Moi-Moi and Akara -2 Recipes For A Perfect Saturday.
Taking a journey down memory lane, I recall an every Saturday tradition in the family/home where I grew up.
This is still practiced in many homes today, and is none other than the; Saturday breakfast of Moimoi or Akara balls and Pap. Both are made from Beans- the chairman of plant protein. Hahahahaha.
Both are Bae, depending on the consumer, and are delicious recipes highly rich in protein, and other nutrients such as folate and fiber. Beans also provide nutrients like calcium, iron, and magnesium, while pap, on the other hand, is a rich source of Carbohydrate.
Pap has many names depending on the Nigerian dialect you speak. I know the Ibos call it Akamu while the Yorubas call it Ogi. After downloading these sumptuous meals, make sure you have little or less to do, because you may doze off, but that’s okay. You need to relax after a tough week. It’s a weekend remember?
The Chief ingredient in the preparation of Moimoi or Akara is Beans, and then Chorn for the Pap. Custard, Corn Starch( Eko), and even Quaker Oat can substitute Pap depending on preference preparation level- Simple to Moderately difficult. Enjoy your weekend!
HOW TO MAKE AKARA
- 2 Cups Brown Beans
- 3 Chili pepper “Shombo” – Optional
- 2 Red bell pepper “Tatashey”
- 2 Scotch bonnet pepper “Ata rodo”
- 1 small Red onion
- 2 Seasoning cubes, Crushed
- Salt to taste
- Vegetable oil/ Palm oil (For deep frying)
Step 1: Sort the beans to separate the chaff from the beans. To remove the skin, there are two methods i.e The hand method & The Blender method.
The hand method is the manual way of peeling beans and is much more difficult as it could take up to an hour to complete while the blender method is easier and could take about 5 minutes to complete.
Hand Method of removing beans skin: Soak the beans in warm water for about 10 mins or less. If you soak the beans for a longer period the skin would stick to the body of the beans thereby making it very difficult to wash off. Peel the skin off the beans by rubbing them between your hands and rinsing to allow the skins to float to the top. Sieve the brown skin out with clean water leaving the white part of the beans.
Blender Method of removing beans skin: Another method of washing beans to make it easier is to put the unwashed beans into a blender, Add water & pulse the blender for about 5 minutes. This doesn’t break the beans but removes the skin. Sieve the brown skin out with clean water leaving the white part of the beans.
Step 2: Remove the seeds from the red bell pepper and wash. Place the washed beans (White) in the blender or bucket to be taken out to a public grinding machine
Add the red bell pepper (Tatashey), Scotch bonnet (Shombo) and onion into the Blender/Bucket. Add a little water to enable the blades of the blender move and blend till you get a smooth paste.
Step 3: Put the mixture in a mortar, add Salt and Crushed Seasoning. Gradually stir the paste with a pestle for about 5 minutes. This is one of the secrets to getting very soft Akara balls.
Step 4: Pour the vegetable oil into a frying pan and heat up. Spoon the mixture into the sizzling oil to form balls one spoon at a time and fry until golden brown making sure you flip frequently on each side.
Step 5: Remove balls and drain on absorbent kitchen paper.
Serve with Hot sauce/ pepper as a snack or with pap(Ogi/Akamu/Koko) or Bread as a meal.
HOW TO MAKE MOI- MOI
How to make the perfect Moi Moi Elewe. (Leaf Moi Moi)
- 1 bunch Ewe Eran/ Uma leaves (Thaumatococcus daniellii)
- 3 cups brown beans or black-eyed beans
- 3 large paprika’s (Tatashe)
- 6 large chili peppers (Shombo)
- 1 cooking spoon ground crayfish
- 1 can/ 200mls evaporated milk- (makes it super creamy and nutritious).
- 3 medium onions.
- 2 thumbs ginger.
- 3 cloves garlic.
- 3 knorr chicken cubes.
- Salt to taste 1 tsp White pepper divided (fish and meat) 1/2 tsp nutmeg (for that party flavor).
- 3/4 cup vegetable oil Water to blend beans and lighten up the batter.
- Proteins (optional) 1 large Mackerel fish (cut) 250g minced meat 6 large eggs
Substitutions- Ewe/Uma leaves- Banana leaves, foil paper, ramekins (please do not steam Moi-Moi in plastic or nylon wraps). Minced meat- corned beef Fresh mackerel- smoked mackerel or canned sardines.
Brown beans- bean flour Paprika- Red bell pepper Chilli pepper- habanero, scotch bonnet.
1. Remove the stalk and wash Ewe leaves in salted water and drain in a colander.
2. Soak beans for 5 minutes (do not soak overnight as beans will ferment and change the taste of your Moi-Moi); peel by rubbing against palm until the skin falls off. (Otherwise, use plastic blade of food processor or pulse in a blender to remove skin) Pour water, the skin will float; decant until Beans is white and skin-free. Soak in water.
3. Cut, clean and cook fish with onions, white pepper, one Bouillon cube and little water for 10 minutes. Cool and debone completely.
4. Sauté minced meat in little oil and onions, season with salt and white pepper.
5. Boil eggs for 10 minutes, drain, cool, peel and cut into wedges or leave whole if preferred.
6. Blend soaked beans with paprika, chili peppers, crayfish, onions, ginger, garlic, fish stock, and water till smooth.
7. Add meat, evaporated milk, nutmeg, Bouillon cubes dissolved in water, oil and salt.
8. Wrap as seen in this video, do not overfill, it’s okay to get it wrong sometimes.
9. Add stems of leaves to the pot, add some water, arrange wrapped Moi-Moi gently with top parts facing up. Cover Moi-Moi with extra leaves and close pot tightly to allow Moi-Moi steam properly.
10. Steam Moi-Moi for at least 40 minutes. Top up water every 15 minutes.
11. Allow cooling for at least 15 minutes before serving.
12. Serve warm with pap/ garri/ oats/ custard etc.