Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, leave moimoi with fried fish and stew. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Moi moi can be paired with many Nigerian foods to make a breakfast or lunch, This recipe shows you You can use the cooked eggs or fish of any kind. You can even combine both as I Parboil the fresh /frozen fish, pick out from the water then pieces the fish with your. Nigerian Moi Moi (also Moin Moin) is a great dish accessory in Nigeria.
Leave moimoi with fried fish and stew is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Leave moimoi with fried fish and stew is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have leave moimoi with fried fish and stew using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Leave moimoi with fried fish and stew:
- Prepare 8 big moimoi leaves
- Get 3 cups beans flour
- Prepare 4 tatashe
- Take 3 hot attarugu
- Prepare 2 medium onions
- Prepare 4 stock cubes
- Prepare 3 tablespoons crayfish
- Get 3 cooking spoon G.oil
- Get 1 big fish(cote`)
- Take Spices
- Make ready to taste Salt
Eat it with a side of Garri, Stuff it inside your Bread, dip it in Ketchup, serve a side with White Rice or Jollof Rice and the list goes on. Moi Moi (Moin Moin) is usually eaten alone as a meal , but most times it is served with other Nigerian foods such as Pap(Ogi or Akamu), Fried rice, Boiled white rice and stew, Jollof Rice an a lot more. This delicious meal can be cooked in various ways. Moi moi leaves are a broad papery leaf, similar to banana leaves that are able to hold the blended beans while they cook.
Instructions to make Leave moimoi with fried fish and stew:
- At this point, I'd soaked the beans flour with 2 cups of water for 3hrs.
- Cut fish in two. Boil one piece and mash to small pieces. Fry other piece and set aside.
- In a big bowl, put in plenty water, add salt and wash moimoi leaves by rubbing with palms. Do not squeeze. Remove stalk from the back of leaves. Set the stalk aside as it'll form ridges in the pot to lay wrapped moimoi on.
- Blend the peppers, onions, stock cubes, salt, G.oil and spices with half cup of water. Pour into beans mix and mix well. Add in crayfish, mashed fish and oil, mix thoroughly so everything incorporates.
- Let the consistency of mixture not be too thick or too watery.
- In a big pot, set pot with some water and arrange the stalks to form ridges.
- Get the leaves, 1.wrap by making a cone. 2.Bend the tip of the cone to seal and form bottom part. 3.Using a cup, scoop mixture into cone. 4. Fold left top part of leaf half way. 5. Fold right top part over the left part. 6. Bend folded top backward, same direction as bent bottom.
- Place each wrapped moimoi in pot with bent sides down and put on fire. Use remaining leaves to cover the moimoi before using the cover of pot.
- Allow to cook on medium heat for 30mins.
- Serve moimoi hot with fried fish and stew.
Moin moin is commonly eaten as a side with jollof rice, rice and stew, fried rice or on its own as a main dish with a side of garri, pap (or akamo). Moi moi a delicious steamed puréed bean dish usually found in West African menu. It is usually referred to as bean cake or bean pudding. Blender moi moi is hassle free because it is made in the blender and steamed on the stove top. In this Episode, Chef Miyonsea prepares a unique delicacy of Fried Rice with Oven Roasted Fish and Moimoi using the secret.
So that’s going to wrap it up with this special food leave moimoi with fried fish and stew recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
