Moi-Moi / Ofada Rice / Agidi Leaves

Moi moi leaves also known as “uma leaves” /”etere” / “ewe eran” / “adundunmitan”/ “akwukwo elele”.

Moi moi leaves also known as “uma leaves” /”etere” / “ewe eran” / “adundunmitan”/ “akwukwo elele”. It is used to wrap not just other foods like “amala”, pounded yam, ofada rice.

Benefits of moi moi leaf

• Moi moi leaves add distinctive taste and flavor to moi moi
• They are the most healthy option for wrapping up moi moi, they are natural , organic, harmless and medicinal.
• Moi moi cooked in leaves , cooks quite fast.

English name for moi moi leaf

The scientific name for moi moi leaves is Thaumacoccus Daniellii .

leaf for moi moi

how to preserve moi moi leaf

• Wrap up the leaves with newspaper or brown paper.
• Tie it up in a nylon (polythene) bag.
• Put it in the fridge, it should keep for atleast 2 weeks ,possibly more.

How to wrap moi moi in leaves

• Cut off the stalk of the leaves and arrange at the base of the pot.
• Take 2 leaves (1 big , 1 small), place the bigger one under the small one and place the smaller one over the bigger one in a slanty manner.
• Wrap one base to the right and the other over it to the left to form a cone.
• Carefully bend the cone backwards.
• Pour the moi moi mixture into the cone ,then fold at the top , the same way the bottom was folded.
• Place the wrap carefully into the pot, make sure to place the folded base beneath so it doesnot spill or burst while cooking.

Nigerian researchers have demonstrated how Moi moi leaf plant (Thaumatococcus danielli) protects against the complications of diabetes such as kidney damage as well as liver failure. Botanically called Thaumatococcus daniellii, Moi moi leaf plant belongs to the family Marantaceae. It is commonly referred to as miraculous fruit, miraculous berry, serendipity berry and katamfe/katempfe. In Nigeria, it is popular referred to as soft cane. The Yorubas call it Ewe-Eran or Adundunmitan and to the Igbos it is called Akwukwo Elele.

Thaumatococcus daniellii is a plant species from Africa, natives to the rain forest of Western Africa, known for being the natural source of thaumatin, an intensely sweet protein that is of interests in the development of sweeteners.