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Moin Moin

Also known as Moin Moin (Steamed Bean Pudding)

Moin Moin is a steamed savoury bean pudding that holds a revered place in Nigerian cuisine, particularly among the Yoruba of South-Western Nigeria. Made from blended black-eyed peas mixed with peppers, onions, crayfish and a protein filling — typically boiled eggs, sardines or corned beef — Moin Moin is a staple at parties, ceremonies, and everyday meals.

Moin Moin, Nigerian cooking

Ingredients

  • 3 cups of black-eyed peas (peeled)
  • 1 large onion, roughly chopped
  • 3 to 4 fresh red chilli peppers (Atarodo)
  • 1 red bell pepper (Tatashe), deseeded and chopped
  • 3 big tablespoons of vegetable oil or palm oil
  • 2 big tablespoons of ground crayfish
  • 2 teaspoons of salt (or to taste)
  • 1 cube of Knorr or Maggi seasoning
  • 3 to 4 boiled eggs, halved (or sardines / corned beef as filling)
  • Warm water — as needed for blending
  • Banana leaves, ewe eran leaves, or aluminium foil containers for wrapping

Method

  1. 01

    Peeling the Beans. Soak the black-eyed peas in water for 30 minutes. Rub between your palms to remove the skins, washing the husks away with water. Repeat until the beans are completely peeled and clean.

  2. 02

    Blending. Blend the peeled beans with the onion, Tatashe (red bell pepper) and Atarodo (chilli peppers) with just enough warm water to obtain a very smooth, lump-free batter. The consistency should be like a thick pancake batter — it must not be watery.

  3. 03

    Seasoning the Batter. Pour the blended batter into a large mixing bowl. Add the vegetable oil, ground crayfish, salt and crumbled seasoning cube. Mix thoroughly until all ingredients are well incorporated. Taste and adjust seasoning. The batter should be well-seasoned as the cooking process mellows the flavours.

  4. 04

    Preparing the Containers. If using banana leaves, briefly pass them over an open flame to soften and make them pliable. Fold into cone or cup shapes and secure with toothpicks. If using foil containers or ramekins, lightly grease the inside with oil.

  5. 05

    Filling. Ladle the bean batter into each container to approximately two-thirds full. Press a piece of boiled egg, a sardine fillet or a spoonful of corned beef into the centre of each. Cover the filling with a little more batter.

  6. 06

    Steaming. Arrange the filled containers in a large pot with a small amount of water at the bottom (the water must not touch the containers). Cover tightly and steam over medium heat for 45 to 60 minutes. Check the water level every 15 minutes and add boiling water as needed. Moin Moin is done when it is firm to the touch and a skewer inserted into the centre comes out clean.

  7. 07

    Cooling & Serving. Remove from heat and allow to cool for 10 minutes before unwrapping or unmoulding. Serve warm or at room temperature.

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