Moi Moi

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…

The best Moi Moi I've ever had came from a street stall, not a restaurant. The deeply umami from fermented ingredients intensity was completely different — more direct and uncompromised. uziza leaves was used without hesitation, the way it should be. suya spiced meat skewers are eaten across West A…

Having eaten Moi Moi at several restaurants over the past year, I can say this version is the best. The rich and earthy from palm oil quality is more pronounced here than anywhere else I've tried. locust beans dawadawa is handled with real knowledge — you can taste the difference. This is proper a …