MOI MOI WITH CUSTARD #Rivers State. Nigerian Moi Moi (also Moin Moin) is a great dish accessory in Nigeria. It is commonly seen accompanying Jollof Rice, Fried Rice, Fried Plantain, Custard, Akamu (Pap, Ogi) etc. It can even be eaten alone as a snack with a chilled soft drink to wash it down.
Moi moi is a popular food in Nigeria, You can serve this as a course meal or combine with other Nigerian foods like rice, pap or custard.
In our home, we make beans pudding every Thursday and serve with pap or custard for dinner.
Moi Moi (Moin,Moin), is a traditional Nigerian food made with steamed ground beans and reach spices.
You can have MOI MOI WITH CUSTARD #Rivers State using 6 ingredients and 7 steps. Here is how you achieve it.
Ingredients of MOI MOI WITH CUSTARD #Rivers State
- It's 2 cups of beans flour.
- It's 4 of Tatashe.
- You need 2 of balls of onions.
- You need 5 tbsp of groundnut oil.
- It's 2 of knorr cubes.
- It's to taste of salt.
It is commonly served parties,wedding receptions and other occasions. It is usually served alongside Jollof Rice, Fried Rice, Fried Plantain, Custard, Pap etc. NB: Always remember that making moi moi in leaves and ceramics is the best option health wise. Pour boiling water in the pot before turning on the heat.
MOI MOI WITH CUSTARD #Rivers State instructions
- Soak the beans flour with 2 cups of warm water for about 20-30 minutes.
- Blend your onions and tatashe together and keep aside.
- Mix the soaked beans flour with the blended onions and tatashe.
- Add your knorr, groundnut oil and salt to taste then stir all together properly for proper mixing.
- Put 3 cups of water in a pot.
- Put the mixture into your leave/paper wraps and put inside the pot.
- Allow to cook for 1 hour and serve with your custard..
Water should be at finger length so that moi moi doesn't tumble when it starts boiling. Moin Moin/ Moi moi is traditionally steamed inside a Pot using leaves such as the "Ewe eran " (Thaumatococcus daniellii) or Banana leaves. There was a time the little peak milk can was used and I can also remember when we used to use santana nylon (a transparent and narrow plastic bag). In Nigeria, traditional moi-moi is wrapped in banana leaves, while some people prefer using plastic plates or white nylon to cook theirs and that is why I would like to give it more Starting at one short end , peel off parcment until rolled to the end. Serve Moimoi roll by itself or with pap, custard or garri.
