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18 Pictures On How To Prepare Firm But Soft Delicious Moi-Moi And Not Watery Ugly Moi-Moi

Welcome back my fans! Welcome my distinguished guests to Calabar native kitchen in opera world.

Today I will be showing you how you can prepare delicious firm but soft moi moi, but before that please click the 'follow' button my distinguished guests for more interesting food updates

Moi Moi is a steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and other Ingredients.


Maggi; 3 Knorr

Fresh pepper and tatashe (or tinned tomato puree)

Crayfish; 2 tablespoon

Warm water

Warm groundnut oil; 3 cooking spoon

Salt;1 Teaspoon



Cooking Directions

Step one: Before cooking the moi moi, soak it for some minutes, before pounding to remove the coat or you can use your hands.

Step two: Blend the beans, tatashe, onions, and pepper together and put in a big enough bowl

Step three: Slowly add the warm water and stir the mixture at the same time. When you have achieved medium consistency,add salt to taste, the warm vegetable oil, Knorr and crayfish. Stir very well.

Step four: Measure the beans paste into medium plates or cups or nylon to a certain level so that it will have enough space for the bean to expand once it's Start boiling.

Step five: Get cooking pot with water inside, place the nylon that you fill with beans paste inside the cooking pot and cover it, cook for about 1 hour

Until the beans paste looks like a baked cake,then serve your moi moi with garri,pap or rice.

Yummy!It looks delicious right? Drop a comment, like and share

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Calabar Crayfish Knorr Maggi Moi Moi


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