West African Moi Moi Recipe

Looking for an easy West African Moi Moi recipe? Learn how to make West African Moi Moi using healthy ingredients.


Submitted by warmspice

Makes 8 servings



My mom pronounced it "My-My" and so I do as well. Oven-steamed blend of de-hulled black eye peas, onion, and seasoning with a very hot spicy flavor. Red pepper reduces appetite and increases metabolism so that your body can digest foods better. Palm oil is a traditional West African ingredient with a strong slightly spicy flavor and reddish orange color. It is available along with other traditional West African ingredients at asian or hispanic groceries or online at sites like www.exceedfoods.com. This recipe takes 4 to 6 hours to prepare and 1 to 2 hours to steam-bake.

Recipe Ingredients for West African Moi Moi

12 oz black eye peas, or 3 cups (12 oz by WEIGHT)
3 oz corned beef, chilled in fridge then chopped
1/4 cup palm oil (you may use any cooking oil)
1 onion, chopped
1 tablespoon red pepper
1/2 teaspoon salt
1 tablespoon tomato paste
10 g chicken stock cube, knorr or maggi brand
1 teaspoon curry powder
2 cups water, warm

Recipe Directions for West African Moi Moi

  1. First dehull black eye peas to make paste: Soak raw black eye peas in large bowl of warm water for 3 or 4 hours. Then, grind black eye peas by squishing and rubbing together with your fingers so that the "hulls", the thin shell of skin that has the black eye, come off. The peas will split in half or quarters as you grind the hulls off. Spend about 10 minutes doing that. Repeat this every 20 minutes until most of the hulls have come off. These black eye shells will float to the top. Drain off the hulls and the water by tipping the bowl over slightly in the sink. Some of the peas will drain off too and that's okay. When most of the hulls have drained off pick out the black eye hulls by hand until you are left with yellow-white peas.

  2. Grind the peas (3 cups) into a fluffy paste in a blender. Add a little water and/or add the peas gradually if it's too thick to blend.

  3. Add chopped onion to blender and blend until smooth. If the blender is having trouble, turn it off and stir it in with a fork and then turn it on again. Repeat until smooth.

  4. Add palm oil, tomato paste, red pepper (use much less or none at all if you don't like hot and spicy food), salt, curry, and chicken stock cube to blender. With blender off, use a fork to mix the ingredients in and then turn the blender on. Repeat until smooth.

  5. Add chopped corned beef with blender off and stir in with spoon. Do not turn on blender.

  6. Get aluminum cans that have been rinsed (like soup or tomato sauce cans) or make pockets with aluminum foil: Cut foil into rectangles, fold in half, double fold edges on two sides on either side of open fold leaving that side open to form a pocket.

  7. Scoop mixture into foil pockets and/or aluminum cans. Place filled aluminum cans and/or foil pockets in rectangular pan that has been filled with 2 cups of warm water. Double fold foil pocket edges closed or cover aluminum cans with sheet of foil.

  8. Place in oven heated to 350 F and allow to steam-bake for 1 to 2 hours or until firm. For faster cooking remove the foil cover from aluminum cans for the last 20 minutes.

Categories

Beans, Main Dish, Side Dish, African, Advance

Nutrition Facts
Serving Size 137.9g
Amount Per Serving
Calories
239
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
4.1g
21%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
276mg
12%
Potassium
535mg
15%
Total Carbohydrates
27.6g
9%
Dietary Fiber
4.9g
20%
Sugars
3.7g
Protein
12.2g
Vitamin A 2% Vitamin C 7%
Calcium 5% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
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