White Moi Moi ~ The Enthusiasts Favorite!

White Moi Moi (Moin-Moin) is a spectacularly sophisticated dish that is known as the Moin Moin enthusiasts favorite. It is a deconstructed version of Moi Moi in the sense that the flavors (from the peppers, spices/stew base) are separated from the dumpling. Some view it as similar to white rice and stew where the white rice (bland taste) is separated from but eaten with the flavorful stew. In contrast to a Jollof dish where they are melded together. In a similar way, white moi moi is served with a stew on the side.

The deconstructed manner of white moi moi offers a blank canvas for the diner to create a masterpiece of delicious goodness. The diner can regulate how much flavor from the stew to pack into each bite of moi moi. It is a self directed culinary journey that leaves it up to you - the diner to enjoy at your own pace and preferences. In that sense, enthusiasts feel that it is superior to regular moi moi that does not offer the same level of customization.

White Moi Moi also offers the additional benefit of a customized stew or soup. You do not need to have the same ole classic moi moi flavor. You can pair the white moi moi with a delicious fisherman soup, a light coconut, basil curry sauce or plethora of other stews, sauces of soups. Additionally, it is important to note that white moi moi is often enjoyed stuffed with delicious goodies for a jam packed flavor experience.

It is enjoyed across many regions, in West Africa it is known as Moi Moi Ocha and Ekuru as well as simply white Moi Moi or more famously "Moi Moi - the white one". In each region, there are slight variations that give it an amazing range.

We are confident this will be one of your "go to" specialty dishes.

Happy viewing!

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