The combination of coconut milk with tuna chunks in Nigerian moi moi is something we need right now. Good nutrition. We have moi moi recipes on the blogalready and if you think there's no need for this, then try it and see yourself cooking moi moi daily because
you cannot resist this. Moi moi cooked with coconut milk and and tuna chunks is so delicious we all have just overfed ourselves. I could not stop after one wrap, had to open another.
When I posted the pictures of this brown coconut moi moi initially, I knew that you guys might not try cooking that because of the colour and even me sef, with all the delicious taste, I still had to give it away because that colour wasn't really inviting. Cooking this, I made sure I removed all the beans skin so the colour doesn't turn dark again. You know what? These days making moi moi has become really easy because we don't have to scrub and pound to skin the beans. With a food processor or blender, beans skin can be removed in seconds. I used a food processor here and in less than a minute beans washing was done with. Moi moi and akara lovers can eat their delicacies daily now as beans skinning is no longer a difficult task.
Don't we all just love this coconut milk moi moi? If you want the colour very red, add more tatashe.
A serving of coconut milk moi moi
Some ingredients, tatashey and onion waiting to be chopped, tuna, bouillon seasoning cubes
INGREDIENTS:3 cups (half mudu) beans
two table spoons oil (optional) because coconut milk contains coconut oil.
3 medium sized onion
5 large tatashey ( red bell peppers)
2 bouillon cubes
2 cans tuna chunks. You can use corned beef if you like.
1/2 can coconut milk. You can use more or less depending on how hard or soft you want your moi moi. The ground beans looked like there was some water in there already so, I used just half a can of milk so I don't cook moi moi pudding.
Broad leaves. You can cook with foil or cellophane bags or bake in the oven with muffin cups
Salt to taste. Be careful with salt as tuna and seasoning may already have salt. Carefully Add salt last. Too much is not good for moi moi. Better with no salt than too much
Ground beans
Adding some grand soya oil
Crushing in the seasoning cubes
COOKING PROCEDURE:First I soaked the beans for just 5 minutes, emtied into the food processor and pulsed until I saw that all the skins were off, that didn't take upto a minute.
Next I rinsed the skin off the beans, milled with the tatashe and chopped onions.
After milling, I added the seasoning cubes, coconut milk, stirred well before adding the tuna because I want to chew the chunks while eating my moi moi. Stirred briefly, checked for salt before wrapping in washed leaves.
Moi moi is wrapped in the pot, I add some drops of boiling water before turning on the heat. Moi moi is cooked by steaming, so you don't add too much water. Just check often and top water until cooking is done. Too much water at once will seep into the wrapped beans and ruin your cooking. Half cooked moi moi doesn't seat well cuz that's beans. I let this boil for 45 minutes before turning off the heat. It's still ok to let yours cook for say 50 to 60 minutes to be sure you not eating raw beans.
Enjoy your meal!
Adding some milk, if you can't find milk, you can add water to Emma milk powder and use or blend coconuts and drain out the milk for use.
Adding tuna chunks. You can cook with tuna flakes but there'll not be fish chunks to chew sha
Adding the second can of tuna
Beans is wrpaped in leaves and waiting to cook
Cooked moi moi can be served with rice or drinking garri or even eating as a main the way I enjoyed mine
Delicious and filling
This is one tuna chunk, there are more in there.
Btw, images are loading super fast these days, it's unbelievable. Thank you.
