How to cook moi moi for 100 people
This recipe is a life saver, you will easily cook moi moi for 100 people. You can scale it up to larger quantities or down to household quantities.
Ingredients
- 15 cups Beans
- 35 Eggs (Optional)
- 5-6 large onions
- 30 pieces Scotch bonnet Ata rodo, Fresh pepper
- 35 pieces Shombo Cayenne pepper
- 30 Seasoning cubes
- 4 litres Water
- Salt
- 3 litres Vegetable oil
- 5 bundles Large Moi moi leaves
- 3 bundles Small Moi moi leaves
Instructions
- Pick beans to remove grit and stones.
- Wash beans to remove the skin. (Link above)
- Grease your cooking containers or wash uma leaves and set aside.
- Boil eggs and slice one bulb of onion.
- Mix beans, onions, scotch bonnet, shombo and one litre of water. Leave to soak for 10 minutes.
- Place in a high-power blender or a commercial grinder, and grind until it turns into a smooth paste.
- Pour bean paste into a large bowl and mix very well.
Mixing the MoiMoi for 100 people
- Pour half of the water (or stock) into the blended beans, keep mixing for 3-5 minutes.
- In a frying pan, heat up your vegetable oil. Pour the hot oil into the bean paste and keep stirring to get a light and fluffy paste.
- Gradually add water until the right consistency is reached (The consistency of thick drinking yoghurt).
- Add seasoning cubes, mix and taste for salt and add salt.
- Into a very large pot add about 2 inches of water.
- Place a steamer rack in the pot, or put uma leaf stalks, plastic bags, etc. in the pot.
- Fill the Uma leaves or cooking containers. (Do not fill to the top because moi-moi expands during cooking).
- Gently place on the rack and put over high heat.
- Cover the pot and cook until when a skewer is inserted into the middle it comes out almost dry about 45-50 minutes.
- Take off the heat and allow it to cool down a bit to firm up.
Notes
Notes on how to make moi moi for 100 people
- You need to taste your raw batter because once you have cooked it, you can't add anything anymore.
- When you taste your batter, there should be less salt than needed because when cooked the taste of the salt becomes more pronounced.
- Add a little oil to the steaming water if using uma leaves so that the moi moi foam will not stick to the leaves and the leaves will come out clean and glossy, this is good for presentation.
- Be careful with the amount of water added to your batter, too much water will make your moinmoin mushy.
- Do not overfill the containers because moimoi expands as it cooks.
- Moimoi can also be baked or cooked in the microwave oven.
- Replace 1.5 litres of water with fish, beef or chicken stock, and strain before adding.
- Add stock first before adding hot oil and water.
- If ground beans is left at room temperature for a long time, it will go sour. If you are not using it immediately, put it in the freezer or place a big chunk of charcoal in the beans to slow down souring. Remove charcoal when ready to use.
