Tuesday, 3 June 2014

How to prepare Moi Moi Leaves

When preparing moi moi, nothing tastes as good and original as moi moi cooked in leaves.  This is not limited to cooking in Uma leaves(Thaumatococcus Daniellii) alone but also banana leaves and other types of leaves. Cooking moi moi in Uma leaves tend to add a unique flavor to the dish. Also, to an extent, the safest way to prepare moi moi is with the leaves....In its pure natural form, No Additives, No chemicals just 100% natural. Back in the old days, our mothers cooked moi moi in leaves but due to modernization and availability of the leaves, people resorted to using nylons, foils e.t.c. which cold be hazardous to the health when re-heated over time. Before using the leaves you have to learn how to clean it properly so here's a quick tutorial on how to prepare the moi moi leaves before use.

What you'd need
• Salt
• A foam sponge
• Water

Directions:::
Step 1: Usually, the uma leaves are sold with the stems so Once you get the leaves cut off the stems and set aside. The stems would be needed while cooking your moi moi

Step 2: Place the leaves and stems in a bowl of clean water and add the salt. Leave to soak for 5mins then wash gently with the foam sponge. This is done to ensure the germs are gotten rid of

Step 3: Rinse the washed leaves and stems with clean water about 2-3 more times and leave to drain. Now you are ready to use the uma leaves for cooking your moi moi.


How to use:::
• When preparing the Moi moi, Place the stems within the pot to form a bed.

• Take two Uma leaves placing one on top of the other and fold into a conical shape. Close up the edge of the cone and fill it with the moi moi mixture

• Seal up the content by folding the open part of the leave and place it in the pot on top of the stick bed.

• Once you are done steam cooking, your moi moi would have the traditional moi moi shape as shown in the video

       

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8 comments:

  1. Anonymous1:50 pm

    Dobby, u're really good!

    ReplyDelete
    Replies
    1. Awww!!! Thanks Anon :)

      Delete
  2. Anonymous1:52 pm

    Please can you put Nigerian egg roll on your list. That buns like thing. Thanks :*

    ReplyDelete
    Replies
    1. Done! it'd be done soon.

      Delete
  3. Anonymous6:22 pm

    Who knows. How jollof rice with basmati rice tastes or fried rice

    ReplyDelete
  4. Anonymous5:13 am

    Dobby pls keep dis up for pple like me I love food buh can be lazy atimes Biko& jollof with basmati and some veg is the best I MEAN the best food have eaten in d rice kingdom basmati is da bomb& seafood pls.

    ReplyDelete
  5. Anonymous5:14 am

    Dobby pls keep dis up for pple like me I love food buh can be lazy atimes Biko& jollof with basmati and some veg is the best I MEAN the best food have eaten in d rice kingdom basmati is da bomb& seafood pls.

    ReplyDelete
  6. @ Anon 6:22 & 5:14 Basmati is really nice when used in making jollof or fried rice. The major problem i have is finding the real basmati cos the types sold in naija end up caked once cooked.@ Anonymous5:14 i sure would ;)

    ReplyDelete

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