MOIMOI ROLLUP

Moimoi is a Nigerian breakfast staple made from pureed beans. It is often served as accompaniment to breakfast porridge. Traditional moimoi is wrapped in leaves or Ewe Eran (Thaumatococcus daniellii).

The inspiration for this moimo rollup came from Japanese rolled omelet. If you want to achieve this roll on stovetop, you need a large nonstick pan like the one on the image below. It should be cooked on low heat in order to distribute the heat evenly.

Ingredients

• 1 cup peeled beans
• 1/4 medium onion (halved)
• 1 red pepper (tatashe) (halved)
• Small ginger (peeled)
• 1 sprig green onion (optional)
• 2 eggs ( 1 boiled, 1 raw)
• 1 tablespoon oil or butter
• 1 cube seasoning
• 1/2 teaspoon pepper flakes
• salt – to taste

Cooking Instructions

1. Preheat oven to 180°C
2. In a blender : combine beans, onion, 1 part red pepper, 1 part onion, 1/2 cup water and ginger. Puree to a fine paste
3. Chop left over pepper and onion. Slice up the egg and mince the green onion if using. Set aside
4. Melt butter. Add in maggi, salt, pepper flakes. Stir to combine. Add in pureed beans and raw egg. Mix well using a mixing pin or hand mixer (3-5 minutes)
5. Line an oven tray with culinary parchment (or aluminum foil). Pour in the moimoi batter and spread out evenly. Shake pan gently to distribute. Top with chopped ingredients.
6. Bake moimoi for 15 minutes (until lifted at the edges and set).
7. As soon as you remove the moimoi from the oven, start the roll. Starting at one short end, peel off parcment until rolled to the end.

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