Most people are concerned about how to prepare moi moi. It might be difficult to prepare because everything is combined off the stove before cooking. If you get the mixture wrong, there is no turning back once you begin cooking. If you’ve tried cooking Nigerian Moi Moi multiple times and still can’t get it perfect. Read the next section to get on the right track

Moi Moi Preparations

Nigerian Moi Moi (also known as Moin Moin) is an excellent dish accompaniment in Nigeria. It is typically served with Jollof Rice, Fried Rice, Fried Plantain, Custard, and Akamu (Pap, Ogi). It can even be consumed as a snack on its own, accompanied by a chilled soft drink. Eggs, almonds Coconut Moi Moi.

Moi Moi Ingredients

• I normally make a huge batch of Moi Moi and freeze it, therefore the materials listed below will create 12 aluminium bags of Moi Moi. Each bag weighs 420 grammes.
• 3 cigar cups, or 750g beans (brown/black-eyed)
• Ingredients: 5 tablespoons ground crayfish, 4 large stock cubes.
• 1 Habanero pepper.
• 2 teaspoons of ground nutmeg.
• 3 Tatashe peppers or 800g of weak tomato puree (sold outside Nigeria)
• 2 large onions.
• 20 cl vegetable oil.
• Two litres of cool or warm water
• Salt (to taste).
• Moi Moi Accessories.
• Add any of the following to the Moi. Moi
• Hard-boiled eggs: Cut them into small pieces.
• Bone Marrow: Cook the bone marrow with spices and herbs until tender, then add to the Moi Moi during the mixing process.
• Corned beef: cut into small parts and add to the moi moi while mixing. After dishing, transfer to cooking bowls or foil bags.
• The tomato puree gives the Moi Moi its signature peachy hue. If you’re in Nigeria, the finest ingredient to use is tatashe pepper. I don’t like the taste of red bell peppers in my Moi Moi, therefore I don’t recommend it, but you can try it and see if you like it.
• Nutmeg gives the Moi Moi its characteristic flavour. If you’ve ever eaten Nigerian Moi Moi at a party and wondered why it tastes better than the ones you make, it’s probably because you don’t use nutmeg in your Moi Moi.
• 2 litres of water is the exact amount of water required to achieve the ideal Moi Moi texture that my family and I enjoy.

Please keep in mind that this quantity includes the amount of water used to puree the beans. If you are using bone marrow, the amount of stock should be included in the 2 litres of liquid used to prepare the Moi Moi. If you’re not satisfied with the texture after using this amount, alter the amount of water.

How to Make Moi Moi 

• Wash the Tatashe pepper (if using). Remove the tatashe seeds, as they tend to give foods a bitter taste.
• Cut the onions into pieces and grind the crayfish in a dry mill. These are not required while using the heavy-duty grinder in Nigerian marketplaces.
• Crush the stock cubes and set aside. Wash the habanero/scotch bonnet peppers and set them aside.
• Now that the beans have been soaked (the bean seed is soft when pinched), it’s time to mix them. For this purpose, you must utilise a high-quality blender. The uniformity of your Moi Moi has a significant impact on its flavour and texture. If in doubt, place a small amount of bean seeds in your home blender and grind to the best of its capacity with as little water as feasible. 
• Feel the resulting paste with your fingers and if you notice any tiny pieces at all, then the blender is not good for Moi Moi. At this time, you may consider using the commercial heavy-duty mills at your local market if you are in Nigeria. 

You have your health and hygiene concerns but most of the mill operators actually keep their mills clean. And they let you bring your own water and containers. So there you go!