MOI MOI IN NIGERIA (beans pudding)

               Moi Moi cooked with leaf 

Moi moi (beans pudding) is one of such Nigerian dessert that are eaten by everybody. It is made of beans and some other ingredients. The process of making moi moi in Nigeria is a little bit complicating but I will try to be as detailed as possible since we are yet to produce a video for moi moi.
I are making videos for all the known Nigerian foods, I just want you to be able to make them easily.
Here are the Ingredients I used while making the plate of moi moi below, you are free to increase the quantity of ingredients or reduce them depending on the number of persons you are looking to feed. These ingredients would serve six to ten persons depending on stomach size and other factor

• Cooked Eggs (optional)
• Vegetable oil/groundnut oil (about 8 to 10 cl)
• Maggi (seasoning, 2 to 3 cubes)
• Salt to taste.
• Onions (2 bulbs)
• Tatashe (about 4 to 10, it add the reddish color)
• Crayfish (1 cup)
• 3 cups of beans (milk cup)

There is a special kind of beans (moi moi beans) used for making beans pudding in Nigerian but you can substitute with any other type of beans if you live outside Nigeria.
You can use either the cooked eggs, fish of any kind, preferably one without much bones or a blend of both to make moi moi.

Preparation:

Soak the beans in water for about an hour minutes then wash to remove the thin outer coat. Keep squeezing, washing and sieving till you are left with the white split-cotyledons, then you can prepare for the grinding.
Split the red tatashe into two halves to remove the seeds at the center, this practice is necessary because the seeds add a bitter unpleasant taste to foods. Wash and also pluck off the green stem at the top.
What I do at this point is to add all of them (beans, onions, crayfish and tatashe) then you are going to grind or blend to a very smooth paste.

Parboil the fresh /frozen fish, pick out from the water then pieces the fish with your fingers, not really squashing (leave in bits) Add this to the mixture.
The images below are just for illustration purposes what you find is ground moi moi in a bucket and then a plate of plate of the popular dessert

While still in the bowl, add the ground-nut oil just pour into the ground beans – about 8 to 10 cl, add maggi seasoning, the fish water (which must not be over 10cl or so) salt to taste. Taste the entire mixture.
The egg can be dropped on top after the moi-moi have been distributed in cooking plates, if you want to use eggs.
Distribute in as many plates as possible, some people use moi-moi wrappers for this purpose. After the distribution you can drop into the cooking pot.
If you are cooking with plates, you can drop the plates on top of each other but you must drop tiny logs of woods at the bottom of the pot to avoid burning (some people use the stem of the moi-moi-wrapper)
Drop the plates in the pot and add water simultaneously making sure it doesn’t top the first plate. Then cover tightly and cook for about 30 to 50 minutes adding water at interval to avoid burning or too much water that would run into the plates.
This part is monitored closely because if you allow the pot to dry the plates would start melting especially if you are using plastic plates. That is one of the reasons I prefer the traditional wrapper.
You can bring out one of the plates after cooking for 30 minutes to check if it is done, check again after ten minutes. Better still, when u perceive a very sweet aroma, know it is fully cooked. Then serve with pap (akamu), rice or custard or eaten alone.                                                    Moi moi cooked with cup.