Moinmoin

Moinmoin is by far my very best beans recipe as it is easy to make and easy on the stomach too. The method of cooking this eliminates the problem of flatulence in beans as the culprit is on the skin of beans. The other recipe with a similar way of preparation is akara.

MoinMoin or moimoi, a popular Nigerian bean pudding usually cooked with peppers and onion and garnish with different other ingredients of your choice.

The beans are first soaked and the skin removed, then, blended.

These days, there are already prepared beans flour or dry peeled beans meaning you do not have to spend time soaking and peeling your beans. Many African grocery shops carry this.

Flaked fish, boiled eggs, prawns, crayfish, sardine in oil, or smoked fish are some optional ingredients added for flavour.  In Western Nigeria, they are called different layers of the moinmoin, and you may use as many as seven different "layers" or ingredients. It is a meal enjoyed across the country with different variations of it.

Moinmoin is usually steamed cook by pouring blended peeled beans and peppers in a sealed container placed inside a pot containing water allowing the steam to cook the content of the container. The preferred "container" used is banana leaves folded in shape similar to a kite to form a tube-like container in which the pudding is poured into and nicely wrapped to prevent leakage. You would need much practice to get this.  For this recipe, I have used aluminum foil containers with lids, super easy to use!

Moinmoin is very versatile. It is excellent on its own as a snack or light lunch, and you could pair with akamu (porridge made from corn) for breakfast, serve with any rice dish for dinner or serve as an appetizer when having guests round or even for school potluck. You have loads of options.

For this recipe, I would flavour with eggs and corned beef. 

How To Cook Moinmoin

Moinmoin

Servings: 6

Prep Time: 20min

Cooking Time: 40min

Ingredients

  • 2 cups of dry peeled beans
  • 2 red bell peppers cut in chunks
  • 3-4 bird's eye pepper
  • 1 small onion cut in chunks
  • 1 cup of corned beef
  • 4 boiled eggs, remove shell and sliced into whatever shape you want
  • 1/4 cup olive oil
  • 1-2 stock cubes crumbled
  • salt to taste

Method

Grease the inside of about six medium-sized aluminum containers that have lids

Soak dry beans in water for at least two hours or overnight for best result. Drain and rinse beans and transfer to a blender with onion, peppers and crumbled stock cubes along with about 5 cups of water and blend until very smooth.

Pour mixture into a bowl and use a wooden spatula to stir the mixture vigorously for about 3-5 minutes taking breaks intermittently.

Pour olive oil into a skillet and heat it on the stove.

Pour heated oil over the beans mixture and combine thoroughly.

Mash corned beef  with a fork and add to bean mixture with the sliced eggs and any other flavour of choice stirring the mixture lightly again.

Pour the mixture into aluminium foil containers three quarter full to allow enough room for the moimoi to expand during cooking.

Pour in water into a heavy based pot and place your aluminium containers to sit in the pot allowing the water in the pot to stay not more than half way the height of the container arranged in a jenga  order. That means the first row sitting inside the pot is vertical then the next row on top is horizontal

Cook until beans solidifies. Ensure you add more water as it dries out throughout the cooking.

Note: Wrap the two at the bottom round with aluminum foil to prevent water from sipping during cooking.

Recipe provided by www.AfricanFoods.co.uk

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