Moi Moi, (Beans Cake in English) also pronounced and spelled as Moin Moin is delicious, soft, fluffy and a must to try. It is called Alale or Alala by the Hausas, Olele/Elele by the Igbo and remains Moi Moi in the mouths of Yorubas. This meal can be prepared with beans and selected spices. It is then cooked in aluminum foil, leaves, bowls, ramekins, nylons, and tins. Let me show you how to prepare Moi Moi. Let’s go!
Ingredients for MoiMoi
2 cups of big or small beans 5 tbsp of ground crayfish 5 seasoning cubes Curry (optional) Pepper 2 big onions 2 tbsp palm oil Red bell pepper 3 eggs (optional) Smoked fish or sardine (optional) Salt to taste
Before we dive into the steps on how to prepare moi moi, let us look at the equipment we need.
STEP 1: Before anything, pick the beans to remove any dirt or stones from them.
STEP 2: After this, soak the beans with water in a medium bowl for 30–45 minutes. Some people soak their beans overnight; either way is fine.
STEP 3: Wash the beans by scrubbing them together with your palms. Here, you are creating friction between your palms so as to remove seed coats from the beans.
STEP 4: Ensure all coats are removed. Strain this water, using a strainer, into another bowl. Repeat this process until the seed coats are completely separated from the beans.
STEP 5: Rinse and wash one last time before transferring to a bowl.
STEP 6: Now, wash the onions, pepper, and red bell pepper. Remove the seeds from the red bell pepper here.
STEP 7: Add this to the beans. You may either take this to blend at the market or use a good blender at home to grind the beans to a smooth paste.
STEP 8: If you’re blending at home, add in a little water to help it grind better to a smooth paste without lumps or any difficulty.
STEP 9: Now, that’s the first step on how to prepare Moi Moi. Let’s take a step further.
STEP 10: Choose what garnishing you want here:
Eggs? Boil the eggs for 12–15 minutes. After this, remove the shells and slice them into smaller pieces of the desired size.
Fish? Boil the fish or simply buy smoked fish. Debone the fish and cut it into pieces. Set aside.
Sardine? Take the fish out of the can and set it aside.
Spring onions? Give this a wash and a nice cut. Set aside.
STEP 11: Choose what method of cooking you’d like to use to prepare this Moi Moi.
Nylon? Open them and set them aside. It’s advised that you double the nylon so as to avoid the Moi Moi from bursting open. This makes your pot messy and requires extra time for cleaning. Simply open a nylon and insert it into another nylon. This way, you’re doubling the nylon.
Tin? Grease the tin with oil and set it aside.
Aluminum foil? Grease the foil with butter or oil and set it close to you. Preheat the oven because you’ll be baking if you choose this method. Now, let’s take the next step.
STEP 12: Pour the ground paste into a bowl and stir it for at least 10 minutes. Then;
STEP 13: Slowly add in some water and continue stirring till you get a smooth texture.
STEP 14: Avoid pouring too much water to avoid ending up with a watery mixture. Moi Moi has to be slightly thick and watery. Take caution here; it has to be almost watery but not WATERY.
STEP 15: Add in palm oil or groundnut oil and give this a stir. If you’re on a healthy diet, you can use olive oil.
STEP 16: For the seasoning cubes, you should melt them in hot water to avoid eating undissolved seasoning. Use a little water for this.
STEP 17: Add salt to taste. Go easy on the salt, okay? Too much can ruin the whole meal.
STEP 18: Give this a mix again. Add in curry if you want to.
STEP 19: Add in the ground crayfish. Now add in your preferred garnishing and give it a final mix. Like a DJ, yeah? Dissssh disssh dissssh, okay? Let’s continue.
STEP 20: Add water to a pot on medium heat and leave to boil.
STEP 21: Have you decided on the method you want to use to prepare Moi Moi? Yes?
STEP 22: Now, use a ladle to scoop out the mixture into your choice of cooking until the content is finished in the bowl.
STEP 23: In each, add fish or eggs. If you’re using nylon, tie the tip, and if aluminum, seal it tight.
STEP 24: Is your water boiling or hot enough? Yes? Now add the wrapped Moi Moi to the pot containing water.
STEP 25: If you’re using tin, just place them carefully on the pot containing water.
STEP 26: Allow to steam cook for 45 minutes to an hour. Then;
STEP 27: As the Moi Moi cooks, watch the water level, and if it begins to dry up, add water to the pot to keep it from burning.
STEP 28: To check if you’re done, insert a toothpick into one, and if it comes out clean, you’re good to go. You can simply work with time or, better yet, have a taste of your soft and delicious Moi Moi.
STEP 29: When certain, take out the Moi Moi from the water and leave it to cool down.
STEP 30: Unwrap the Moi Moi and serve on a plate. Enjoy!
Recipes That Best Goes With Moi Moi
Moi moi is best eaten with rice recipes.
How to Best Serve Moi Moi
Moi moi is a versatile dish and can be served alongside Jollof Rice and Fried Rice. Because of its versatility, it can also be eaten with Garri, Pap, Custard, Koko (Pap), peppered sauce, and fish. This is why you need to know how to prepare moi moi. With Moi Moi, you can’t go wrong.
Occasions to Serve Best
Moi moi can be served at parties for lunch, dinner, and special occasions.
Nutritional Benefits of Moi Moi
This delicious delicacy is highly rich in proteins and other macronutrients that play an important role in our bodies. Beans are rich in protein, and when cooked with eggs or fish, they help enrich them.
In addition, Moi Moi also helps in promoting bowel movements (visiting the toilet) due to its fiber content, but this also helps in reducing constipation.
How to Reheat, Preserve, and Store Moi Moi
Moi moi can simply be heated the following day by heating water and allowing it to boil for at least 30 minutes. It can also be stored in the refrigerator for at least 2–3 days for longevity while still retaining its taste.
Conclusion
I know the next time you hear of this delicacy, you’ll beat your chest because you now know how to prepare Moi Moi. In addition, Moi Moi can be enjoyed with any Nigerian rice recipe with a chilled drink and, of course, with friends and family.
Making moi moi for sale requires the same procedure as the one you would make for your family. To know how to prepare moi moi for purchase, you have to take note of your target market when considering the ingredients, packaging, and quality of the moi moi.
What makes moi moi too soft?
There are a variety of reasons why your moi moi may be too soft. This could either be because you soaked the beans for too long, used tomato puree, or added too much water.
What beans is best for moi moi?
Honey beans are best for making moi moi.
What can I use to mold my Moi Moi?
Moi Moi will take the shape of any container you use. You can use leaves, nylon, tins, and ramekins to mold your moi moi.
Can I make moi moi without peeling the beans?
Yes, you can. We eat beans without peeling the back, so it is possible to make moi moi without peeling the beans. It is important to note that when making moi moi with unpeeled beans, it is best to use brown or honey beans.
What can I use instead of Moi Moi Leaf?
You can use Nylon, Tins, Ramekins, pouches, Muffin pans, etc.
Can I use nylon for my moi moi?
Sure. Moi Moi can be prepared with nylon. To avoid busting, double the nylon. This way, the second nylon serves as a layer of insurance and prevents the moi moi from spilling into the pot.
Today, I have come with another northern Nigerian drink for you – Kunun Zaki; Kunu means ‘pap’ the letter ‘n’ is added at the end of the word to show possession; and Zaki meaning ‘sweet’, together we have Kunun Zaki literarily translated as ‘pap for sweet’. Absurd right? Of course yes, but not its sweetness. In this article, I will be sharing with you my expertise in the preparation of Kunun Zaki. Stay with me.
It is worth noting that Southern Kaduna usually called Chongais and called by Hausas ‘Katafawa’ are best known for the making of this recipe. If you have tasted theirs, you will attest to this fact. Anyways, without making you wait for long, let’s quickly get into business!
Equipment for Making Kunun Zaki
2 bowls
Blender
Cooking pot
Cheesecloth
Ingredients
You will need the following ingredients to make Kunun Zaki
3 cups of millet
Sugar to taste
2 liters of water
Spices (dried ginger, dried pepper, and cloves (kaninfari).
Now that you know the ingredients, let’s dive into its preparation:
Procedure for Preparing Kunun Zaki
STEP 1: Pick up dirt from the millet.
STEP 2: Pour the millet into a bowl or a container and wash it with water thoroughly and drain the water. Then;
STEP 3: Pour in another fresh water and allow to soak for 6 hours. If you wish to prepare this drink in the morning, you could soak it overnight. That will do just fine.
STEP 4: By now, the millet is a bit softer than its original state. Now wash the millet again and drain the water.
STEP 5: Add ginger, pepper, and cloves (kaninfari)
STEP 6: Advisably, grind it using a blender if it is in small quantity. However, for large quantities, grind it using a grinding machine (injin nika) in the Hausa language. Grind it until it turns to paste.
STEP 7: Separate the pastes into two different bowls and add a little water to both of them.
STEP 8: Over medium heat, place a clean pot and add water to it. Allow to boil.
STEP 9: Pour the hot water into the first bowl and stir it immediately (this is to avoid forming lumps) until it is thick as if you are preparing pap.
STEP 10: Cover it well and allow cooling. After cooling, add the bowl containing the second paste into it and stir it.
STEP 11: Pour it into a cheesecloth and sieve it. Then;
STEP 12: Add cold water and sugar to your taste.
STEP 1: Ta-da! Your Kunun Zaki is ready!
How to Serve Kunun Zaki
Kunun Zaki is poured into jugs and served in cups. You could take it with Cincin, Fankasau, Dublan, or Buns, some even take it with bread. Because of its cheapness also, unskilled labourers love to take it together with bread to save money.
Occasions to Serve Kunun Zaki
Well, Hausas usually don’t use this drink for occasions or festivals. However, Southern Kaduna serves this in almost all of their occasions, gatherings, festivals, etc.
How to Store Kunun Zaki
Advisably, make this recipe in the quantity you can consume now as it does not last for more than 24 hours unrefrigerated. Regardless, the moment its taste changes to sour, discard it.
On the contrary, it can last for a few days if refrigerated, but its sweetness is greatly altered.
Nutritional Value of Kunun Zaki
Kunun Zaki has the potential to improve the digestive system, protect the heart, improve respiratory health, manage diabetes, and detoxify the body as millet is the major constituent. It also contains a good mix of vitamins and minerals, including calcium, vitamin A (beta-carotene), iron, and potassium because of the cloves (kaninfari in it).
Now that you know how to make Kunun Zaki (Millet Gruel), you should try making it for your consumption or your family. As a Hausa person, you could try serving it on that occasion of yours that is coming soon or a festival for a change. People like positive changes you know, so surprise them.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
Cincin recipe otherwise spelled as ‘chin chin’ is a popular snack among Nigerians. It is consumed by almost all tribes and ethnic groups. They are common recipes for weddings, birthdays, festivals, etc. Its common ingredient is flour. In addition, it is a delicious snack, easy to make, and mostly loved by all children.
Do you have a wedding ceremony, eid, or festival and you find it difficult to come up with a snack to consume or use as a takeaway delicacy? Worry no more as I have come to your aid.
Equipment for making Cincin
Mixing bowl
Frying pan
Sieve
Scissors
Knife
Container
Ingredients
For the making of Cincin, you will need to follow the ingredients:
4 cups of flour.
1 cup of powdered milk
2 teaspoons of powdered vanilla flavor
Half a teaspoon of ground nutmeg
Small pinch of salt
3 eggs
Half a teaspoon of baking powder
Vegetable oil
1 butter
Water
Procedure for Making Cincin
STEP 1: The first thing to do is, crack the eggs in a small bowl and add a pinch of salt. Whisk together and set aside.
STEP 2: Put the sugar into a bowl, add the milk and mix.
STEP 3: In a clean bowl, sieve the flour, add baking powder and nutmeg to the bowl, and mix well. Then;
STEP 4: Add the butter to the flour and mix it very well too.
STEP 5: Add the mixture in STEP 2 and STEP 1 to the flour and mix it very well with your clean hands until a smooth dough is formed. Then;
STEP 6: Place the dough on a flat surface spread it with flour and start stretching the dough gently. However, ensure the dough isn’t too long or too thick.
STEP 7: When the dough is somewhat flat enough, use a knife and cut it into desired shapes and sizes. You could also use a scissor to do the cutting. Here, you will hold the dough with one hand and use the scissors to cut it with the other hand. For me, it is quite faster than using a knife.
STEP 8: Place a clean frying pan on medium heat, add your vegetable oil into the pan, and slice some onions into it too. Allow to fry for 3 minutes.
STEP 9: Add the cincin pieces to the hot oil and fry until it turns golden brown. Then;
STEP 10: Use a spoon to get out the fried cincin into a sieve container and allow them to cool.
STEP 11: Aaaaand your cincin is ready!
How to Serve Cincin
Cincin is usually served on plates. They can be consumed alone or with drinks. These drinks could be Kunun Zaki, Kunun Aya, carbonated drinks (though not good for your health), or other local drinks that we have.
Occasions to Serve Cincin
There are numerous occasions to best serve this delicacy or snack. It could be served in wedding ceremonies, during Sallah or Christmas periods, or during festive periods. Etc. In addition, it can be consumed anywhere, anytime.
Furthermore, they can be a part of the delicacies or snacks packed as souvenirs for guests during wedding ceremonies. In a Hausa family, Cincin is usually given to the bride among other snacks as she is taken to her husband’s house. This is to serve guests or visitors coming to wish the family well. Pretty much useful right?
How to Store Cincin
Cincin should be stored in a cool dry place. One good thing about its features or qualities is that it can last for several weeks without spoiling. Ensure to store it in the right container though.
Nutritional Value of Cincin
The Cincin recipe is majorly composed of carbs but also has moderate amounts of protein. Here are the nutrition facts for 3.5 ounces which is equivalent to 100 grams of whole-grain wheat flour: calories (340), water (11%), protein (13.2grams), sugar (0.4 grams) carbs (72 grams), fibre (10.7 grams), and fat (2.5 grams).
In addition, the consumption of Cincin has many health benefits which make it an interesting delicacy.
Conclusion
Conclusively, it is important to note that when you put too much egg in cincin recipe, it sucks up the vegetable oil, and too much vegetable oil in the human body is not healthy. However, additional eggs make it softer and not too crunchy.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
Dan Sululu is a local northern Nigerian dish mostly consumed by the Hausas specifically. It is delicious, quite fast, and easy to prepare, kind of like Danwake. Also, it is usually common among less privileged and average families. In this article, I will be teaching you how to make Dan Sululu recipe. Stay with me.
This delicacy basically contains cassava. The back of the cassava is peeled and then spread under the sun to dry. When dried, it is then taken and grinded into fine flour. Interestingly, you do not need to pass through this process as cassava flour can be found in our local markets at affordable prices.
Without any further ado, let’s dive into its preparation!
Equipment for Making Dan Sululu
Sieve
Bowl
Cooking pot
Frying pan
Colendar
Ingredients
We will be needing the following ingredients to make this delicious northern Nigerian cuisine:
3 cups of cassava flour
Pepper (grinded)
½ cup of palm oil
5 average cups of water
A small piece of potash (kanwa)
Procedure for Preparing Dan Sululu
STEP 1: Grind the dried cassava into powder and allow it to cool.
STEP 2: Sieve the powder to remove the shafts and grains. Then;
STEP 3: Add a little soaked potash into the cassava flour.
STEP 4: Pour water and stir till the powder turns into a paste. Ensure it is neither too hard nor too soft.
STEP 5: Over medium heat, get a pot containing water and allow to boil.
STEP 6: Pinch and dump the dough into the boiling water in the desired shape and size. Stir the boiling dumplings with a wooden spoon or any spoon of your choice and allow them to boil for about 10 – 15minutes.
STEP 7: Turn off the cooker and allow the dumplings to cool a little. This is to avoid possible injury when embarking on the next step.
STEP 8: Extract the dumplings from the boiling pot and put them in clean cold water. Wash and drain until the water turns somewhat clean, and your Dansululu delicacy is done.
STEP 9: Next, get your frying pan over low heat, add some vegetable oil into it. Also, slice your onions and add them to the frying pan. Allow frying for 5 minutes.
How to Serve Dan Sululu
Normally, Dansululu is dished with a little palm oil or vegetable oil, maggi, salt, and grinded pepper. Nowadays, people prepare to garnish it more by adding cabbage, boiled egg, raw sliced tomato, and meat cut into small pieces.
Occasions to Serve Dan Sululu Best
Most times, this delicacy is consumed as an appetizer. However, it can be taken as any of the three basic meals – breakfast, lunch, and dinner. Also, it is best to know that making it for any Eids, festive periods, or any get-together consisting of a considerable number of people isn’t advisable because it will take a lot of time and effort to prepare.
How to Store Dan Sululu
Just like Danwake, Dan Sululu doesn’t last for more than 24 hours. On that note, I will advise you to prepare just the quantity enough for present consumption to avoid spoilage.
Nutritional Value of Dan Sululu
Dan Sululu contains basically cassava, which is a good source of carbohydrates. It will give us the necessary energy we need to carry out our daily activities. Because it is dished with other ingredients such as pepper, onion, maggi, cabbage, and boiled, they increase its richness in nutrients.
Conclusion
As you have seen, making Dan Sululu is like a walk in the park as only a little effort is needed. It also doesn’t consume much of your time except if you intend to make it in large quantities like for festivals, naming ceremonies, etc.
Now that you know how to make Dan Sululu recipe, tell me in the comments section below when you will be making yours.
Miyan Kubewa (Okro Soup) is a soup widely consumed in almost all parts of Nigeria, and not only by the Hausas in Northern Nigeria but by other indigenes as well. It is made with fresh okro (originally known as Okra in English). It will interest you to know that there are two (2) different recipes you could make from okro – Miyan Kubewa Danye (the fresh Okro Soup) and Miyan Kubewa Busashshe (the dried Okro Soup).
Okro soup is a draw soup, so if you are a fan of draw soups, here is another one for you. Well, for me, I prefer the one made from fresh okro to the dried ones. This article seeks to teach you how to prepare your delicious Miyan Kubewa (both fresh and dried). Stay with me!
Equipment for Making Miyan Kubewa
Cooking pot
Kitchen knife
Bowl
Wooden spoon
Whisk
How to Make Miyan Kubewa Danye (Fresh Okro Soup)
Ingredients
You will need the following ingredients to make your Miyan Kubewa Danye.
Fresh okro.
1 cup of palm oil/vegetable oil.
3 spoons of locust beans (grinded daddawa).
Fresh pepper and onions.
Seasoning and spices.
Meat or fish.
A small piece of potash (kanwa).
2 cups water.
Procedure for Preparing Miyan Kubewa Danye
STEP 1: Cut your okro into small pieces using a knife and pound it until it has reached the desired smoothness. Alternatively, you could blend or grate it. When done, set it aside.
STEP 2: Over medium heat, put the pot and add water in the quantity needed together with grinded locust beans. Allow to cook for 25 minutes. Cook till the water reduces.
STEP 3: Add in the blended pepper and onions, and your palm oil/vegetable oil into the cooking pot and allow to simmer for 5 minutes
STEP 4: After all the soup ingredients are fried, add in your fish or meat. Stir a little bit and cover the pot.
STEP 5: Add in the pounded or grated okro and small potash (kanwa). Allow it to cook for 15 minutes. Ensure you are close by because it will pour or spill over as it cooks. So you will have to be stirring with a whisk or cooking spoon continuously.
STEP 6: Reduce heat to low, cover the pot, and leave it to simmer for 2 minutes.
STEP 7: Off your cooker and your Miyan Kubewa Danye is done.
How to Make Miyan Kubewa Busashshe (Dried Okro Soup)
Ingredients
You will need the following ingredients to make your Miyan Kubewa Busashshe (Dried Okro Soup).
Dried okro (powdered okro).
Palm oil.
3 spoons of locust beans (grinded or pounded daddawa).
Pepper and onions (blended or pounded).
Spices (maggi, salt, and ginger powder).
A small piece of potash (kanwa).
Chicken or fish.
2 cups of water.
Procedure for Preparing Miyan Kubewa Busashshe
STEP 1: Over low heat, place a pot containing your palm oil and add a few slices of onions. Allow frying for 3 minutes.
STEP 2: Add in the grinded pepper and onions, and allow it to fry for 4 minutes. Stir and put on low heat.
STEP 3: Add clean water to the cooking pot with your chicken or fish, and allow to cook for 35 minutes until the chicken or meat becomes soft and the water reduces to it half its quantity.
STEP 4: Add in the spices (maggi, salt, and ginger powder) and stir the soup with a wooden spoon. Allow boiling for 3 minutes.
STEP 5: Add the okro powder to the cooking pot little by little with a small piece of potash. Use a whisk or a cooking spoon to quickly mix it. This helps prevent lumps.
STEP 6: Cover the pot and leave it to simmer for 5 minutes. Your Miyan Kubewa is done.
How to Serve Miyan Kubewa (Fresh Okro and Dried Okro)
It is best served with Tuwon Shinkafa (a meal prepared with rice – short-grained rice). And other kinds of tuwo could go with it as well like Tuwon Masara, Tuwon Semo, Tuwon Dawa, etc.
Occasions to Serve Miyan Kubewa (Fresh Okro and Dried Okro)
There isn’t any special occasion for this sweet delicacy, both the fresh and dried okro soup. It can be consumed as any one of the three (3) basic meals – breakfast (as dumame, popularly known as double fire in Nigeria), lunch, and dinner.
How to Store Okro Soup (Fresh and Dry)
It can be stored in the refrigerator and will last for many days. However, its taste reduces the longer it stays refrigerated. In the absence of a refrigerator, it can last for less than 24 days except when you warm it mornings and evenings, then it will last for a few days.
Health Benefits of Miyan Kubewa (Fresh and Dry)
Okra is low in calories but packed full of nutrients. The vitamin C in okra helps support healthy immune function. Okra is also rich in vitamin K, which helps your body clot blood. It is also good for diabetic patients.
For more information on the nutritional value of Okra (Okro Soup), visit Nourish.
Conclusion
Miyan Kubewa can be enjoyed with any kind of Tuwo that we have. It is tasty and easy to prepare. Now that you know how to prepare okro soup (Miyan Kubewa), tell me in the comments section when you will try this sumptuous northern Nigerian cuisine.
Caution: For all bearded guys, be extra careful while eating this meal if you don’t want your beards to be foody decorated.
If you find this article helpful, please leave a comment in the comments section below. Thank you.
