📝 About This Recipe
Originating from the heart of Nigeria, Moin Moin is a sophisticated steamed bean pudding that transforms humble black-eyed peas into a light, savory masterpiece. This dish is celebrated for its velvety texture and a complex flavor profile built from aromatic peppers, onions, and umami-rich crayfish. Whether served as a protein-packed breakfast or a celebratory side dish, it is a testament to the art of West African culinary precision.
🥗 Ingredients
The Bean Base
- 3 cups Black-eyed peas (dried, soaked and peeled)
- 3 large Red Bell Peppers (Tatashe) (deseeded for a milder heat)
- 2-3 pieces Scotch Bonnet Peppers (Atarodo) (adjust based on heat preference)
- 2 medium Red Onion (roughly chopped)
- 1.5 cups Water or Chicken Stock (for blending; use more if needed for consistency)
Seasoning and Fats
- 1/2 cup Vegetable Oil (neutral flavored oil)
- 3 tablespoons Ground Crayfish (provides essential umami depth)
- 3 pieces Bouillon Cubes (crushed (Maggi or Knorr preferred))
- 1.5 teaspoons Salt (to taste)
- 1/2 cup Warm Water (to adjust the final batter thickness)
The 'Treasures' (Fillings)
- 3 pieces Hard-boiled Eggs (quartered)
- 1/2 cup Cooked Corned Beef or Flaked Fish (optional but highly recommended)
👨🍳 Instructions
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1
Soak the black-eyed peas in plenty of water for 10-15 minutes. Rub the beans between your palms to loosen the skins; the skins will float to the top, allowing you to pour them off. Repeat until the beans are white and skinless.
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2
In a high-powered blender, combine the peeled beans, red bell peppers, scotch bonnets, and onions. Add just enough water or stock to facilitate blending.
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3
Blend the mixture until it is incredibly smooth and velvety. There should be no visible grits; the smoother the blend, the better the final texture.
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4
Pour the bean batter into a large mixing bowl. Using a wooden spoon or whisk, aerate the batter by stirring in one direction for 5 minutes. This incorporates air for a fluffier pudding.
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5
Slowly stir in the vegetable oil. Ensure it is fully emulsified into the batter so it doesn't separate during steaming.
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6
Dissolve the crushed bouillon cubes and salt in a small amount of warm water, then stir this into the batter along with the ground crayfish.
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7
Taste the batter. It should taste slightly over-seasoned at this stage, as the flavors will mellow out significantly during the steaming process.
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8
Prepare your steaming containers. You can use traditional Uma leaves, aluminum foil pouches, or greased ramekins/tins.
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9
Scoop the batter into the containers, filling them about 3/4 of the way full to allow for expansion. Gently drop in a piece of boiled egg or corned beef into each portion.
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10
Seal the containers tightly to prevent steam from entering the batter, which would make it watery.
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11
Line the bottom of a large pot with a few stalks of the pepper or some foil to create a base. Add about 1-2 inches of boiling water.
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12
Place the Moin Moin containers in the pot. Cover the pot with a tight-fitting lid (you can place a clean kitchen towel under the lid to trap steam).
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13
Steam on medium-low heat for 45 to 60 minutes. Check periodically to ensure the water hasn't evaporated; replenish with boiling water if necessary.
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14
Test for doneness by inserting a toothpick into the center; if it comes out clean and the pudding feels firm to the touch, it is ready.
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15
Remove from heat and let it rest for at least 10 minutes before serving. This allows the pudding to set and the flavors to concentrate.
💡 Chef's Tips
For the smoothest texture, ensure your blender is powerful enough to pulverize the beans completely. Always use warm water or stock when mixing the batter to prevent the oil from congealing. Never use cold water to replenish the steamer; always use boiling water to keep the temperature consistent. If using foil, double-layer it to prevent leaks and ensure a sturdy shape. To make it vegan, simply omit the crayfish and eggs, and use vegetable bouillon and mushrooms as a filling.
🍽️ Serving Suggestions
Serve warm with a side of creamy 'Ogi' or 'Akamu' (fermented corn pap) for a traditional breakfast. Pair with Jollof Rice and fried plantains for a decadent Nigerian party-style feast. Enjoy chilled or at room temperature as a high-protein snack on its own. Serve alongside a fresh green salad with a light citrus vinaigrette to cut through the richness. Accompany with 'Gari' (cassava granules) soaked in cold water with peanuts for a refreshing contrast.