CORNED BEEF MOI MOI IN LEAVES GARRI AND CASHEW NUTS FOR DINNER


Adding corned beef to moi moi takes the taste and status of the moi moi to a different level. Corned beef has that awesome effect on
moi moi that makes it really really fluffy and tasty. 
Dinner is late today. This corned beef moi moi cooked so fast because corned beef needs no extra time to cook. It's already cooked and canned. Adding eggs will make it too much, so we decided to leave out both raw and boiled eggs this time till another time. There is a corned beef moi moi recipe on the blog already, very delicious too but that was posted when I still cooked with cellophane bags. With the rate at which we are going healthwise, I no longer advise anyone to cook with cellophane bags. If there are no leaves to cook with, stainless steel bowls or ceramic tea mugs can still be used to cook good moi moi.

INGREDIENTS FOR CORNED BEEF MOI MOI COOKED IN LEAVES:
2 cups beans
1 can corned beef( I used original exeter)
1 to 2 cups palm oil
1/2 cup fresh scotch bonnet peppers
1 medium sized onion
2 seasoning cubes
Salt to taste.
Adding corned beef in bits.



BEFORE YOU COOK THIS MOI MOI, GET YOUR INGREDIENTS READY.
First wash beans, dehaul with a manual grater or pulse with a blender/ food processor button to wash
 fast. Soak in water for one hour before blending with the peppers and onion.
Wash the broad leaves in running water and set aside, 
Get your warm water ready for mixing

Corned beef moi moi served with garri and nuts and milk


COOKING METHOD:
1. Wash, skin and soak beans for one hour.
2. Blend with onion and pepper
3. Add palm oil and mix well, if still thick, add some warm 
water in tiny trickles until you get a light runny consistency like you are making Nigerian pancakes. 4. Add seasoning cubes and salt and mix, then check for taste. Be careful with salt because corned beef is a bit salty.
4. Break corned beef in tiny pieces, add, mix gently and check again for salt
5. Wrap in leaves and place in a steamer or pot lined with stones, sticks, gauze or anything that can prevent water from entering the moi moi.
6. Steam for 45 minutes to one hour and serve hot with cold garri, pap or rice.

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