By How to make better Moin Moin (Moi moi) – Why is my Moin moin mushy? I have heard this question over and over again and I will like to address it today. Moin moin is quite easy to make but it can be quite tricky if you don’t know the basics. I will be sharing some tips on how to make Moin moin moist and firm.
When I say moist, I don’t mean mushy, who likes a mushy Moin moin anyways? I mean the Moin moin that is not dried out and crusty and this usually happens when the baking method is used to prepare the Moin moin without taking proper precautions; and when I say firm I mean Moin moin that holds together and don’t fall apart when served.
Now, lets go into the basics of how to make Moin Moin
1. Soaking the Beans: I know we need to soak the Beans before peeling it, but sometimes even after the peeling, the Beans can still be hard, be sure to soak the Beans again in water until it’s soft.Don’t be in a rush to blend. If you blend the Beans when its still hard it will come out grainy and that will prevent the Moin Moin from binding together well when you cook it.
2. Eliminate Tomatoes or any Tomato-based products: Tomato is very juicy and adding Tomato or even Tomato-based products to your moin moin will loosen the bond in your Moin Moin so try to eliminate this when making Moin Moin. In addition to that, Tomatoes will make your Moin moin go sour in a little time.
3. Excess Water: It’s very important not to let your Moin moin be too watery. If the water content in the moin moin is too much it will not bind together when you cook it, hence, your moin moin will turn out mushy.
4. Sealing the moin moin: It’s a good idea to seal up the moin moin properly before cooking it, this will prevent the steam from settling over the it and this steam can also seep through it during the steaming process and this can ruin the Moin moin.
5. Undercooked Moin moin: This is a mistake that is often made as well. Some Moin moin recipes calls for 30 minutes cooking which is fine but you need to take into consideration the type of container used in this recipe. The smaller containers will definitely cook faster than the ones cooked in a large container Cooking it halfway will also result in a Mushy Moin Moin.
6. Allow the Moin moin to cool down: Leaving the moin moin to cool a little before serving it also helps to harden it as long as it’s well cooked. You can also put it in the fridge for a couple of minutes before serving it.
7. If the steaming method does not work for you, try the baking method. Yes it’s that easy, experiment on the method that suits you and stick to it.
After after all said and done, if you have tried all the above and your moin moin is still not binding together, feel free to beat in 1 or 2 raw eggs together with your blended beans before cooking it. The Egg will serve as a binder and thus help your Moin Moin to stay in shape.
HAPPY COOKING!
Please the moin-moin I just made (steamed in metal cups) is tasting sour. How can I redeem the taste? Is it safe to eat or do I risk a runny tummy?
Hi Cynthia, sour moin moin is a result of fermented beans. When beans are left out for an extended period, they undergo fermentation, causing a sour taste. While the sourness itself is not harmful, it may alter the authentic flavor of moin moin, affecting your overall enjoyment of the dish.
Why is my moimoi not becoming hard after 1hour on fire
Richard, it could be that the water is too much.
what can i do if by chance my moi moi turns out salty and it’s already cooked….can it be rectified?
Unfortunately, there’s no way to rectify it. I would advise you watch the quantity next time.
Hi
Please can I use blended overnight beans left open to make moi moi
Can I use grinded pepper JL(Ata gungun) to make ewa aganyi sauce? And how do I make it.
Thanks in advance
Umm how long do I soak the beans before blending
I will recommend that you soak the beans for at least 1 hour. Remove the coating and follow other procedures. You can even soak the beans overnight for softness.
Hello please what’s the best beans to use for bean flour?
I will recommend black-eyed peas (white beans) or honey beans.
Hi Lola,
I noticed that whenever I mix my moi moi, it begins to bubble. And when it’s cooked it gives a sour after state.
What do you think maybe the problem?
Hmm… I guess you’ve soaked it for too long before peeling or blending. Try reducing the soaking time. If you are not ready to blend you can put it in the refrigerator.
@Mimi, I also think you might get too handsy in the process…try not to over work the mixture with bare hands…this is what worked for me tho
okay I was thinking I can add fresh tomato in it
Ma,am a student ,ma how can i knw when it properly grinded
Hi Taiwo, you can dip your pointer finger inside the batter ad use your thumb to feel the texture, it should feel smooth. I hope that helps?
I put grounded bean in the freezer for 1 week and when I decided to use it for moi-moi it’s having a sour taste. How do I make it taste better please?
Next time don’t put it in the freezer it may be because the beans have spoiled If that’s not the case to make it taste better you can try to add nutmeg, salt, chicken cubes, cinnamon, crayfish, and pepper
My first trial was looking mushy and uncooked some part done and the other not and I loose some to the water because it got loose out of the nylon I use to tie it… Why maaam
If you soak the beans too long will it not bind together? I feel like mine were almost cooked and it didn’t firm up, don’t know what I did wrong!
The softer the beans the better. However, you don’t need to oversoak it. Oversoaking it might be a problem – It’s just like trying to blend partially cooked brand. It will not bind. Instead, try to soak it till a bit soft but still firm when you bite on a bean.
@Lola Osinkolu, good afternoon I grinded moimoi with tetashi and pepper after cooking my moimoi is not having the tetashi colour. Don’t know what is the issue, is it the crayfish or meat sauce used
Hello ibaralate, the tetashe (red bell pepper) you used might not be enough. You can increase it next time but not too much. If you want more heat in the taste, consider increasing the scorch bonnet pepper. I hope this helps.
Please what is the solution to an half cooked moi moi? Can one put it on fire and cook again?
Please my beans skin does not peel off completely, hope it will not affect the taste and texture of my moin moin
Hi Hannah, that shouldn’t be a problem
I tried moimoi at a restaurant once and it was almost sweet tasting, yet when i made mine at home , there was no sweetness AT ALL. I used honey beans….i dont know what else to do.
@Claudia Tinnin,
I guess the quantity of onions used also determines sweet taste in moin moin
of course, Odsan, you can adjust the quantity of onions to suit your taste.
What is the remedy for already made moimoi that did not stick together
The only thing I can advice is to allow it to cool down properly before eating it. You can keep it in the fridge for a bit.
Thank you , the last part was the answer I needed !!!
Great!. I’m glad your question was answered. 🙂