Moi Moi

I was looking forward to Moi Moi here based on the reputation. The reality was disappointing. The rich and earthy from palm oil character that makes this dish special was muted — either from shortcuts with locust beans dawadawa or from scaling up production at the expense of quality. suya spiced me…

I underestimated Moi Moi. The deeply umami from fermented ingredients description didn't prepare me for the reality. uziza leaves brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Nigerian cuisine varies between t…

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, H…

Moi Moi at this place was fine. The deeply umami from fermented ingredients flavour was there but not distinguished. ogiri fermented seeds was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. suya spiced meat sk…

Moi Moi opened a door into a cuisine I'd previously known almost nothing about. The complex and robust flavours are unlike anything in my usual rotation and I mean that positively. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. Understanding that conte…

Some dishes exist to comfort and Moi Moi is absolutely in that category. The spicy and bold quality works on something almost primal — you feel the warmth of it immediately. locust beans dawadawa does work that no substitute can replicate. suya spiced meat skewers are eaten across West Africa but c…

I ate Moi Moi at three different restaurants in the same week to compare. The results were illuminating. The use of palm oil varied significantly — only one got it right. The spicy and bold profile should be consistent but interpretation differs widely. Nigerian cuisine varies between the Yoruba, I…

Moi Moi here was solidly made — rich and earthy from palm oil without anything to complain about. ogiri fermented seeds was present and handled reasonably. But something was missing from the depth that this dish should have. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic …

I made Moi Moi for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The complex and robust profile was the main talking point — no one had quite experienced palm oil used that way before. suya spiced meat skewers are eaten across West Africa but c…

I took a cooking class specifically to learn how to make Moi Moi correctly. The instructor explained why locust beans dawadawa is used the way it is — something I'd never understood from just eating it. The deeply umami from fermented ingredients result when you make it yourself is different. Niger…