Home cooking attempt — Moi Moi from scratch

I spent an afternoon making Moi Moi from scratch following a traditional recipe. Getting ogiri fermented seeds right was the main challenge — it's not as straightforward as it looks. The complex and robust result was rewarding once I got it right.

Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. I served it with palm wine as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Moi Moi yourself gives you a new appreciation for what goes into it at a restaurant.