Moi Moi
Moi Moi is much like a tamale, and is traditionally steamed in a palm leaf. Alternatively, it can be steamed in little purpose-built pouches. The result is a perfectly portioned lunch or dinner that is full of flavour and gooey goodness.
Ingredients:
Glenn’s Floury Corn (milled whole grain)
Beef Bullion
Water
Fish broth (including Fish)
Vegetable Oil
Coconut milk
Salt
Diced Onion
Chili Flakes
Hard-boiled Eggs
Instructions:
After milling Glenn’s Floury Corn to a whole grain flour, Ngozi mixed beef bullion with water, and combined it with the milled, whole grain corn. She then poured in the fish broth, and added all remaining ingredients except the hard-boiled egg. The mixture was portioned into little moi moi bags, and each receiving half of a hard-boiled egg. The moi mois were boiled for about 30 minutes, and then served steaming hot.
Ngozi makes moi mois to steamed perfection by instinct. You can see why we list ingredients rather than a recipe!