Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices.
Not too long ago, if you asked me what my favorite food was, I would have said Moi moi, hands down. Nowadays, I have a handful of favorite foods, but Moi moi remains close to the top of the list. Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices. This moin moin/moi moi recipe uses smoked trout, but you can switch it out for any other cooked fish, corned beef, boiled eggs, or omit the animal protein altogether and make it vegan.
In this alternative tropical chips & fish recipe, I serve freshly caught fried perch with fried sweet potato cubes, fried taro root, and some plantain chips.
While preparing this tropical chips and fish recipe, I couldn’t help but think of my parents. Growing up, seafood was a big part of my life, not just because I ate it a lot, but because there are so many memories surrounding fish and chips and other seafood dishes that I would never forget in a hurry. My mother is originally from a coastal area of Nigeria, so seafood was always a tradition for her. I imagine that marrying my dad meant she got to share tons of interesting recipes with him because by the time I came around, my dad had already fallen in love with seafood himself.
I am so excited, I can barely type. One of my big inspirations in the kitchen for a few years now has been Steve Owens from Steve’s Kitchen. I even
I am so excited, I can barely type. One of my big inspirations in the kitchen for a few years now has been Steve Owens from Steve’s Kitchen. I even shared on of his recipes here a while back. I found him after I had looked all over for clotted cream to go with my scones and could not find any. I bumped into his recipe for clotted cream after I thought of making it myself, and ever since then I’ve been glued to his channel. He has always been a big inspiration to me, and I remember being so excited when he replied a comment of mine on one of his YouTube videos. My point is, I consider myself an OG Steve Owens fan. So the excitement that hit me when he decided to cook one of my African recipes was as you could imagine, overflowing. If you don’t know Steve’s Kitchen,you need to come out from the rock you’ve been hiding under and go subscribe to his YouTube channel, trust me his channel is on point, not just because of his bright chef’s jackets, or even his fun personality, but also because of his recipes. So here is Steve, cooking my Cameroonian Fish rolls.
He and his wife have been living the dream and are currently traveling the world… talk about goals!
Crisp on the outside, soft on the inside; these scrumptious fish rolls are a great Cameroonian snack that goes perfect with tea.
When I had fish rolls as a kid they sucked! My mom never made fish rolls, and the ones that I bought from street vendors and fancy restaurants sucked! Then I grew up and made friends from Cameroon that made awesome fish rolls; nothing like what I had as a kid. A perfect combination of a crisp and light crust with a savory fish filling. Let me tell you the story of how I shifted from hating fish rolls and share the recipe that made me fall in love with them.