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Great Balance

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Fonio, chicken and mango salad

60 min

Intermediate

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Beans With Smoked Fish Sauce And Tamarind Pap (Kunun Tsamiya)

86 min

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SEAFOOD OKRO WITH EBA

24 min

Easy

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1 cup vegetable soup

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Celery Fish Bisque

40 min

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Beans With Smoked Fish Sauce And Tamarind Pap (Kunun Tsamiya)

86 min

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1 small peach

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1 container natural plain yogurt (low fat)

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MILO PORRIDGE

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MOIMOI ELEMI MEJE WITH TAPIOCA PORRIDGE

502 min

Challenging

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What is the energy content breakdown?

Fat 36 16.2g / 36%

Carbohydrates 53 51.8g / 53%

Protein 11 11.2g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Friends Main course

MOIMOI ELEMI MEJE WITH TAPIOCA PORRIDGE

Name: MOIMOI ELEMI MEJE WITH TAPIOCA PORRIDGE
Prep time: 365 s
Cook time: 122 s
Total time: 502 s
Yield: 6
Cuisine: African - style
Ingredients: 1 cup Tapioca pearl dry; 2 cups IDEAL MILK; 1/4 cup Sugars powdered; Pinch of Salt; 1 teaspoon Vanilla extract; 2 cups Cowpeas (blackeyes) immature seeds frozen unprepared; 2 Tatashe; 1 bulb Onion; 2 tablespoons Crayfish; 4 tablespoons Oil vegetable; 3 pieces Rodo; 1 MAGGI Crayfish; 1 MAGGI Signature Jollof

(0)

502 Min

Challenging

Nutrition Value

Carbohydrates

51,9 g

Energy

395,26 kcal

Total fat

16,23 g

Fiber

3,37 g

Protein

11,29 g

Saturated Fats

4,65 g

Sodium

806,49 mg

Sugars

17,32 g

Information per serving

Ingredients

1 cup

Tapioca, pearl, dry

2 cups

IDEAL MILK

0.25 cup

Sugars, powdered

0.25 tsp

Grounded Potash

1 tsp

Vanilla extract

2 cups

Cowpeas (blackeyes), immature seeds, frozen, unprepared

2 large

Yellow bell pepper

1 large

Onion (sliced)

2 tbsp

Crayfish Powder

4 tbsp

Vegetable Oil

3 pieces

scotch bonnet, chopped (atarodo)

10 g

MAGGI Crayfish Tablette Fort 24 (60x10g) SP NG

8 g

MAGGI Signature Jollof (30x10x8g) NG

Copy

Step1
5 Min

Rinse the tapioca pearls under cold water.
Step2
5 Min

In a pot, combine the tapioca pearls, coconut milk, water, sugar and a pinch of salt.
Step3
15 Min

Cover over medium heat, stirring continuously to prevent sticking until the pearls become translucent and the mixture thickens.
Step4
2 Min

Add vanilla extract for extra flavour. Adjust sweetness by adding more sugar if necessary.
Step5
5 Min

Allow to cool.
Step6
360 Min

Rinse the black eye peas and soak them in water for a few hours or overnight.
Step7
10 Min

In a blender, combine soaked black-eyed peas, tatashe, pepper, onion and crayfish. Blend until you get a smooth batter.
Step8
10 Min

Pour the batter into a large bowl and add vegetable oil, MAGGI Crayfish, MAGGI Signature jollof and mix well.
Step9
15 Min

Scoop a portion of the mixture onto a piece of moimoi leaf and fold it into a parcel.
Step10
10 Min

Place the wrapped parcels in a steamer or a pot witha steamer basket.
Step11
45 Min

Steam the mimoi until it solidifies
Step12
10 Min

Allow to cool before unwrapping.
Step13
10 Min

Serve the fresh moimoi slices with tapioca porridge

Step1 of 13

Rinse the tapioca pearls under cold water.

Step2 of 13

In a pot, combine the tapioca pearls, coconut milk, water, sugar and a pinch of salt.

Step3 of 13

Cover over medium heat, stirring continuously to prevent sticking until the pearls become translucent and the mixture thickens.

Step4 of 13

Add vanilla extract for extra flavour. Adjust sweetness by adding more sugar if necessary.

Step5 of 13

Allow to cool.

Step6 of 13

Rinse the black eye peas and soak them in water for a few hours or overnight.

Step7 of 13

In a blender, combine soaked black-eyed peas, tatashe, pepper, onion and crayfish. Blend until you get a smooth batter.

Step8 of 13

Pour the batter into a large bowl and add vegetable oil, MAGGI Crayfish, MAGGI Signature jollof and mix well.

Step9 of 13

Scoop a portion of the mixture onto a piece of moimoi leaf and fold it into a parcel.

Step10 of 13

Place the wrapped parcels in a steamer or a pot witha steamer basket.

Step11 of 13

Steam the mimoi until it solidifies

Step12 of 13

Allow to cool before unwrapping.

Step13 of 13

Serve the fresh moimoi slices with tapioca porridge

Recipe PDF

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502 Min Challenging

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MOIMOI ELEMI MEJE WITH TAPIOCA PORRIDGE

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