Moi Moi

In this moi moi recipe, mackerel has been added to the mix to liven the taste up even more, making it a delicious snack for anyone to enjoy. Just remember: one of the secrets to moi moi is making sure the beans have been soaked properly and that your mixture is blended as smoothly as possible before cooking starts.

1. Shred the boiled mackerel.
2. Soak and wash the beans to remove the coat.
3. Soak the washed beans in water for 3 hours, this will allow the beans to soften.
4. Blend the beans, rodo, tatashe, ginger, tomato puree (optional) and crayfish together with some water.
5. Pour the blended mixture into a boiler, add the groundnut oil, shredded fish, seasoning cubes and salt.
6. Add a little water, stir very well, then set aside.
7. Remove and wash the leaf stalks and set aside (they will be used as padding for the base inside the pot).
8. Wash the leaves with salt water and a foam sponge to remove all dirt and dust. Then rinse them in plenty of water.
9. Pad the base of your pot with the uma leaf stalks. This will prevent the wrapped moi moi from burning.
10. Add a small amount of water (the water should barely cover the stalks) to the pot and boil.
11. Place 2 uma leaves on top of each other, fold them into a cone, bend the pointed end and hold it there. Put some moi moi mix into the cone. Fold the end open and gently place the wrap in the pot of boiling water. Do this until the bean mixture is finished. Avoid putting too much bean mixture into one cone to avoid spillage.
12. Cook for 45 minutes. At intervals, add half a cup of water to the pot to avoid burning.

Serve with chilled drink, pasta, rice, ogi or garri.

Source: shoprite recipes