A silky, savory steamed pudding of blended black-eyed beans layered with eggs, corned beef, and peppers, wrapped in banana leaves for an earthy fragrance.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak beans for 2 hours, then rub between palms to remove skins. Rinse until clean.
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2
Blend peeled beans with red peppers, onion, and a little water until very smooth.
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3
Stir in vegetable oil, bouillon cubes, crayfish, and salt. Mix thoroughly.
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4
Pour batter into greased banana leaf wraps or foil cups, filling two-thirds full. Add sliced egg and corned beef into each.
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5
Steam in a covered pot for 45-60 minutes until firm and set.
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6
Unwrap carefully and serve warm or at room temperature.
Did You Know?
The art of wrapping moin moin in banana leaves is a skill passed from mothers to daughters, and the leaf imparts a subtle grassy flavour no foil can replicate.
Chef's Notes
Equipment Tips
- blender
- steaming pot
- banana leaves or ramekins
- foil
Garnishing
boiled egg slices
Accompaniments
jollof rice, ogi, custard
The Story Behind Moin Moin
Moin moin has Yoruba origins and is believed to have been prepared for centuries using beans ground on stone. It spread across all of Nigeria and became a fixture at parties, church gatherings, and everyday meals.
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