Buttery and fluffy Nigerian moi moi

Name: Buttery and fluffy Nigerian moi moi
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 3
Cuisine: Nigerian
Ingredients: 2 cups of beans(Brown beans); 1 large red bell pepper (tatashe); 3 scotch bonnet peppers; 1 medium onion; 0.25 cup of unsalted melted butter; 2 cups of chicken stock and 1 cup of water; 2 table spoons of grounded crayfish( optional); 2 table spoons of paprika; 1 table spoon of bouillon powder; pinch of salt to taste; 3 boiled eggs or 1 raw egg; Cooked mackerel deboned and flaked; foil plates, plastic plates

by Clementina Igbanibo (@nyingi2s)

Prep Time

45min

Cook Time

45min

Total Time

1hr 30min

Nigerian Main Course Non-Vegetarian

This recipe is a typical Nigerian dish the only difference here is the addition of melted butter

Ingredients

3 Servings

(1 serving = 1 Person)

2cups
of beans(Brown beans)
1
large red bell pepper (tatashe)
3
scotch bonnet peppers
1
medium onion
1/4cup
of unsalted melted butter
2cups
of chicken stock and 1 cup of water
2
table spoons of grounded crayfish( optional)
2
table spoons of paprika
1
table spoon of bouillon powder
pinch
of salt to taste
3
boiled eggs or 1 raw egg
Cooked mackerel deboned and flaked
foil plates, plastic plates

How to make Buttery and fluffy Nigerian moi moi

Select the beans to remove stones and damaged beans.
Soak the beans in a clean water for about 10-15 minutes or overnight. For the overnight prepare the beans as early as 7:00 am
Drain out the water and put the beans into a food processor
Pulse a couple of times to remove the peels of the beans.
Pour the beans into a large bowl and add enough water to cover the beans.
Swirl all around till the skin floats, then pour off the peels into a clean sieve, or use a sieve to scoop out the peels
Repeat the process a couple of times until the peels comes off. then drain off the water and peels totally to get just the peeled beans.
In a blender, combine the peeled beans, red bell pepper, scotch bonnet peppers and onions.
Add the chicken stock gradually to aid the blending process, then blend until you have a smooth thick paste.
Pour the batter into a clean bowl, then add the melted butter, raw egg, grounded crayfish, grounded paprika, bouillon powder and salt to taste
Stir to combine and check for the consistence of the batter if its took thick gradually add chicken stock/ water and 1/8 cup of melted butter until you achieve a slightly thick batter. (similar to that of pancake)
Stir to combine, then have a taste to adjust the seasoning.
Prepare the plastic plates or foil plates and grease them with butter and portion the batter into each bowls.
Add the boiled eggs and cooked fish inside the barter by pushing them slightly, leave some space for the rising cover the plates. and arrange the plates into the pot or steamer. inside the pot add the same amount of water as the level of barter.
Allow to cook for 45 minutes to 1hr, if the water dries before the time top it up with little water. To check if its properly cooked insert a toothpick or knife, if it comes out neat it is properly cooked.
Remove and allow to cool slightly before removing it out of the plate. Serve warm as main dish or side dish. it pairs well with rice, but for this i paired it with Nigerian pap.