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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 red peppers. It is a protein-rich food that is a staple in Nigeria. In Ghana, it is commonly known as ‘Alele’ or “Olele’.

Moin Moin, so tasty they named it twice. Moin Moin makes an excellent Saturday morning breakfast because it is highly nutritious whilst filling. Moin Moin is usually served with custard, pap, bread or if throwing a party alongside Jollof rice.

Today on Woven Recipes, we’ll provide you with a recipe for Moin Moin/Olele (Beans Pudding Cake). The Woven Recipe below is for five serves.

 

INGREDIENTS

• – 600g Beans/Black Eyed Peas.
• – 5 Boiled Eggs (optional)
• – 3 cooking spoons of Palm oil /Vegetable oil
• – Cooked Fish/Sardines
• – ½ Clove Garlic/Ginger
• – 70g Shrimps (optional)
• – Leaves / Sandwich bags / Aluminium cups.
• – 5 Fresh Tomatoes
• – 7 Small Chilli Pepper
• – Maggi/Salt

METHOD

1. STEP 1: Soak the Beans/Black eyed peas for not longer than 30 – 45 minutes, wash and peel off the brown back of the beans by rubbing the beans with your palms until it becomes white then wash thoroughly. Be sure to remove all the brown peels.
2. STEP 2: Wash the beans till all is clean white, add onions, red chili pepper, tomatoes, chopped small garlic and a bit of ginger (very little), blend all together.
3. STEP 3: Boil the eggs, shrimps and fish
4. STEP 4: Add 3 tablespoon of palm oil or vegetable oil and seasoning like Maggi/salt then stir, taste if seasoning is okay.
5. STEP 5: Slice the egg and shred the fish make sure to remove the bones.
6. STEP 6: Rinse the leave/sandwich bag/aluminium cups, fold into a cone brake the bottom backward to avoid leakage, pour the grounded beans, add few shrimps, fresh sliced eggs and wrap the leave.
7. STEP 7: Put water in a cooking pan and add all the wraps inside cover to cook for 40 mins.
8. STEP 8: If you are in doubt about whether the Moi moi is well cooked or not; it is advisable to leave it to cook  well, adding some water occasionally. The moi moi tends to cook faster with the foil, nylons and leaves, but takes longer with the plastic bowl or aluminium. Open one wrap to see if cooked and solid.

NOTE: Instead of leaves use sandwich bags or aluminium cups.

 Tip: Make aluminium cups by cutting open cans of condensed or evaporated milk.

Use palm oil instead of Vegetable oil with enough large red peppers to improve the richness and reddish colour of Moin Moin; it makes it more appetizing!

 

 

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