How To Make Moi Moi With Beans Skin And Eggs, Guide To Easy Wrapping Of Leaves

moi moi made with beans skin and egg

Cooking moi moi without peeling beans skin is a great saver. It helps one finish with the preparation and cooking of moi moi in minutes. For those who cannot preserve ground
beans; those who like washing and cooking their beans fresh, this is for you.

Taking beans to the mill (at the market) can be cumbersome when you don't have a help. What I do is engage the men around me. We start with the manual grinder (they are glad to help do the grinding because the one who grinds takes a bigger share). They assist with manual grinding, the blender then does the final job of blending.  Cooking moi moi or akara balls has become easier ever since I discovered that brown beans doesn't really need to have the skin removed.

If you have a meguard, driver, gardener or any man in the compound, *apart from aga himself o* they should be willing to help, unless, if they don't get to see where the finished products go to. *rolls eyes to the right*

grinding picked and washed brown beans with a manual grinder

Ingredients:

• Brown beans
• boiled eggs
• pepper (blended with the beans)
• Crayfish (optional) to be blended with beans
• onions (optional) blend with beans
• salt
• seasoning cubes
• palm oil
• broad leaves
• water

How To Wrap Moi Moi In Broad Leaves:

hold moi moi leaves with your left hand

bend/fold the outer end of the leaf in

wrap the inner end around the outer end

bend the downward end of moi moi leaf up and press it there with fingers

scoop ground beans with a deep spoon and pour in through the moi moi leaf opening

drop a boiled egg  in the opening with the ground beans

close properly and fold moi moi leaf on top of the other folded end

cut broad leaves stalks and lay on the bottom of the moi moi cooking pot, add salt and seasoning, stir , then add palm oil

wrapped moi moi neatly arranged in a pot, 2 glasses of boiling water added

moi moi begins to boil and cook

moi moi is left to cook for 45 minutes before removing from heat

cooked moi moi begins to reduce in the pot

well cooked moi moi with a boiled egg

fluffy moi moi waiting to cool before serving with boiled rice and stew

The taste of this moi moi is actually not different from the ones we cook without the beans skin. I think I added too much palm oil, the oil made it even tastier. Do you know that moi moi can be served with boiled yam or boiled unripe plantain?

Enjoy!

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