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.
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