Omar Khalid
Moi moi is a popular Nigerian dish made by blending peeled beans, adding fillings of choice, and steaming. Traditionally, moi moi is cooked in ewe eran (Thaumatococcus daniellii) leaves, which are non-toxic and give the dish a unique flavour. However, as these leaves are not easily accessible, alternatives such as banana leaves, aluminium containers, plastic bags, and bowls are commonly used. Cooking moi moi in plastic containers or bags is convenient, but it is important to note that it may not be safe for human consumption due to the potential leaching of harmful substances from the plastic. To prepare moi moi in plastic containers, it is recommended to grease the container lightly to avoid sticking and ensure that it is heat-proof. The cooking time for moi moi in plastic containers is typically around 40 minutes to one hour, depending on the size of the container.
| Characteristics | Values |
|---|---|
| Containers | Plastic, foil, nylon, aluminium, leaf (traditionally "ewe eran" or banana leaves), bowls, ramekins, baking pans, pouches, tin cans, cellophane, glass |
| Preparation | Containers should be greased to avoid sticking |
| Cooking time | 40 minutes to 1 hour depending on the size of the container |
| Heat | Medium heat |
| Water | Water should be added to the bottom of the pot, and the level should be checked every 15 minutes to prevent the Moin moin from burning |
| Fillings | Boiled eggs, cooked liver, dried prawns, ground crayfish, boiled fish, corned beef, shredded fish, mackerel, sausages, beef, sardines, smoked or iced fish, luncheon meat, hotdog, shrimp, cow liver, minced meat, chicken stock, beef stock, etc. |
| Beans | Honey bean, black-eyed peas, drum beans, olotu beans, etc. |
| Bean preparation | Soak beans in water for about 10 minutes, then peel. Soak in clean water for a few hours to soften. |
| Batter | Taste the batter before cooking, as salt becomes more pronounced when cooked. Be careful with the amount of water added to the batter, and do not overfill the containers as moimoi expands as it cooks. |
| Doneness | Insert a toothpick or knife into the middle of the Moin Moin. If it comes out clean, the moimoi is done. |
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What You'll Learn
Prepare the plastic container
When preparing a plastic container for cooking moimoi, it is important to use a container that is heatproof. You can use a plastic bowl or a plastic bag, but be aware that cooking moimoi in plastic bags is extremely unhealthy as the plastic may leach unsafe substances into the moimoi. If you are using a plastic bag, it is recommended to double it up for durability.
Once you have selected your plastic container, you should wash and dry it. Then, rub the inside of the container with vegetable oil or another type of oil to prevent the moimoi from sticking to the container. Be sure to only fill the container halfway as moimoi rises during cooking, and it may overflow if the container is too full.
If you are using a plastic bag, you can place it inside a pot or bowl to help it hold its shape while you fill it with the moimoi mixture. You can also use a rubber band to secure the top of the bag.
It is important to note that moimoi should not be cooked directly in the plastic container on a heat source. Always place the plastic container inside a pot with water, creating a steam bath for the moimoi to cook in.
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Make the moimoi batter
To make the moimoi batter, you will need to soak your chosen beans. Use water at room temperature, as hot water will cook the beans, resulting in a poor texture. Soak the beans for around 10 minutes, and if the skin peels off easily, they are ready to be peeled. You can peel the beans by hand or use a blender or food processor. Once peeled, soak the beans in clean water for a few hours to soften. If you are short on time, you can leave them in the fridge overnight.
Next, gather your chosen ingredients to add to the beans. This could include bell peppers, habanero, onion, oil, bouillon cube, salt, crayfish, and water. You can also add corned beef, sausages, shrimp, or cow liver, for example. These ingredients will be mixed into the batter, but you can also add toppings or fillings later.
Add your beans and chosen ingredients to a blender and blend until the mixture is completely smooth. Be sure to taste the batter at this stage, as you cannot add anything once it is cooked. When tasting, remember that the flavour of the salt will become more pronounced once cooked, so less salt is needed at this stage.
If you are using plastic containers, be aware that cooking moimoi in plastic is considered unhealthy, as the plastic may leach unsafe substances into the food. If you do use plastic, it is recommended to double up the bags for durability. You can also use leaves, foil, or heat-proof containers.
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Add fillings of choice
When preparing moimoi, you can add fillings of your choice. The fillings that are commonly used include hard-boiled eggs, cooked liver, dried prawns, ground crayfish, boiled fish, and chopped beef. You can also add pieces of fish into the mixture. If you are using eggs, carefully add them to boiling water and boil for 6 minutes. It doesn't have to be fully cooked, as it will finish cooking while steaming with the moimoi. Remove from heat, crack the egg, and return to a bowl filled with tap water to make it easier to peel. Use the whole egg or divide it into parts.
It is important to note that moimoi is traditionally steamed in leaves, which can be hard to come by in some places. As a result, people have improvised and used other containers such as nylon, foil paper, plastic, or recycled tin. However, it is worth mentioning that cooking moimoi in plastic bags is considered extremely unhealthy, as the heat can cause the plastic to leach unsafe substances into the food. To avoid this, you can use heat-proof containers such as ramekins, glass containers, nontoxic baking pans, or mason jars.
Additionally, when preparing the beans for moimoi, it is recommended to soak them in water for about 10 minutes to soften the skin. You can then either peel the beans by hand or use a blender or food processor. If you choose to use a blender, add red bell pepper, ata rodo, and onions, with enough water to cover the beans, and blend until smooth. You can also add spices and seasonings to taste, such as bouillon cubes, ginger, garlic, and salt.
Once your moimoi mixture is ready, you can add your desired fillings and steam it. Place the filled containers in a pot with some water at the bottom, creating a steam bath, and cook on medium heat for about 40 minutes to 1 hour, depending on the size of the container. Remember to keep an eye on the water level and ensure it doesn't dry up. Your moimoi is ready when it is slightly firm and cooked through.
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Steam the moimoi
To steam the moimoi, you will need a pot large enough to accommodate the containers or pouches in which the moimoi batter will be steamed. Place the filled containers in the pot and add some water to the bottom—just enough to cover the bottom of the pot, creating a steam bath for the moimoi. It is important to note that the water level should be monitored throughout the cooking process to prevent the moimoi from burning. Ensure that you top up the water as needed.
The pot should be covered and cooked over a medium heat for about 40 minutes to one hour. The cooking time will depend on the size of the container and the quantity of the moimoi mixture in each container. It is important to note that moimoi expands as it cooks, so the containers should not be filled to the brim.
To check if the moimoi is done, insert a toothpick or a clean, dry knife into the centre of the moimoi. If it comes out clean or with only an oily smear, the moimoi is ready. If there is paste or uncooked moimoi mixture on the toothpick or knife, it needs to be cooked further.
Once the moimoi is cooked, remove it from the heat and let it cool for about 10 minutes before serving. The texture of well-made moimoi should be soft, moist, and buttery, but not mushy or dry.
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Check for doneness
Checking for doneness is crucial to achieving the perfect Moimoi. The cooking time can vary depending on the preparation method, quantity, and container used, so it's important to monitor the cooking process closely to avoid overcooking or undercooking.
When steaming Moimoi, it is recommended to cook it for about 45 minutes to 1 hour. However, it is advisable to start checking for doneness around the 30 to 45-minute mark, especially for smaller portions. To check, insert a toothpick, knife, or skewer into the centre of the Moimoi. If it comes out clean, without any moist or liquid batter, your Moimoi is done. It should be moist but firm, and not crumbly or soggy.
If you are using aluminium foil or Moimoi containers, it is crucial to check for doneness by inserting a knife or skewer. The Moimoi is ready when the utensil comes out clean, with only a slight smear of Moimoi. Additionally, when you cut into the Moimoi, the insides should be set and not watery.
For baking Moimoi, place it in the preheated oven and cook for 35 to 50 minutes. Check for doneness regularly by inserting a toothpick or skewer. Remember that the cooking time may vary depending on the quantity of your Moimoi mixture and the type of container used.
Remember, the key to achieving the perfect Moimoi is not just about timing but also paying attention to the cooking process and embracing experimentation.
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Frequently asked questions
Moimoi is a Nigerian dish made of beans, which are skinned, pureed and steamed. It is a type of bean pudding.
You can use any heat-proof containers such as aluminium bowls, ramekins, baking pans, foil paper, plastic containers, or even banana leaves.
Popular fillings include boiled eggs, cooked liver, dried prawns, ground crayfish, boiled fish, corned beef, and shredded meat.
The moimoi should be cooked for around 40 minutes to an hour, depending on the size of the container. You can check if it is cooked by inserting a toothpick or knife into the middle of the moimoi—if it comes out clean, it is ready to be taken off the heat.
