Traditionally, fresh moi moi leaves are used to wrap not just moi moi, agidi, ekuru but other foods like “amala”, pounded yam, ofada rice. It is called ewe eran in Yoruba and Uma leaves In Ibo. Moi moi leaves contain a sweet protein called thaumatin which is used in the development of sweeteners and turns sour food sweet.
This explains why moin moin steamed in leaves taste better than those made in anything else.
