www.allnigerianrecipes.com More Info on How to Cook Nigerian Moi Moi Ingredients: •Beans (Brown/Black eyed) - 3 cigar cups | approx. 750g •Bone Marrow / Eggs (3 pcs) / Corned beef (optional) •Vegetable Oil - 3 cooking spoons •Tatashe (or tinned tomato puree in the absence of this) •Crayfish (1 handful) •Fresh Pepper (If the tatashe is not hot enough) •Onions -- 3 medium sized bulbs •Nutmeg (1 pc or 1 teaspoon of ground nutmeg) •Salt to taste •Seasoning -- 3 Maggi/Knorr cubes Notes: - Add 1 cooking spoon of vegetable oil per cup of beans - Use warm water to mix the Moi Moi and add small quantities of water at a time till you get a similar consistency to mine. - If you don't have a metallic base, you can use piece of aluminum foil to line the base of your pot. The base helps prevent burning and stops the Moi Moi at the bottom from soaking up too much water. - The plastic paper bag used to cover the pot is to keep the heat in and help the Moi Moi bags at the top to get done at the same time as the ones at the bottom of the pot. - Cook the Moi Moi for at least 1 and half hours, then check it. If there is minimal smear on the knife it is done. You can also take out a bag and confirm that it is not watery inside. - When done, take the bags out of the pot and spread on a surface to cool down before eating. Enjoy! For more information, visit my website (link above) Background Music: Dublin Forever by Dan O'connor www.danosongs.com
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