The Adventures of Making Moi-Moi

Market piles

In markets, beans (and other grains) are stacked in large bowls and – depending on the amount requested – measured out using either "De Rica" cups or "paint buckets" for buyers.

Soaking the beans

The beans are first soaked in water. After about half an hour, they are ready for washing. This can be done with the hand in the same way as scrubbing clothes – a traditional way of doing laundry.

The craft of washing the beans

The washing of beans is done with both hands to mildly remove the skins of the beans which stay on the surface when more water is poured in. The water is replaced and the washing continues in the same way. Gradually, the bean seeds lose their skins.

All washed out

Washing continues until all the skins of the beans are removed and whitish seeds can be seen.

Adding peppers and onions

Meanwhile, peppers and onions are prepared to be added to the freshly washed beans.

Mixing the beans with peppers and onions

The peppers and onions are mixed with the washed beans and made ready for blending.

Blending beans the classic way

The mixture of washed beans, tomatoes and peppers is then blended. This can be done using a modern blender or the local grinding machine which, in many parts of Nigeria, is a very common option.

A smooth blend

After blending with a local machine (also called grinder) or a modern blending machine, an orange paste emerges which should be completely smooth. The final colour depends on how much pepper was added in.

Adding extra flavour

Meanwhile, crayfish and deboned smoked fish are prepared and finally added to the blended beans mixture to give it some extra flavour.

The importance of banana leaves

Traditional moi-moi is wrapped in banana (thaumatococcus daniellii) or "ewe eran" or "uwa" leaves. They allow the moi-moi to cook faster and even add some flavour to it.

Washing the leaves

The leaves are washed to remove any debris or dirt, and the stems are cut for a separate use.

Arranging the stems in the pot

The stem of the leaves have an important role to play in the cooking process. They are lined at the bottom of the pot to prevent the moi-moi leaves from sticking to the pot and to keep water from seeping into them.

Folding the leaves into capsules

The leaf is folded in a funnel-like shape with the bottom folded so that the mixture can be poured into it without spilling out at the other end.

Adding the moi-moi

Once the leaf has been folded, the moi-moi is added, leaving enough space for extra condiments and the wrapping.

Adding that extra flavour

Extra condiments such as eggs or fish can be added to the moi-moi.

Folding the leaves

The final folding and covering begins...

...and ends with a neatly wrapped moi-moi capsule.

Into the pot

The capsules are carefully placed on top of the stems in the pot. They are arranged in an orderly way to ensure that the pot can contain as many as possible and in such a way that the content of one does not spill into the other.

All wrapped up and ready to be cooked

Extra protection

Before the pot is placed on the fire, extra leaves are used to cover the capsules in the pot. This is to further ensure that the flavour from the leaves does not easily escape but circulates inside the pot.

Adding water and tucking in the leaves

Water is poured into the pot, and the covering leaves are tucked in properly.

Eating moi-moi

Moi-moi may be eaten directly from the wrap (as shown here) or placed separately in a plate.

It can be eaten alone with a fork (i.e. without any accompaniment) or with a side dish of pap (local maize custard) or garri (granulated cassava).