Moin Moin– Bean Pudding popularly known as Moi Moi (Moin Moin) in Africa particularly Nigeria is one of the traditional major delicacy that is enjoyed with combinations such as jollof or fried rice, pap, bread, salad, or just with a chilled drink.
What is Moin Moin
Moi-Moi is made from bean seeds that have been soaked for days to soften and then washed to remove the back cover of the seed; which is usually brown.
Moin Moin is easy to make, delicious as it contains local healthy and tasty spices, and cost-effective.
Moi Moi / Bean pudding is a high source of protein, hence, very healthy for elderly and diabetic persons.
It can be served as breakfast, lunch, or dinner.
How to Prepare Moi Moi with Nylon
Traditionally, Moin Moin is molded in a leaf called the “ewe eran,” where it is being steamed to give the solid state. With the recent need for cleanliness and etiquette, heat-safe containers such as aluminuim foil and baking pans have been in use. It gives its unique shape, as to the shape of the container.
As for nylon, people use it but it has been proven to release unedible substances into the moi moi while boiling.
Healthy Moi Moi Recipe – Ingredients for Moi Moi
- Honey beans (Dependent on the quantity needed).
- Red pepper (Tatase) 2 large.
- Hot pepper (4) (Rodo).
- Vegetable oil.
- Stock or water.
- Maggi cubes/ knorr cubes.
- Salt to taste.
- Shredded mackerel fish.
- Hard-boiled egg.
- Green leaf for wrapping or aluminum cups or nylon bags.
Equipment for Moin Moin
- Cooking spoon
How to Prepare Moi Moi – How to Cook Moin Moin
- Select the beans by removing any dirt or bad bean from the beans. Soak the bean seeds for an hour or more. This is dependent on how long it takes the beans to soften.
- Wash and peel skin from the beans. At this point, the seeds are white and broken.
- Pour washed beans into a bowl, add fresh pepper, hot pepper, tatashe pepper, and onion to your satisfaction and grind into a smooth paste.
- Add salt, warm water/stock crushed knorr cubes, add vegetable oil and mix thoroughly with a wooden spoon until soft. Blended ginger and crayfish can be added if you require it. Palm oil can be used here depending on your taste for it. People mix both oils; that’s dependent on what you want.
- Scoop into leaves, aluminum cup, or nylons and cover tightly. Drop sizeable shredded fish or slice eggs into the paste. Do this for all wraps.
- Set up saucepan. Add water to steam and become hot. Add the moin moin wraps and allow to cook for 45mins. Add more water at any point the pot tends to dry up when cooking.
- When firm after touching, then it is done. Allow cooling and serve as an accompaniment to rice etc.
Caution in Moi Moi Recipe
- Never allow the water in the pot while cooking the Moi Moi to dry. Never let the moin moin burn.
- Add all spices in proportion you would love to have it taste like.
- Blend the beans to a very smooth taste and do not add a lot of water while blending. This will enable it mold well and not become mashy or watery after cooking.
- Soak in room temperature water. Don’t use hot water to do this.