Nigerian Moi Moi with Aluminium Pouch
On this website, we have cooked Moi Moi with leaves, baked Nigerian Moi Moi, cooked Moi Moi in Tins. We may have also cooked Moi Moi with aluminium foil bags, but today, I will show you a new improved recipe for cooking moil moi with aluminium foil bags.
Aluminium foil has a lot of bad press, please watch the video below for my opinion about that.
Watch the video: Nigerian Moi Moi with Aluminium Foil Pouch [Video]
Recipes Related to Nigerian Moi Moi Cooked with Aluminium Foil Pouch:
Nigerian Moi Moi Ingredients
You will also need aluminium foil. Click here for how to turn them into bags/pouches.
- 2 cups black eyed beans
- 1 to 2 sweet peppers (fresh paprika) or tatashe
- Habanero or Scotch bonnet pepper (to your taste)
- ⅓ cup vegetable oil
- 1 onion
- 2 tsp ground nutmeg
- 1 thumb size ginger
- 1 to 2 tbsp ground crayfish
- 1 big seasoning cube
- Salt (to taste)
- Moi Moi accessories (optional)
- sardines
- mackerel
- egg
- corned beef
- bits of meat
Notes on the Moi Moi Ingredients
- You can also use the brown oloyin/honey beans sold in Nigeria.
- Use a tasteless and odourless vegetable oil for the classic taste and flavour.
- The seasoning cube (bouillon cube) can be either fish or beef flavoured.
- You can make this meal vegan or vegetarian by skipping the crayfish and replacing the seasoning cube with whatever you use as seasoning for your meals.
- You can skip the crayfish and add more seasoning cube if you are allergic or you can’t buy crayfish where you live.
Watch the detailed video below for details of how to prepare it. For lunch or dinner, serve with any rice dish, for breakfast serve with akamu/ogi or oatmeal, for a snack, serve with a chilled drink. Some people also enjoy eating a combo of Moi Moi and Agidi.