This Thanksgiving, share the love of perfectly seasoned, traditionally crafted, and delicious MoiMoi-Joy with family and friends! —MoiMoi-Joy is the highlight of every celebration
In the bustling kitchens of West Africa, preparing MoiMoi from scratch is not just a culinary endeavor; it’s a labor of love steeped in tradition. The process begins long before the first taste, with careful selection of honey beans, the star ingredient. Vendors at open-air markets showcase their freshest stock, and the experienced cooks know to choose plump, firm beans that promise the right texture. This selection phase is critical because subpar beans can compromise the smoothness of the final product.
The beans must be soaked to loosen their tough outer skins. This soaking is not a passive task—it requires monitoring to ensure the beans don’t oversoak/bloat. Once ready, the skins are painstakingly removed by hand. This repetitive task demands patience and dexterity, as each bean is rubbed and rinsed to achieve the pristine whiteness that forms the foundation of great tasting MoiMoi.
The peeled beans are then blended into a fine paste, a critical step where consistency is key. Too coarse, and the MoiMoi will lack its signature smoothness; too watery, and it will fail to hold its form. To this paste, a symphony of ingredients is added—onions, peppers, seasoning cubes, palm oil, and sometimes protein enhancers like flaked fish, corned beef, or boiled eggs. Every addition must be carefully measured, as balance is the hallmark of a successful MoiMoi.
Steaming is the final and most delicate phase of preparation. Traditionally, banana leaves or aluminum tins/cans serve as molds, each filled with the vibrant orange batter. These molds are placed in large pots lined with leaves, creating a natural steaming chamber. The pot is covered tightly, and the MoiMoi cooks gently over low heat. This phase requires constant attention to maintain the right level of steam without burning the precious dish. A slight misstep here could undo hours of labor.
In many households, the process is communal. Mothers, daughters, and neighbors gather in the kitchen, sharing laughter, stories, and sometimes frustrations over stubborn beans or tricky steamers. This shared effort transforms the arduous task into a celebration of community, culture, and cuisine. The kitchen becomes a theater of life, with MoiMoi as the centerpiece of the narrative.
Finally, when the MoiMoi emerges perfectly set, its rich aroma filling the air, there’s an overwhelming sense of accomplishment. The first taste—soft, savory, and rich—makes every painstaking step worthwhile. Preparing MoiMoi from scratch in West Africa is more than just cooking; it’s a testament to resilience, artistry, and the deep connection between food and identity.
What we at Lafricanaah have done for you is eliminate the drudgery and hours of tail from the process to make it pain free. Just follow the instructions on the packaging to achieve an authentic quality moimoi dish – every time. To enhance the color of the cooked moimoi mix, simply replace the ¼ water on the recipe with one bell pepper -blended in with the bean flour and spice mix. Simple right? I would know for sure -being the daughter who had to pick beans for a huge family meal whenever moimoi was on the menu.
