MOIN MOIN (Steamed Bean Pudding)
Moin Moin
Moin Moin
A little piece of my childhood. My mommy and grandma used to make this for us all the time when we lived in Nigeria…
Yield: 6-7 servings
PREP IT!
2 cups Dry black eyed peas, soaked and peeled
¼ cup Red palm oil, warm
¼ cup Neutral oil
2 large Roasted red bell peppers, fresh, cut into chunks
2 large New Mexico chilis, dried, rehydrated
1 small Yellow onion, fresh, cut into chunks
1 clove Garlic, fresh
1/8-inch piece Ginger, fresh
2-4 large Habanero pepper (depending on desired spice level)
1½ tablespoons Taste Tutor Seasoning 101
2½ tablespoons Taste Tutor Jollof Seasoning
1½ tablespoons Chicken bouillon powder (or 1½ large cubes)
1 teaspoon Beef bouillon powder (or 1 small cube)
3½ cups Chicken broth, warm
2 Green Onions, sliced
4 Eggs, soft boiled, sliced (optional)
1 tin Sardines (optional)
Moi Moi Ingredients
MAKE IT!
In a blender, combine oils, peppers, onion, garlic, ginger, habanero pepper, Taste Tutor Seasoning 101, Taste Tutor Jollof Seasoning, bouillon, and warm broth. Blend until smooth. Add in black eyed peas and blend until smooth. Strain through a fine mesh strainer to ensure no chunks.
Fold in green onions into batter until evenly distributed.
Pour batter into greased ramekins, into moi moi leaves or banana leaves, or into corn husks (if you don’t have banana leaves). Add boiled egg slices and sardines in the center of the batter.
If using ramekins, add to a roasting pan or wide pot. Add a thin layer of water (water bath), about half way up the ramekins into the pot and simmer for 45 minutes to 1½ hours depending on the size of the moin moin (less time for small sizes). If using leaves or husks, add water to a pot and place a steamer basket or steamer rack on top of the water. Bring water to a simmer. Add the wrapped moi moi and steam for 1½ to 2 hours. Check water level periodically.
Blended Batter with Onions and Green Onions
Steaming the Moi Moi
Tip 1: Place ramekins and water bath in the oven at 350F and allow to bake for 1 hour.
Tip 2: This recipe is vegan if you leave out the eggs and sardines. Use vegetable bouillon paste.
Nigerian Stew Base (Obe Ata)
Reheat leftovers: in the oven or in the microwave.