Moi Moi can be very challenging to prepare because everything is mixed off the stove before cooking. If you get the mixing wrong, there is no going back once you start cooking. If you have tried cooking Nigerian Moi Moi several times but still cannot get it right, I suggest you read this, you will become a professional in cooking Nigerian Moi Moi.
Ingredients for Baked Nigerian Moi Moi
For 12 muffin cups of Moi Moi, you will need:
- 350g black eyed beans
- 1 habanero pepper
- 1 big red bell pepper
- 2 stock cubes
- 2 cooking spoons vegetable oil
- 1 tablespoon ground crayfish
- 1 teaspoon nutmeg
- 1 onion
- Salt (to taste)
- Warm water (for grinding and mixing)
Notes on the ingredients
- The red bell pepper is to add colour and a nice flavour to the baked Moi Moi. Use Tatashe if you are in Nigeria, if these two are not available to use, use tinned tomato puree. But use that sparingly else the Moi Moi will have a tangy tomato taste.
- You can also use beans flour to prepare this. See the procedure at: Cooking Nigerian Moi Moi with Beans Flour.
- When grinding the beans, use just enough water to help the blades of your blender rotate.
- For a delicious taste, use tasteless and odourless vegetable oils like the vegetable oils sold in Nigeria and sunflower oil. Do not use olive oil.
Tools and Equipment for Baked Nigerian Moi Moi
- Oven
- Muffin tray or any other container
- Aluminium foil
- Brush
- Jug
- Blender (if using beans seeds)
Notes about the tools
- You can use containers in different shapes and sizes to bake Moi Moi in the oven but bear in mind that if you use say a cake pan and fill it with Moi Moi mix, you will need to bake the Moi Moi for much longer than the 45 minutes I stated below.
- The 12-cup muffin tray takes about 600 mls of Moi Moi mix. See consistency in the video below.
