Nigerian Moimoi with Plantain (Sweet & Savoury Version)

I bought a lot of ripe plantains the week before and when i wondered aloud how on earth i was going to finish them before they became overipe, my husband responded with the words “think, think, think”. I wondered what else can be thought up apart from the usuals and dismissed him, but kept it at the back of my mind. It was when i started making moimoi for the weekend that it occurred to me to blend some plantain into the remaining beans i was blending. The result is what i am giving you now.

This is quite different from the plantain moimoi (our traditional ukpo egede), which is made with overipe plantain and very sweet. The combined taste of moimoi and the subtle sweetness of plantain is what really got me in this experiment. I steamed in foil plates and baked some in ramekins but you can also bake foil plates in the oven too.

I hope you and the kids will enjoy that subtle sweetness in your otherwise regular moimoi, together with the added carbohydrate that they are now getting in a supposedly protein menu…that’s 2-in-1 nutrition.

Ingredients

• 2 cups peeled and washed black-eyed or brown beans
• 1 ripe and firm plantain – You can use overipe plantain if you want it sweeter like the ukpo egede
• 2 small or medium sized onions
• 2 eggs
• Ginger
• Red pepper (tatashe)
• Seasoning cube and salt to taste
• 1 tablespoonful of red or vegetable oil
• Water

Method

1. Put the beans, plantain, onions, ginger, egg and tatashe in a blender, add water and blend to a smooth texture. The water should just be enough to help the blender work well.
2. Meanwhile put water in a saucepan or pot, just enough to cover the base and put on your cooker to boil. If you have a steamer, that should  be good as well.
3. Pour the mixture into a bowl and add the oil and seasonings. Stir well with your spoon and add water if it is too thick but remember it shouldn’t be watery.
4. Spoon into the plates and put in the simmering water. Cover and steam until done and firm. Remember to be topping the water in the pot otherwise the plates will burn if the pot becomes dry.
5. To bake in the oven, preheat oven at 160°C and and cover ramekins with a foil before baking for 20-30 minutes or till done.
6. Allow to cool and serve them with their choice of pap, porridge, tea etc.

Try it and tell me what you think and don’t forget to join the mailing list and get new recipes right in your email box. Also follow Mummy’s Yum on Facebook and Instagram for more kid-friendly food ideas that may not be featured on the website.