Nigerian Moi Moi Containers

The following are the containers you can use to cook Nigerian Moi Moi.

Aluminum Foil Bags


You should use aluminium foils if you want your Moi Moi to cook in less time than when bowls are used. The meal is also more presentable if wrapped in foils. This is important if you will have guests for dinner or will be hosting a party.

There is a bit of work to be done in making the aluminium foil bags for Moi Moi.

  1. Cut the foil in pieces depending on the size of bag you want to make.
  2. Fold the open edges to make a flat bag, leaving one end open. It is always advisable to double the pieces of aluminium foil when making the bags. This ensures the bags do not burst during cooking due to intense heat

Usage

To use the aluminium foil bags:

  1. Mix the Nigerian moi moi
  2. Scoop some moi moi mix into the aluminium foil bag through the open end of the bag. Just as in the case of bowls, it is advisable to keep the contents only up to half of the folded aluminium bag. This is because moi moi rises during cooking. If the bag is filled to the brim, it will burst during cooking with the contents flowing into the pot and making a mess.
  3. When you are happy with the quantity, fold the open end of the aluminium bag and place the bag in a padded pot. Padding should be placed at the base of the cooking pot used in cooking moi moi that is wrapped in aluminium foils. Placing the bags of aluminium foils directly in the pot will cause the bags at the base to burst due to intense heat.
  4. The bags of moi moi should be placed into a pot of boiling water and not cold water. This is so that the contents will set almost immediately thereby preventing accidental leakage.
Uma(Thaumatococcus Daniellii) Leaves

Similar to cooking Moi Moi with banana leaves, this adds a special flavour to the Moi Moi and is 100% natural. 

Uma (Thaumatococcus Daniellii) leaf is the Moi Moi wrapper you should go for at all times. If you want your Moi Moi to cook even faster, this is the wrapper for you! It is 100% natural and even adds some flavour to the Moi Moi.

Preparation of the leaves

  1. Remove the leaf stalks. Don't just cut the stalk off, there's a special way to remove it so that some of the stalk at the back of the leaves are removed too. Wash the leaves meticulously. It is advisable to wash them at least 2 times in lots of water. The first wash is with salt water and a foam sponge. This ensures that all the dust and dirt are removed. The second wash is basically rinsing them in plenty of water.
  2. Also wash the leaf stalks, they will be used as padding for the base of the pot.

Usage

  • Mix the Nigerian moi moi.
  • Use the stalks of uma leaves that were taken out from the leaves to pad the base of the pot. These prevent burning of the wraps at the base of the pot.
  • Pour a small quantity of water into the pot and bring to a boil. The quantity of water should be so small that your fingers will barely touch it.
  • To make uma wraps: First of all, place 2 leaves on top of each other, fold them into a cone. Then bend the pointed end and hold it there. Put some moi moi mix into the cone. Fold the open end and place the wrap in the pot of boiling water.
  •    
  • It is advisable to use at least 2 leaves to make one wrap. This doubling ensures a better reinforcement for the moi moi wraps to avoid leakages. Please note that with uma leaves, it is hard to achieve 0% leakage but we can live with tiny leakages.
  • If you do not get it the first time, do not worry. This skill is perfected with practice. With time, you may even device your own easier method of doing this. Just remember that the goal is to make a wrap that allows the moi moi stay in the leaf without leaking out. There is no one formula of doing this, neither is it magic!
Small Plastics/Aluminum Bowls
Use it as a last resort. Find out why.

  • There used to be a time when there were Moi Moi Saturdays. Then most families had sets of plastic or re-usable aluminium bowls with covers. They were the perfect size for making Moi Moi. These days, there are also single-use aluminium bowls in the market.
  • This is my least favourite Moi Moi container to use because it takes hours and hours for the Moi Moi cooked in these bowls to get done.
  • And with the recent discoveries of risks associated with cooking with plastic bowls, the safest of these bowls to use are the ones made with glass material.

Preparation

  1. Wash and dry the bowls.
  2. Rub the insides of these bowls with vegetable oil so that the Moi Moi will not stick to the bowls when done.

Usage

  1. When putting the moi moi mix, it is advisable to keep the contents only up to half of the container. This is because moi moi rises during cooking. If the container is filled to the brim the contents will overflow during cooking
  2. While cooking the moi moi, water that is poured into the pot should only be half way up the bowls at the bottom of the pot. This is so that the water used in cooking the moi moi will not go into the bowls. This is the reason why it takes too long for the Moi Moi in the bowls at the top to get done. They are basically steam-cooked.
  3. As the water dries, add more, making sure not to pour water into the bowls.
  4. After some time, move the bowls at the top to the bottom and those at the bottom to the top so that they will all get doen at the same time.
  5. Cook till the Moi Moi is well done. You can check this by putting a clean dry knife into the moi moi. If the knife comes out clean or with only an oily smear, the moi moi is done. But if there is a paste on moi moi mix on the knife, then it is not yet cooked.

Comments

Post a Comment

Popular posts from this blog

How To Cook Delicious Nigerian Moi Moi

Image
  Nigerian Moi Moi (also Moin Moin) is a great dish accessory in Nigeria. It is commonly seen accompanying Jollof Rice, Fried Rice, Fried Plantain, Custard, Akamu (Pap, Ogi) etc. It can even be eaten alone as a snack with a chilled soft drink to wash it down. Due to its popularity, Moi Moi is often served at parties, dinners and other special occasions. The Ultimate Cooking Of Delicious Nigerian Moi Moi Series Moi Moi can be very challenging to prepare because everything is mixed off the stove before cooking. If you get the mixing wrong, there is no going back once you start cooking. Ingredients The following quantities of ingredients make 12 packs of Moi Moi. Each pack weighs 420g. 3 cigar cups or 750g Beans (Brown/Black eyed) 5 tablespoons ground crayfish 4 big stock cubes 1 habanero pepper 2 teaspoons ground nutmeg 3 tatashe peppers or 800g watery tomato puree (sold outside Nigeria) 2 big onions 20cl vegetable oil 2 litres of cool or warm water Salt (to taste) Moi Moi Acces...
Read more

How to cook Nigerian party jollof rice

Image
  The Nigerian rice recipe discussed here is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. This is why you will always see it in parties. It is quite easy to prepare if you follow the simple steps. Ingredients 3¾ cups (750g) long grain parboiled rice 2-3 cups Nigerian tomato stew Chicken (whole chicken, drumsticks or chicken breast) Pepper and salt (to taste) 2 medium onions 3 Knorr cubes 2 teaspoons thyme 2 teaspoons curry powder (Nigerian curry powder) Before you cook Jollof Rice Prepare the tomato stew. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking. If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes and 2 bulbs of onions (chopped). The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than ...
Read more