Moi moi and stew. Buze African Stew Base to make popular African food (Moi-Moi). check out our website at www.glofabs.com. This is a tutorial on how to make moi moi (moin-moin) with leftover stew. Moi moi is a delicious type of nigerian food.

I love this food because of it's versatility. It can go along with different meals. Eat it with a side of Garri, Stuff it inside your Bread, dip it in Ketchup, serve a side with White Rice or Jollof Rice and the list goes on and on as your mind can create. You can have Moi moi and stew using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Moi moi and stew

Prepare of Beans.
You need of Crayfish.
Prepare of Fresh pepper.
You need of Onions.
Prepare of Salt.
Prepare of Meatsock.
You need of Maggi.
It's of Smoked fish.
It's of Groundnut oil.

The Ultimate Cooking Nigerian Moi Moi Series. The Moi Moi that gets done quickest is the one wrapped in Uma or Banana leaves, followed by Moi Moi wrapped in aluminum foils then the one that takes the most time is Moi Moi cooked in aluminium or plastic plates. Moi Moi (Moin Moin) is usually eaten alone as a meal , but most times it is served with other Nigerian foods such as Pap(Ogi or Akamu), Fried rice, Boiled white rice and stew, Jollof Rice an a lot more. Here's a detailed video on How to Cook Nigerian Moi Moi and below is an easy to follow recipe.

Moi moi and stew step by step

Blend beans after soaking and peeling.
Add the blended tomato, pepper and onions.
With little meatstock and groundnut oil.
Then taste for seasoning and add if need be by choice.
Stir to mix and put in a leaf wrap then add smoked fish and egg.
And put in a pot with water and steam.

Bean cake made from black-eyed peas blended with peppers and onions. Great for vegetarians. mail.ru(aka moi mir) *. Moi moi (beans pudding) is one of such Nigerian foods that are loved by every Nigerian. It is made of beans and some other local ingredients. The recipe for beans pudding is not as straight forward as the recipe for porridge beans or even jollof rice but with time and a little keenness, however.