Moi moi a delicious steamed puréed bean dish usually found in West African menu. It is usually referred to as bean cake or bean pudding. Blender moi moi is hassle free because it is made in the blender and steamed on the stove top. This mouth watering goodness will delight your tastebuds and the best part its so easy too.
It is usually made from peeled puréed beans though there is another kind of steamed puréed bean dish made in some parts of Nigeria called Apapa which is made from unpeeled puréed beans.
This moi moi as the name implies is easy and stress free. All you need is a blender, bean flour and other moi moi ingredients which I will be sharing further down the post.
Most times I make my moi moi with fresh puréed beans but occasionally I use bean flour.
I remember the very first time I made moi moi with bean flour, it was a disaster because it came out almost as hard as a rock. Though it was well spiced it definitely wasn’t moi moi and you would have needed a bucket of water to swallow a small portion. Ok don’t mind me I am exergerating but seriously it was too dense.
After the unappetizing experience I sought the opinion of some of my friends who make moi moi with bean flour and they told me where I went wrong. Armed with those tips I decided to try again and this time it was a success. And I have tried it again and again with success.
That recipe my friends is what I will share with you today. I decided that my first moi moi post would be the one made with bean flour to encourage first timers to give it a short since some people find peeling beans a daunting task.
Now the secret to making moi moi with bean flour is the amount of liquid you put in it. The consistency of the batter should be more watery than the one made with fresh bean purée. Here is why, remember puréed beans made from the fresh beans has soaked and absorbed liquid whereas the one from bean flour is dehydrated, so it lacks moisture.
Try this moi moi recipe anytime you get the chance to use bean flour and you definitively will enjoy the process.
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if you are worried about peeling your beans and you don't want to cook your moi moi with unpeeled beans, then this is the recipe for you. stress free and still has that moist moimoi texture we love.
- 1 cup Bean flour
- 4 large Eggs 3 hard boiled, 1 raw
- 2 medium Red bell
- 1 can tuna fish or 4 tbsp ground crayfish
- 1 habanero pepper more if you want it hotter
- 2 cups water
- 1 Tbsp bouillon powder taste and adjust according before cooking
- 1 small onion
- 1/4 cup cooking oil
Put everything in a blender (except the boiled eggs) and blend until well combined. Taste for seasoning and adjust accordingly.
Pour into 4 greased 8oz ramekins or any container you choose.
Top with sliced boiled eggs. cover with foil
Steam in a pot with water about 2 inches high.
Note: The water is to steam so make are the the containers don't get submerged in water. Remember to check if the water is drying out while cooking so you can top up.
Cook till the moi moi sets and becomes firm. Takes about 35 - 40 mins. Check it by sticking a knife in it should come out clean but not necessarily as it would for a cake
Turn off heat. Allow to cool a bit and set further.