Living healthy with natural foods

Eko (agidi) and moi-moi (steamed bean pudding) are two distinct Nigerian foods, both with deep roots in Yoruba culture, that have a long history of being paired together as a traditional meal. How to Make Moi Moi (Beans Pudding)

Moi Moi is made from a blend of peeled beans, peppers, onions, and various seasonings, which is then steamed.

Ingredients

2 cups peeled beans (brown or black-eyed)

1 medium onion

1-2 red bell peppers and scotch bonnet peppers (to taste)

1/4 cup vegetable oil or palm oil

Seasoning cubes, salt, and ground crayfish to taste

Warm water (as needed for blending and mixing)

Optional fillings: boiled eggs, flaked fish, or corned beef

Containers for steaming (Moi Moi leaves, foil, or heat-proof plastic bowls)

Instructions

Prepare the Beans: Soak the beans in water for about 15 minutes, then rub them to remove the skin. Rinse thoroughly until only the white beans remain. You can use a blender to assist with the peeling process.

Blend the Base: Combine the peeled beans, peppers, onions, crayfish, and some warm water in a blender. Blend until you achieve a very smooth, thick paste (like a pancake batter consistency).

Mix the Batter: Pour the blended mixture into a large bowl. Stir in the oil, seasoning cubes, salt, and any additional spices. Gradually add a little more warm water to get a smooth, creamy batter, tasting to adjust the seasoning.

Add Fillings and Wrap: Gently fold in your chosen fillings like flaked fish or sliced boiled eggs. Pour the mixture into your chosen containers (e.g., banana leaves or heat-proof bowls).

Steam: Place the filled containers in a pot with a little water at the bottom (use a steaming rack to keep them above the water line). Cover tightly and steam for approximately 45–60 minutes, checking occasionally and adding more water to the pot if it dries out.

Serve: Once the Moi Moi is firm and fully cooked, remove from heat and let it cool slightly before serving.

How to Make Eko (Corn Pudding)

Eko, or Agidi, is a simple, solid corn pudding that perfectly complements the rich flavor of Moi Moi. It is often made from a pre-made cornstarch or a strained corn mixture.

Ingredients

White corn or cornstarch

Water

Moi Moi leaves or bowls for molding

Instructions

Prepare the Corn: If using raw corn, rinse it, blend it with water, and strain the liquid through a cheesecloth. Allow the liquid to settle for about 24 hours, then pour off the excess water on top. If using commercial cornstarch (pap), mix it with a little cold water to form a smooth slurry.

Cook the Mixture: Pour the corn slurry into a pot over medium heat. Stir continuously with a wooden spoon until it thickens into a thick, smooth paste. It is ready when a small drop placed in cold water solidifies.

Mold and Solidify: Quickly scoop the hot Eko mixture into Moi Moi leaves or small bowls. Fold or cover them tightly and leave them at room temperature for several hours until they solidify into a solid block.

Serve the firm Eko with the warm Moi Moi for a traditional and satisfying meal.

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Efo Riro😋

Ingredients

3-4 bunches of efo tete about 600g. Substitute efo tete with shoko, spinach or kale

3 red bell peppers tatashe

3 scotch bonnet chillies use according to preference

2 onions

1 cup palm oil use more if you prefer

3 tbsp locust beans Iru woro

1 whole smoked mackerel

2 medium Smoked ponmo washed and diced

2 tbsp Ground crayfish

Salt

2 beef boullion I used Nigeria Knorr

Instructions

Prep!

I used smoked dried ponmo for this recipe, you can also use fresh ones if you want. If you are using the dried ones, soak them in warm water for at least 36-48 hours. Wash ponmo clean (use wired scourers for easier job) and set aside

Pick the vegetable from the stalk and slice into chunks( see photo for reference)

Rinse vegetable clean, drain and set aside

Wash locust beans and set aside

Chop 1 onion and set aside

Shred the smoked fish into flakes and also set aside

Blend the peppers with the remaining onions with little water coarsely and set aside (I sieved the blended pepper as I choose not to boil the pepper)

How to cook efo riro

Place a pan on medium heat and add palm oil, heat for about 5 minutes but don’t bleach

Add iru woro and chopped onions and fry for about 2 minutes (In this case, I used half of the locust beans and saved the rest before I finished cooking the soup)

Add the blended pepper to the palm oil and stir to combine, after about 3 minutes, add the remaining locust beans. Add the diced ponmo and ground crayfish and cook for another 3-4 minutes on low heat

Add seasoning (bouillon cube/stock) and pinch of salt. (check for salt at the later stage of the cooking)

Whilst you are waiting for the sauce to cook, boil water enough to cover the vegetable. Once the water is boiled, pour over the vegetable and cover with a lid for 5 minutes. Strain and squeeze out excess water from the vegetable.

Continue to cook the sauce till oil floats on the top, add half of the smoked fish and stir to combine. (You can add little water to the sauce if it is too dry but do not over do it as efo riro is almost water free)

Add the vegetable to the sauce and stir till all is well incorporated.

Add the remaining smoked mackerel and carefully combine in the vegetable. Check for salt and cook for another 4 minutes. Take it off the heat and set aside. Serve with a swallow of choice or rice and you can even choose to eat it on its own.

Honey ginger tea is associated with various health benefits, such as improvement in digestion and increasing absorption of food. Ginger tea can help relieve sore throat and prevent the common cold. It may help strengthen your immunity.

Ingredients

3 cups all-purpose Flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoons salt

3 eggs

1/4 cup butter

3/4 cup milk

½ cup vegetable oil enough for frying

Instructions

Mix all the dry ingredients together in a bowl – flour, sugar, baking powder, and salt

Add the wet ingredients – eggs, melted butter, and milk. Mix together until combined

Heat enough oil in a large but fairly deep skillet over medium heat until the oil is about 350 degrees Fahrenheit.

Gently scoop little balls of batter inside the oil. When they are brown on one side, flip them and allow them to continue to cook until they are browned on both sides. I used an Ice cream scoop.

Once done, remove them from the oil and place thm on a paper towels or a cooling rack to drain off any excess oil. Enjoy!

Okra soup,Ila alasepo😋
INGREDIENTS 👇
Fresh okra finger
Palm oil
Red bell pepper
Scotch bonnet chillies (use according to preference)
Onion
A wrap locust beans (Iru)
Salt to taste
Beef bouillon cubes (knorr or any seasoning cube of choice)
Beef or assorted meat cooked
Fresh fish (I used fresh salmon)
Fresh prawns
Ground crayfish

Instructions

Prep the ingredients: Add the red bell pepper, scotch bonnet chillies and onion to a blender, puree and set aside.

Chop or process the okra in a food processor and set aside. Cut the meat or fish into manageable chunks and set aside

Cook The Stew: Place a pan on medium heat, add palm oil, heat for about 1-2 minutes until hot then add the puréed pepper. Leave to cook for another 5 to 10 minutes.

Check at interval and stir to avoid burning add seasoning cube and salt to taste, add fresh prawns and fish if you are using or meat/assorted meat and cook for another 5 minutes. Take the fish and prawns out of the stew into a bowl and continue to cook the sauce on low heat (leave the meat/assorted meat in the stew) Whilst the stew is cooking

Cook the Okra: Place a new pan on the medium heat, add 1½ cups of water, locust beans and bring to boil (this should take about 3 minutes) add the chopped okra and stir vigorously to combine. Cook another 2 minutes and reduce the heat.

Mix the stew and okra: Finally, add the cooked stew to the okra and stir to combine. Taste for salt and seasoning and suit taste. Add ground crayfish, the fish taken out earlier carefully stir to combine and cook for another 3 to 5 minutes.

Turn off the heat and serve the stewed okra with a swallow of choice,try it and thank me later.

Hello everyone how are you doing?😘

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