• Skip to main content
  • Skip to primary sidebar

My Active Kitchen logo

  • Home
  • Recipe Index
    • Breakfast Recipes
    • Chicken Recipes
    • Rice Recipes
    • Yam Recipes
    • Nigerian snacks
    • Sauce and Stew Recipes
    • Appetiser Recipes
  • Contact
  • Shop
  • Privacy Policy
  • Delivery Information

May 25, 2016 Beans Recipes

MoiMoi Elewe (MoinMoin)

As an Amazon Associate, I earn from qualifying purchases. Please read my Full Affiliates Disclosure here.

20shares
  • Share
  • Tweet

Moimoi elewe is the authentic way of cooking moinmoin in Nigeria. Moimoi is popularly eaten as breakfast and mostly served with yellow or white pap or bread

moinmoin elewe recipe

MoiMoi Elewe

My mam makes the best moimoi elewe. The last time she visited, I made sure she made some moi moi for us. I already have moimoi/ moinmoin recipe on the blog, but it wouldn’t be nice if I don’t share my mum’s easy and delicious fluffy recipe with you all.   I mentioned in my previous moi moi post that anytime I come by the leaf, I will be back with another recipe on exactly how I know it; Just the way my mama taught me. Fast forward some months later, I found the leaves and my mother just happened to be around at the time too. Lucky me hey! She got to cook it the way she taught me. hahaha

My mum does not beat/whisk her moi moi to incorporate air as I do. She sure knows her onions and her moi moi always comes out fluffy. This recipe is one of the quickest and easiest ways to make moi moi.  We intended to name this moi moi elemi meje (7 lives) but we could only manage 5. Lol

moi moi elewe

Ingredients 

Large Moi moi leaves washed and set aside

2-3 cups of peeled beans (Check here for how to use a blender to peel beans)

4 hard boiled eggs (use as a whole or sliced)

3tbsp ground crayfish

1 cup Cooked liver, chopped

12 fresh shrimps, deveined

1tbsp Salt

1 tbsp Seasoning powder (I used Jumbo chicken)

3 red bell pepper (tatashe)

1 whole mackerel fish, cleaned and gutted

1 large onion

2 scotch bonnet chillies (ata rodo)

1-2Csp palm oil (use according to preference)

moimoin

How to make moimoi elewe

Wash and rinse leave till clean to get rid of dirt and set aside to drain

Soak beans in clean water and leave for some few hours to soften or keep overnight in the frigde.

Boil fish with salt, seasoning and onions for about 5-7 minutes, set aside to cool. De-bone and flake fish. Reserve stock

moinmoin recipe

Add beans in bits to a blender, add red bell pepper, ata rodo and onions, enough water to cover and blend till very smooth. Mixture should not be too thick.

Pour pureed beans in a big bowl

Melt palm oil in the microwave or on the heat

Add salt, seasoning, ground crayfish, and stock to the pureed beans and mix till well combined. Add melted palm oil and the flaked fish to the beans batter Stir for another minute till well combined.

moinmoin

Place a pan on medium heat, add the leaf stalk as your base in the pot. Alternatively, add a steamer bowl. add water just enough to cover the stalk and leave to boil while you continue with the beans

Take a moimoi leave, one at a time if it is large or a large one lined with a smaller one. Fold into a cone shape. Follow the steps in the images below

Using a scoop, add beans batter in bits to the folded leaf, add all the rest of the toppings and fold to seal. Make sure there is no leakage from the folded leaf.  Continue this process till you have exhausted all the batter.

Arrange the folded moi moi into the pan, reduce the heat if it is high, add little more water to the pan if need be and cover tightly.

moi moi elewe 1

moi moi elewe 3

Steam for about 40-50 minutes or till beans is set. (Check the pan from time to time to make sure the water does not dry out. Take it off the heat and allow to cool.

moi moi 3

Serve with custard, homemade akamu, eko or fresh Agege bread.

moinmoin recipe

 Will you be making some moinmoin soon? I would love to know how you get on, tag me your pictures on Instagram, Facebook or simply send me an email. Thank you and I will see you on my next post.x

 

Related

Previous Post: « Tomato-less Buka Stew
Next Post: 7 Spice Chicken »

Reader Interactions

Comments

  1. Ajoke says

    May 16, 2018 at 4:18 pm

    Wow my namesake… loool
    Where do you get your MoiMoi leaves?
    I am in London and I find it difficult to find some

     
    Reply
    • Ajoke says

      May 21, 2018 at 9:14 am

      Hi Ajoke, I got them from the African/Asian stores here in Manchester

       
      Reply
  2. ronke omolegbe says

    August 03, 2016 at 10:35 am

    YUMYUMYUM!

     
    Reply
    • Ajoke says

      August 03, 2016 at 5:34 pm

      Thank a lot sis for stopping by

       
      Reply
  3. Fatima Abubakar says

    July 28, 2016 at 5:18 am

    Will definitely try this, thanks for d recipe

     
    Reply
    • Ajoke says

      July 31, 2016 at 7:43 pm

      You are welcome Fatima

       
      Reply
  4. Fatima Abubakar says

    July 28, 2016 at 5:17 am

    Am in Nigeria, will definitely try this one of this day, thank you

     
    Reply
  5. Tebania Lakte says

    May 28, 2016 at 9:30 am

    Hi. My name is Tebania and I live in USA. Where do you live at? I would like to make this recipe. Could you please help me find the moi-moi leaves please?

     
    Reply
    • Ajoke says

      May 28, 2016 at 3:26 pm

      Hi Tebaine, I got mine from an African/Asian store here in the UK. Check the Asians/African shops around you. thanks

       
      Reply
      • Tebania Lakte says

        May 28, 2016 at 4:39 pm

        Ok I will. Thanks

         
        Reply
    • Olumide Tinuoye says

      July 12, 2016 at 12:51 am

      If you can’t get the moon moin leaves, you can use any non poisonous leaves like the melaina leaves or even nylon. It would still come out fine. For nylon you need to tie the mouth after allowing some spaces for expansion of the batter beans.

       
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search My Active Kitchen

Connect

  • facebook
  • twitter
  • instagram

Popular Posts

Homemade Shawarma Bread (Flour Tortilla)
Easy Vanilla Sponge Cake Recipe
Nigerian Beef Stew (African Stew)
Nigerian meat pie
How To Make Nigerian buns in Easy Steps
How to Cook Yam (African Yam)

Archives

  • facebook
  • twitter
  • instagram
  • youtube

Copyright © 2021 My Active Kitchen on the Cookd Pro Theme