| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 22g | 4g | 36g |
| sugars | fibre | protein | salt |
| 7g | 10g | 20g | 1.5g |
Why I Love Nigerian Moi Moi
A Tale of Flavors: Moi Moi
The first time I whipped up Moi Moi, a delectable Nigerian recipe, it was a vivid taste journey to a culture far different from my Rocky Mountains upbringing. The harmonious blend of black-eyed peas, fiery peppers, and delicate smoky fish bestows this dish a blend of flavors that is both nuanced and robust. This picture – Moi Moi takes you right back to that moment I fell in love with it.
Flavor Adventures
As someone who often deals with game meats and trout — staples of my beloved Colorado — the switch to robust African flavors had the intrigue of a new adventure. My palate, knowledgeable of hearty mountain cuisine, was captivated by the multi-layered flavor profile of Moi Moi.
Cooking Moi Moi, I reflected a lot on the cooking styles of Nigerian chef, Tunde Wey. Although not directly inspired by one of his recipes, Tunde’s bold yet soulful approach to his country’s traditional cuisine was a guiding influence in my creation of Moi Moi.
Beyond Borders
The beauty of Moi Moi, in some sense, echoes the resilient character of the faceted stews of the Colorado mountains. Served hot, this steamed bean pudding, redolent of smoked fish and bell pepper warmth, could easily find a place on a jolly campfire cookout amongst the Rockies. If you’re a fan of hearty dishes like Mountain Trout with Brown Butter or Hearty Elk Stew, Moi Moi could serve as an exciting variant.
But its utility doesn’t end there. Similar to a thick Louisiana gumbo or a rich New Orleans jambalaya – it could well serve as an exotic side dish, broadening the scope of a traditional Cajun or Creole meal. It sings a harmonious tune with cornbread and, with a glass of fresh lemonade, makes a supreme and sumptuous summer meal.
The masculinity I’ve learned from my relationship with my partner, Gordon, has had its influences on my cuisine. Therefore, this isn’t a recipe for the faint-hearted but for those who appreciate bold, rustic flavors.
Ultimately, this love for Moi Moi is rooted deeply in the joy of exploring diverse cuisines. The thrill of taking the unknown – an ingredient or a recipe – and transforming it into something familiar is, in essence, why I love my work as a chef and why I love this recipe.
What You’ll Need
- 2 cups of black-eyed peas
- 1 red bell pepper
- 1 habanero pepper
- 1 large onion
- 1 cup of vegetable oil
- 1 large smoked fish, deboned
- 2 bullion cubes
- 1 teaspoon of salt
- 4 cups of water
- 2 hard boiled eggs, sliced
- 1/2 cup of diced cooked corned beef
- 4 banana leaves or aluminum foil for wrapping
Method
Step One
Soak the black-eyed peas in water for a while till the skin swells a bit. Rub them together between your palms to peel the skin off. Rinse in plenty of cold water. Repeat this process until the beans are completely skinless.
Step Two
Combine the de-skinned black-eyed peas, red bell pepper, habanero pepper, and onion in a blender. Blend until smooth, adding a few tablespoons of water if needed to aid in blending. The mixture should be somewhat thick, resembling a pancake batter.
Step Three
Debone the smoked fish, making sure to remove all tiny bones. Shred the fish into small, manageable pieces.
Step Four
Pour the mixture into a large bowl. Add salt, diced cooked corned beef, vegetable oil, shredded fish, bullion cubes, and stir until well combined.
Step Five
Prepare your banana leaves or aluminum foil for wrapping. If using banana leaves, briefly pass them over an open flame to make them more pliable. Cut the leaves into squares about a foot in length on each side. If using aluminum foil, cut the foil into similarly-sized squares.
Step Six
Place 2-3 tablespoons of the mixture in the center of each banana leaf or aluminum foil square. Place a slice of boiled egg on top. Fold the leaf or foil around the mixture and secure with a toothpick or fold the foil edges together to form a packet.
Step Seven
Place the packets in a large pot. Pour water into the pot, being careful not to let the water level reach the packets. Cover the pot and allow to steam over medium heat for 45 minutes to 1 hour, or until the Moi Moi is solid and thoroughly cooked.
Step Eight
Carefully remove each packet from the pot. Allow the Moi Moi to cool for a few minutes before unwrapping and serving.
