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Good Old Moimoi

Good old moimoi...I ate it so much I didn't ever think of blogging it. my mum always used leaves to make it but she got me cans to make mine many years later after I got married. I made moimoi this weekend for a kids party.well the moimoi was supposed to form part of a menu called "party on a stick".

Foods on stick help prevent waste,especially among kids.

Back to my moimoi story,after I got married, I discovered that in 3 years,I had gone out of my way to make moimoi just 5 times....my mum would not be proud of me with this statistics...especially with the beautiful cans she got me...I decided to step up my moimoi game.

One of the things that discouraged me ,is peeling the beans...One day my hubby peeled it effortlessly and i felt like...phew !okay,i can do this,I can do this. Since then I mustered some courage to peel beans. Dooney,an awesome food blogger even blogged about using your blender to peel beans. i am so going to try it.

Enough of the stories.....
                                           
                             
For your moimoi youll need

  • 3 cups honey beans or black eyed beans...i grew up eating Ewa Oloyin (honey beans)more than any other specie
  • 5 medium to large pieces of Shombo/Bawa pepper (Cayenne Pepper) This gives your moimoi a red colour and doesn't necessarily give heat to the moimoi
  • 3 cloves of garlic
  • 1 small fresh ginger root
  • One Habanero pepper
  • 2 cooking spoons of vegetable oil
  • cooked mackerel,flaked or Tuna
  • Hard boiled eggs,roughly chopped
  • seasoning(one Buillion cube)
  • meat stock
  • Cans or leaves to cook them in.
Soak your beans for about 3-5 minutes and start to rub them between your palms to peel them. the skins actually come off easily if you don't soak them for too long.

Grind the beans and peppers,ginger and garlic into a paste(trust me,the ginger and garlic give it a classy taste,just don't overdo it),make sure you don't put too much water..(i promise to add step by step pictures to this post)

Time to season: add your stock water,freshly diced onions and bullion cube(if you would),season to taste, make sure you don't get it salty. My mum used to dissolve the cube in hot water and add it to the paste to make sure everything is well blended in, Add the vegetable oil and stir continuously.

At this point, your pot of water to steam the moimoi should be on the burners now. Some people add all the fish and hardboiled egg into the whole mix before dividing but I like to serve the bean paste into the cans and then add individual bites of eggs and fish or corned beef/minced meat or chicken (as the case may be) so that everyone gets a good chunk from their share.

Wrap the paste in leaves or use your cans or ramekins, steam the moimoi for about 45 minutes or till a knife comes out clean when stuck in the middle.

Enjoy your moimoi! its not so difficult to make afterall.

Here's the party on a stick by the way. ooh yum!

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