Moi moi Pouch (pack of 100)

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Boil fish with salt, seasoning and onions for about 5-7 minutes, set aside to cool. De-bone and flake fish. A: There is no right or worng answer. How moi-moi is eaten is based on personal preference. I prefer it warm and that is how I recommend it to most people. However I’ve also eaten moi-moi at room temperature and it was still delicious. To understand the advantage of Moi Moi pouches over regular bags, let’s compare their temperature resistance. Type of Bag Like I mentioned earlier, you can have any filling of choice in yours. The fillings that go into moin moin includes hard boiled eggs, cooked liver, dried prawns, ground crayfish, boiled fish, chopped beef etc. Basically, put anything you want that is readily available in your moi moi.

Improved taste and texture: Moi Moi Pouches ensure even cooking and help retain the dish’s natural flavors and texture. I can’t stress this enough, always prep ahead in the kitchen so you have a stress free and fun cooking A: As with most legumes., lentils contain FODMAPS that can cause bloating and excessive gas production. This is different for everyone. If you have a sensitivity to bloating and the like, I would recommend soaking the lentils for at least an hour before using them. This has been known to reduce the symptoms of bloating or excessive gas.When you are ready to it, add beans in bits to a blender, add red bell pepper, ata rodo and onions, enough water to cover and blend till very smooth. Moinmoinlicious Moi Moi cooking pouch is an aluminum foil material designed to conveniently cook – moi moi (beans cake) – steam vegetables and seafood as well Capable of sustaining the high temperature of boiling water AND extreme cold temperature There are 100 pouches per bag which are specifically designed to simplify the process of cooking moi-moi – Non-toxic and BPA FREE – High quality – Convenient and saves time – Leak-proof – Stand up foil bag – Re-close and easy to open material (Aluminum foil laminated material). Moi moi joy sure exceeded my family's expectation. I sincerely appreciate its ease in preparing moi moi. Literally cut my kitchen time in half or more and the taste is heavenly. Moi Moi (Moin Moin) is a traditional Nigerian dish made from peeled beans, peppers, onions, oil, and other seasonings. The mixture is steamed in a container to create a soft, moist, and delicious dish. Traditionally, aluminum foil, plastic bags, or banana leaves were used to hold the mixture during steaming. However, Moi Moi Pouches offer a cleaner, more convenient alternative.

Prepare the nylon bag, if possible double it for durability. If you are using leaves, wash clean and set aside Soaking is optional: You can soak the lentils if you are not confident in the strenght of your food processor. However most food processor can break down lentils into a fine paste or powder (lentils flour) Soak beans in clean water and leave for some few hours to soften. I left mine in the fridge overnight. Reusability: Moi Moi Pouches are often reusable, making them an eco-friendly and cost-effective option. They can be easily cleaned in a dishwasher or by hand after use.Moi moi is mostly eaten as breakfast and it can also be eaten as a side meal to other dishes preferably rice. People find making it tedious, honestly, it is very easy to make. If you are finding it difficult to make this recipe, put a lot of practice into it and you will perfect it over time. Moi-Moi made with lentils can also be baked in the oven over a pool of water. Similar to how cheesecake is made. You can use ramekins or baking tins for the baked version. For the steamed in a pot version, you can use the pouches as seen above. Additionally, you can use cooking jars that are reusable. Frequently asked questions about making and serving Moi-Moi with lentil Moi Moi Pouches are typically made from heat-resistant, waterproof, and food-grade materials like PET+AL+(NY)+RCPP( Or customized)layer laminated The classic Moi-Moi recipe with beans is a tedious one. Traditionally the beans must go through a process of soaking, using of hands to wash and removing their skin. Blending the beans in a puree also requires a heavy-duty blender or food processor. Additionally, the time for the beans based Moi-Moi to cook takes at least 1 hour. Lentils on the other hand is a more convenient option and tastes just as delicious. You can hardly tell the difference. For this Moi-Moi recipe I’m using red split lentils, here’s why: Vibrant colour: I do not recomment using green lentils or any other colours. Typically smoked vibrant red paprika peppers (tatashe) are added to traditional moi-moi to boost its colour. However, the red lentils already provides a vibrant base.