The traditional way of making moimoi is with peeled beans. Moimoi with unpeeled beans is possible too, have you ever wondered why we eat bean without peeling and why not for moimoi? Peeling beans before making moimoi is striping off its dietary fiber and other nutrients.
For this, I made this moimoi with unpeeled beans and you can’t even tell with the look or taste that the beans weren’t peeled. However, the most important thing and to get a great result out of this recipe is to use brown beans or honey beans if you use white (black-eyed peas) it will turn black or look a little bit dark
You might want to try;
- 1 Cup Honey beans (picked any specks of dirt an/d soaked overnight)
- 1 Big Red bell pepper (tatashe)
- 1 Habanero/Rodo (you can use more)
- 3 Raw eggs
- 1.5 Onion (divided)
- Toppings of your choice (I used egg, cooked fish and shrimp)
- Green onions (chopped)
- ¼ cup Extra olive oil (or your choice)
- Seasoning powder/cube
- Salt to taste
Pick the beans, rinse and soak a day before (the night before) you need it. Make sure you use honey beans (ewa oloyin) or drum don’t use white beans because it will turn black when the moi moi is done.
When you’re ready to cook the next day, get your toppings ready if you’re using fish boil it with the seasoning of your choice (reserve some of the broth from the fish) and so on.
Rinse the beans clean and blend with half of the onion, red bell pepper, rodo (habanero) and blend until smooth. Get your all your toppings ready, debone the fish, and rest of the toppings and set aside.
Preheat the oven to 350 degrees F. if you’re baking or add water into a big pot and place on the heat over medium heat if you’re steaming.
Pour the blended beans batter into a big bowl and add oil and mix very well to combine the oil.
Clean the rest of the onion and chop. Add it to the beans and combine.
Crack an egg and add to the beans and combine, season with seasoning powder/cube and salt and mix to incorporate air not because you want your moimoi fluffy.
Add the fish broth or water or combination of both and combine mix as you add it to it, you might need more liquid than you’d with the beans you peeled so I used a little over a half cup of broth and water (depending on the beans you might need less liquid or more). Check the seasonings and readjust if you need to add more.
Grease the muffin pan or ramekins or mugs or any container you’re using with oil if you’re using leaves rinse and dry with a clean kitchen towel or paper towel and set aside.
Portion the batter into your container or leaves add the toppings and place into the pot (with water you put on the heat earlier) if you’re baking portion the batter into your greased pan and top with your topping in this case I used chopped green onion, fish, and egg. I didn’t use boiled eggs, I whisked the eggs and scooped some into the batter. I didn’t use boiled eggs because I don’t want the egg rubbery from overcooking.
After you’re done, if you’re steaming, cover the pot with leaves/foil before placing the lid. Place the pan into the preheated oven if you’re baking. If you’re baking add water into another baking pan and place it in the oven along with the beans batter so it won’t dry out. If you have some muffin pan space that the batter didn’t get to add water into that muffin pan. Cook until the moimoi is done. For baking in a small muffin pan, it takes about 15 minutes. For steaming, the size of the container will determine how long it will take to cook. When you poke with a toothpick in the middle and it comes out clean, the moimoi is done.
Allow it to rest, serve, and enjoy.
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