Tuesday Tip on a Wednesday...it happens!!
Moin-moin is a Nigerian delicacy and it's not just eating in Nigeria. It's eating in other part of West Africa, known as koki in Cameroon, for example.
Peeling the skinIt's advisable to soak the beans in water to make the skin easy to peel off. Thing is, if you soak it in water too long, it becomes really difficult to peel. Most people would say that you should soak it in water for about 10minutes then start peeling immediately. Alternatively, you could use a blender for a few seconds to break up the beans so the peels fall off. You could also use a mortar and pestle and pound lightly.
The pasteSome folks like it plain, simple is best. You can try adding crayfish, prawns, boiled eggs, sardine, fish, beef, chicken, etc..not all at once obviously! Some people add raw eggs and swear by it. You can also alternate with palm oil or groundnut oil.
Steaming
Moin-moin is a Nigerian delicacy and it's not just eating in Nigeria. It's eating in other part of West Africa, known as koki in Cameroon, for example.
Peeling the skinIt's advisable to soak the beans in water to make the skin easy to peel off. Thing is, if you soak it in water too long, it becomes really difficult to peel. Most people would say that you should soak it in water for about 10minutes then start peeling immediately. Alternatively, you could use a blender for a few seconds to break up the beans so the peels fall off. You could also use a mortar and pestle and pound lightly.
The pasteSome folks like it plain, simple is best. You can try adding crayfish, prawns, boiled eggs, sardine, fish, beef, chicken, etc..not all at once obviously! Some people add raw eggs and swear by it. You can also alternate with palm oil or groundnut oil.
Steaming
You can cook moimoi in banana leaves for a unique taste, or use aluminium foil bags or plastic container. Don't put too much water in the pot when steaming. When it's ready, eat with pap, garri, etc
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