Many people always find it difficult to comfortably wrap their Moi Moi with leaves. Sometimes it may be as a result of using foil or other means over a period of time.
When I tell you moi moi in leaves is the best way to have your moi moi, you may have doubts, but after these steps you’d thank me later. This is because, it’s not just about the process but also about the benefits it offers.
Here’s how to wrap moi moi with leaves and why it’s worth it.
Clean Leaves: Submerge the leaves in water and wash them properly with a clean sponge, ensuring hygiene and freshness.
Nutrient Retention: Wrapping moi moi with leaves helps retain its nutrients, ensuring you get the full nutritional benefits of the dish.
Eco-Friendly: Using leaves for wrapping is eco-friendly as it reduces the need for single-use plastic or foil.
Enhanced Flavor: Leaves impart a unique flavor to the moi moi during the steaming process, enhancing its taste.
Traditional Touch: Wrapping moi moi with leaves adds a traditional touch to the dish, making it more authentic and appealing.
Healthier Option: Compared to wrapping with foil or plastic, leaves offer a healthier alternative, free from potential toxins.
Follow these steps for wrapping moi moi with leaves.
Submerge the leaves in water and wash them properly with a clean sponge.
Trim off the stems with scissors.
Gently break the stem part in between the leaves every 1 inch apart halfway.
Place 2 leaves on each other, holding with your left palm (preferably using the outer part of the leaves).
Fold the left end part of the leaves to make a cone-like wrap just once, ensuring the end of the folded cone is closed.
Still holding with your left palm, use the right part of the leaves to wrap around the left cone, tightly closing the ends.
Hold the cone with your left palm.Make a dent with your hand just above the ends of the cone.
Bend the end backward away from you.
Repeat steps until you are done with the beans mixture.Add any condiment you choose.
Still holding the wrapped leaf with your left palm firmly, bend the top left end of the leaves in to the right, then bend in the right top part of the leaves to the left.
Finally, make a dent holding both top ends just above the beans filling and bend backward.
Place on a deep pot lined with leaves (you can use the stem cutouts of the leaves as a base before laying the leaf on top).
Repeat steps until you are done with the beans mixture.
Add boiling water carefully to the pot.
Cover the top with the leaves to trap in the steam and flavor.
Cover the pot with a lid.
Cook it for about 45 – 50 minutes.
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