Moinmoin or Moyi-Moyi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onionsand fresh ground peppers (usually a combination of bell peppers and chili or scotch bonnet). It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin. It originates from South-west Nigeria.
Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other 'garnishes' to liven up moin moin. Here is the recipe and method of preparation.
Ingredients
(1) Beans (Black-eyed Peas) - 2 Cups (serving for three adults)
(2) Onion - 1 large bulb
(3) Fresh chili Peppers - 4-5 (about 2 teaspoons ground)
(4) Vegetable oil - 1/2 Cup
(5) Crayfish - 1/4 Cup
(6) Beef Liver - 1/2 lb
(7) Salt - to taste
(
Black Pepper - 1 teaspoon
(9) Aluminum Foil
Preparation
Soak beans in water at room temperature for about30 minutes to one hour make that 4 hrs. The beans will soften making it easy to remove the skin.
Rub the softened beans between your palms so the skin will come off.
Add more water so the removed skins will float.
Skim off the floating skins.
Repeat the rubbing and skimming until all the beans have been de-skinned.
Peel and chop onion into large chunks and add to the de-skinned beans. Also add the crayfish and pepper (For people who don't like hot peppers, black pepper or mustard can be substituted).
In a blender, puree the beans, pepper, crayfish and onion mixture until the texture is smooth (no grainy feel). While blending add water, a little at a time, as needed to aid the puree process. Do not make it too watery. The ground mixture should be able to pour without running.
Wash the beef liver (you may use other kinds of liver as available) and cut into inch thick cubes. Place the cubed liver in a cooking pot, add a small amount of water; just enough to cover the bottom; add salt and black pepper to taste and cook until well done.
If any water is still in the cooked liver, drain it away and stir in the cooked liver to the ground beans. Add vegetable oil and stir some more. Add salt to taste.
Cut aluminum foil into one foot squares. Fold each square (shiny side in) into a water-tight envelope.
Using a measuring cup or large cooking spoon, ladle 11/2 cups or 4 spoons of the ground beans mixture into each envelope and seal the top by folding over.
Layer the bottom of a large cooking pot fresh cut branches from an edible tree. Each twig should be no larger than half an inch in thickness. Add a small amount of water into the pot just below the level of the twigs.
Carefully place the aluminum envelopes with the pureed bean mixture into the pot on top of the twigs. Layer the bean envelopes one atop another.
Place the cooking pot on the stove at high heat and cover tightly. Do not allow the pot to go completely dry. Check every three to five minutes and add water as needed. Each time cover tightly again. Cook for 45 to 60 minutes. Remove from heat and allow to cool.
Moin Moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.
Ingredients
(1) Beans (Black-eyed Peas) - 2 Cups (serving for three adults)
(2) Onion - 1 large bulb
(3) Fresh chili Peppers - 4-5 (about 2 teaspoons ground)
(4) Vegetable oil - 1/2 Cup
(5) Crayfish - 1/4 Cup
(6) Beef Liver - 1/2 lb
(7) Salt - to taste
(
Black Pepper - 1 teaspoon(9) Aluminum Foil
Preparation
Soak beans in water at room temperature for about
Rub the softened beans between your palms so the skin will come off.
Add more water so the removed skins will float.
Skim off the floating skins.
Repeat the rubbing and skimming until all the beans have been de-skinned.
Peel and chop onion into large chunks and add to the de-skinned beans. Also add the crayfish and pepper (For people who don't like hot peppers, black pepper or mustard can be substituted).
In a blender, puree the beans, pepper, crayfish and onion mixture until the texture is smooth (no grainy feel). While blending add water, a little at a time, as needed to aid the puree process. Do not make it too watery. The ground mixture should be able to pour without running.
Wash the beef liver (you may use other kinds of liver as available) and cut into inch thick cubes. Place the cubed liver in a cooking pot, add a small amount of water; just enough to cover the bottom; add salt and black pepper to taste and cook until well done.
If any water is still in the cooked liver, drain it away and stir in the cooked liver to the ground beans. Add vegetable oil and stir some more. Add salt to taste.
Cut aluminum foil into one foot squares. Fold each square (shiny side in) into a water-tight envelope.
Using a measuring cup or large cooking spoon, ladle 11/2 cups or 4 spoons of the ground beans mixture into each envelope and seal the top by folding over.
Layer the bottom of a large cooking pot fresh cut branches from an edible tree. Each twig should be no larger than half an inch in thickness. Add a small amount of water into the pot just below the level of the twigs.
Carefully place the aluminum envelopes with the pureed bean mixture into the pot on top of the twigs. Layer the bean envelopes one atop another.
Place the cooking pot on the stove at high heat and cover tightly. Do not allow the pot to go completely dry. Check every three to five minutes and add water as needed. Each time cover tightly again. Cook for 45 to 60 minutes. Remove from heat and allow to cool.
Moin Moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.
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