender and blend until your moi-moi has a nice consistency. It should not be too watery or too thick.
- Take it out from the blender and pour in a clean bowl before adding a small quantity of oil, deboned fishes and eggs (or corned beef, bone marrows and any other thing you would like to add).
- Mix everything together and taste for salt. If the salt is just right or needs a little salt, then add little before pouring the mix into small foil bowls for steaming.
- Once they have been dished into the foil bowls, cover the foil bowls with foil wraps. Put a pot on the fire, place foil papers at the bottom of the pot then add a small quantity of water and leave to start boiling before arranging the foil bowls one after the other in the pot.
- When all the bowls have been arranged, put more foil papers on top before covering the pot to allow steaming.
- Check your moi-moi occasionally to be sure that water in the pot hasn’t dried out and keep pouring water when dried out.
- After about thirty to forty-five minutes and sometimes an hour, you should see that your moi moi is ready.
- Bring down from the cooker and leave aside to cool before serving.
- Serve alone or with rice, beans or soaked garri.
You can serve alongside Jollof rice, fried rice and Chicken 😋 then enjoy!!!