Moi moi Pouch (pack of 100)

Product Information

Yes, Moi Moi Pouches are available in various sizes, shapes, and colors to suit your specific cooking needs. At YLT Packing, we recognize the importance of having reliable, high-quality Moi Moi Pouches for your kitchen or business. When you are ready to make the moi moi,Add beans in bits to a blender, add red bell pepper, ata rodo and onions, enough water to cover (about 1 inch above the content in the blender) and blend till very smooth. Add the tied bags to the already boiling water in the pan, reduce the heat if on high, add a little more to the pan and cover tightly.

Traditionally the beans must go through a process of soaking, using of hands to wash and removing their skin. Add seasoning, ginger, garlic (if using) ground crayfish, and salt to the pureed beans and beat with a wooden ladle (omo irogun/turning stick) for about 10 minutes to incorporate air in the beans batter. The directions on the back of the box were super clear, especially for someone, who’s first time it was making seafood boil at home. Add vegetable oil or palm oil and you can use the combination of the two as I did (heat up the palm oil/vegetable oil for 2-3 minute on medium heat or simply microwave. Reusability: Moi Moi Pouches are often reusable, making them an eco-friendly and cost-effective option.I have never used crawfish before but love the flavor in the moin moin that I've had while in Lagos. Moi Moi Pouches are designed to retain the natural flavors and texture of Moi Moi, often enhancing the taste due to the even cooking they provide. Soaking is optional: You can soak the lentils if you are not confident in the strenght of your food processor.

As evident, the regular plastic bags have a significantly lower temperature resistance than Moi Moi pouches. Add bouilloncubes(crumbled), ginger, garlic (if using) ground crayfish, and salt to beans and beat with a wooden ladle (omo irogun/turning stick) for about 10 minutes to incorporate air in the beans batter. Jesdit Moi-moi cooking pouch is an aluminum foil material certified as food-safe and capable of sustaining the high temperature of boiling water.Unlike akara where you deep fry in palm oil or vegetable oil, in this case, you will have to mix the oil with the pureed beans. To understand the advantage of Moi Moi pouches over regular bags, let’s compare their temperature resistance. Our experienced team can work with you to create the perfect pouches for your business, ensuring the best materials, design, and functionality.

Moi moi is mostly eaten as breakfast and it can also be eaten as a side meal to other dishes preferably rice.

However, banana or plantain leaves are also commonly used to wrap Moi-Moi and other dishes in Nigeria. If you have a sensitivity to bloating and the like, I would recommend soaking the lentils for at least an hour before using them. Hello Rachel, you can add ginger powder but only a little not to overpower it but I would personally do away with adding crayfish because of allergy issue. Versatility: These pouches are available in various sizes, shapes, and colors, allowing you to choose the perfect one for your needs.

Originally, moi moi is cooked in leaves but in the present day, there has been a lot of improvisation. Using a scoop, add beans batter in the nylon bag in bits, add all the toppings you want then tie the beans tightly and also leave a bit of space between the beans batter and the knot to allow for expansion during cooking. Using Moi Moi Pouches eliminates the need for traditional materials, providing a cleaner and more convenient cooking method. Hence why I cook my mine in nylon, foil paper, plastic or recycled tin but the truth is nothing beats moin moin cooked in leaves.Add the tied bags to the already boiling water in the pan, reduce the heat if on high, add a little more water to the pan if need be and cover tightly.