Ingredients

I typically prepare dinner Moi Moi in a big amount and shop in my freezer so the subsequent portions of elements make 12 aluminium baggage of Moi Moi. Each bag weighs 420g.

Three cigar cups or 750g Beans (Brown/Black eyed)
five tablespoons ground crayfish
four large stock cubes
1 habanero pepper
2 teaspoons floor nutmeg
three tatashe peppers or 800g watery tomato puree (sold outdoor Nigeria)
2 huge onions
20cl vegetable oil
2 litres of cool or warm water
Salt (to taste)

Add any of the following to the Moi Moi

Hard boiled eggs: Cut the eggs into small pieces.
Bone Marrow: Cook the bone marrow with spices and herbs till finished then add to the Moi Moi at the mixing degree.
Corned red meat: separate into small chunks and add to the moi moi all through mixing. You can also add to the moi moi after dishing then into cooking bowls or foil luggage.
Moi Moi Containers
Aluminium foil or
Plastic Bowls or
Uma Leaves (Thaumatococcus Daniellii)
Jacket Moi Moi
Tools I used
Cooker
Deep Pot
Spatula
Chopping board
Blender
Knives

Notes on the ingredients
The tomato puree gives the Moi Moi its conventional peachy colour. If you’re in Nigeria, the quality ingredient to apply is tatashe pepper. I do no longer just like the flavor of crimson bell peppers in my Moi Moi therefore I do not recommend it but you may try it and spot if you like it.
Nutmeg offers the Moi Moi its traditional taste. If you have ever eaten Nigerian Moi Moi at a celebration and questioned why it tastes higher than those you’re making, it might be because you do not add nutmeg in your Moi Moi.



2 litres of water is the precise amount of water that gives me the precise texture of Moi Moi that I and my family love. Please note that this qauntity consists of the water utilized in blending the beans. If the usage of bone marrow, the quantity of stock should be part of the 2 litres of liquid you will use in blending the Moi Moi. If after the use of this quantity and you are not glad with the texture, modify the quantity of water thus.
It is pleasant to apply cool or heat water whilst mixing Moi Moi. You do not need to apply hot water for this motive as it could purpose the mix to be lumpy.
Using the proper amount of oil to your Moi Moi ensures that it has a terrific texture and rolls off the tongue whilst you consume it however feel loose to apply any amount of oil you need. And it’s miles advisable to use tastless and odourless oils for your Moi Moi so that guidelines out olive oil.

Before you cook Moi Moi details below!
https://nigerianrecipes.net/how-to-cook-moi-moi/

No pictures! Just stories! How do I cook moimoi with this random story pix nw?

Niceee

After adding all the above ingredients, why won't the moi moi come out with full taste even if the mixture is disarranged