He Called Me “Mooi Mooi”
A little bit of No Black Pete on Too Much Black
I had not thought about it in a long time. But, as I had set out to reblog a post, I found that WordPress is once again tinkering away at the site. The reader does not work, so there will be no reblog. As I looked to post on African food to educate myself instead, a site came up that mentioned “moimoi“.
I remembered this poor excuse of a human being who once smiled at me as he called me “mooi mooi”. This should translate to “beauty”, but I stand corrected. It turns out that it was his sick way of calling me African. I had never heard of MoiMoi or MoinMoin, so I could not deal with the evil being effectively nor efficiently. Which means to keep plenty of distance from him and his sickness. None the wiser, I just declined the ‘compliment’.
Now that I know it is meant to be an insult served with a smile, I need to render his tool useless. Just in case he is not in this class of insanity by himself, I am to educate others on this indirect way of attack. To show to get informed enough to be able to whip… uh, wipe, that smile of the predator’s face. Thus, I share what I found on Wikipedia. I added another link to another recipe, just in case someone has an urgent need to throw plenty of “mooi mooi” at an evil being. Peace.
Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions and fresh ground peppers (usually a combination of bell peppers and chili or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. It originates from South-west Nigeria.
Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt,
bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste.
Some adaptations also put apples in MoinMoin. Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other ‘garnishes’ to liven up moin moin. Such is referred to as having ‘x’ number of lives, ‘x’ representing the number of garnishes added. The most touted is “moin moin elemi meje”, which translates to moin moin with 7 lives.
Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad “ewe eran” (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one’s palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.
The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.