Comparing Moi Moi across three restaurants — an honest verdict

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, Igbo, Hausa, and other ethnic culinary traditions. The best version came from a roadside suya stall at night, which felt authentic. Chapman cocktail was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Moi Moi is larger than you'd think.