Moimoi or Moin-Moin is a Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed peas, onions and fresh ground peppers . It is a protein-rich food that is a staple in Nigeria. Some adaptations also put apples in Moin-Moin. It originated from West Africa.
Ingredients
750g Beans (Brown or Black eyed)
5 tablespoons ground crayfish (optional)
4 big stock cubes
1 scotch bonnet/habanero pepper (Ata Rodo in Yoruba)
1 1/2 cooking spoons of vegetable oil
2 piece of red bell pepper (tatase )
1 1/2 of a Red onion
1 piece of mackerel
1/2 cup of Eja Sawa
1/2 cup of smoked prawns
salt
bouillon cube (optional)
MOIN MOIN CONTAINER
Uma Leaves (Thaumatococcus Daniellii)
Aluminium foil or
Plastic Bowls
TOOLS NEEDED
Cooker
Deep Pot
Spatula
Chopping board
Blender
Knives
PREPARATION METHOD
MoiMoi 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, 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 MoiMoi. Such is referred to as having '7' number of lives, '7' representing the number of garnishes added. The most touted is MoiMoi elemi meje, which translates to Moi Moi with 7 lives.
Moi Moi 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 "ewe eran" (Thaumatococcus daniellii) or 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. This is the most acceptable in Every part of Nigeria
The cylindrical shapes come from empty cans of milk or 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 MoiMoi.
MoiMoi is served alone or with bread as a snack, with rice as a meal but commonly with ogi for breakfast or supper or dinner during Ramadan. it can also be taken with garri in the afternoon.
