Moin Moin

Moin Moin (Nigerian Steamed Bean Pudding)

Moin moin is a soft, savoury steamed pudding made from peeled black-eyed beans blended with red pepper and onion. It is a staple at Nigerian parties and goes perfectly with jollof rice or eaten on its own.

Prep

40 min

Cook

45 min

Total

85 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) dried black-eyed beans, also called cowpeas; you will need to peel them
• •1 whole red bell pepper, deseeded and roughly chopped
• •1 whole medium onion, peeled and roughly chopped
• •1 whole scotch bonnet pepper, optional, for heat; deseed if you prefer mild
• •100 ml (3½ fl oz) vegetable oil, plus extra for greasing
• •2 tbsp ground crayfish, available in African groceries; can substitute with 1 tbsp fish sauce
• •1 whole stock cube, crushed; or 1 tsp bouillon powder
• •1 tsp salt, adjust to taste
• •300 ml (10 fl oz) warm water, for blending and adjusting consistency

Steps

1. 1 Soak the dried black-eyed beans in plenty of cold water for at least 4 hours or overnight. Drain.
2. 2 To peel the beans: rub the soaked beans between your palms or pulse briefly in a blender with water, then float off the skins in a bowl of water. Repeat until most skins are removed. This can take 15–20 minutes. Alternatively, use pre-peeled beans if available.
3. 3 In a blender, combine the peeled beans, red bell pepper, onion, and scotch bonnet (if using). Add about 200 ml (6¾ fl oz) of the warm water and blend to a very smooth, thick paste. Add more water a little at a time if needed to keep the blades moving, but keep the batter thick.
4. 4 Pour the batter into a large bowl. Add the vegetable oil, ground crayfish, crushed stock cube, and salt. Stir well to combine. The batter should be thick but pourable, like a thick pancake batter. If it's too thick, add a little water; if too thin, it will still set but may be less firm.
5. 5 Prepare your steaming setup: you will need ramekins, small heatproof bowls, or traditional leaves (like banana leaves or foil). If using ramekins, grease them lightly with oil. If using leaves, line small bowls with the leaves or fold into parcels.
6. 6 Pour the batter into the prepared moulds, filling each about three-quarters full. Cover each with a piece of foil or a lid to prevent water from dripping in.
7. 7 Place the moulds in a large steamer or a pot with a rack. Add water to the pot up to the level of the rack, ensuring it doesn't touch the moulds. Bring to a boil, then reduce to a simmer, cover the pot, and steam for 45–60 minutes, until the moin moin is set and firm to the touch. A skewer inserted in the centre should come out clean.
8. 8 Carefully remove the moulds from the steamer and let them cool for 10 minutes before unmoulding. Serve warm or at room temperature, sliced or whole.