Moin-Moin

2 hours 30 minutes preparation time | To Serves: 5 People

Ingredients
4 cups beans, peeled, Chilli Pepper to taste, 6 medium size tomatoes
1 Paprika, 1 large Onion bulb, 2 cups bulky chunks of Fish/Sardine/ Minced or chopped Meat, 3 Boiled Egg, 4 cups rich Stock, 2 cups of water, 1 cube Maggi Cubes, Salt to taste, 3 tbsp Vegetable Oil, Leaves or plastic bowls, Banana leaves to form a base in the pot

Directions
Boil the eggs and the meat/fish and cut them into chunks if your are not using minced meat
+Soak beans in water for about 20mins
+Remove the seed coat by rubbing the beans in between your hands and draining out the seed coat with a sieve
+Repeat this till you have sieved out most of the seed coat of the beans; +pour into a tray and hand pick the remaining seed coat.Watch out for stones
+Grind the beans, pepper and onions into a smooth paste
+Add the vegetable oil, maggi cube and salt to taste and stir properly
+Put banana leaves in a large pot to form a base and place on heat
+Put just enough water to cover the base of the pot
+Wrap the leaves into the form of cones and fold the bottom upwards
+Still holding the bottom, scoop the beans and fill half of the cone
+Put the chopped eggs and fish/meat into it
+Fold the top of the cone and bend it backwards
+Place the wrapped moin moin into the pot
+Continue till the mixture is all used up
+Pour in more water into the pot and allow to cook
+Alternatively, half-fill the plastic bowls with the mixture and allow to cook for about 30mins

End! Thats all on Preparation of moin Moin. Read more about it now!

Moimoi is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet). It is advisable not to add tomatoes as this prevents the ingredients from forming a gelatinous end product. It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in MoinMoin.
Moin Moin is also called steamed beans pudding.This is a healthier and luscious way of enjoying beans. It is served in many restaurants and usually goes well with pap, custard or garri.

Moin moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel. Then they are ground or blended (using a blender) until a fine paste is achieved. Salt, bouillon cube (such as Maggi or Knorr and/or glutamate seasoning), dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste. Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other ‘garnishes’ to liven up moin moin. Such is referred to as having ‘x’ number of lives, ‘x’ representing the number of garnishes added. The most touted is “moin moin elemi meje”, which translates to moin moin with 7 lives (elemi meje).

Moin moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad banana leaves fashioned into a cone in one’s palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.

The cylindrical shapes come from empty cans of tomato sauce used in preparation of other dishes. Once placed in its mold, it is placed in a large pot about a tenth filled with water. The water is the source of steam that cooks the moin moin. Moin moin is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. it can also be taken with garri in the afternoon.