Combine any of the following with the Moi Moi
- Hard-boiled eggs: Cut the eggs into small pieces.
- Bone Marrow: Cook the bone marrow with spices and herbs until tender, then add to the Moi Moi during the mixing process.
- Corned beef: cut into small chunks and add to the moi moi while mixing. After dishing the moi moi into cooking bowls or foil bags, you can add to it.
Moi Moi Containers
Aluminium foil or Plastic Bowls or Uma Leaves (Thaumatococcus Daniellii) Jacket Moi Moi
- Deep Pot
- Chopping board
- The tomato puree gives the Moi Moi its signature peachy color. Tatashe pepper is the best ingredient to use if you are in Nigeria. I don’t like the taste of red bell peppers in my Moi Moi, so I don’t recommend it, but you can give it a try and see what you think.
- The classic flavor of the Moi Moi is provided by nutmeg. If you’ve ever eaten Nigerian Moi Moi at a party and wondered why it tastes better than your own, it’s probably because you don’t use nutmeg in your Moi Moi.
- 2 litres of water is the exact amount of water required to achieve the perfect texture of Moi Moi that my family and I enjoy. Please keep in mind that this quantity includes the water used to blend the beans. If using bone marrow, the amount of stock should be included in the 2 litres of liquid used to make the Moi Moi. If you are unhappy with the texture after using this amount, adjust the amount of water accordingly.
- When mixing Moi Moi, it is best to use cool or warm water. You don’t want to use hot water for this because it will make the mixture lumpy.
- The right amount of oil in your Moi Moi ensures that it has a good texture and rolls off the tongue when you eat it, but you can use any amount of oil you want. And because it is preferable to use odorless and tasteless oils in your Moi Moi, olive oil is the best.