Moin Moin

Before You Start

Peel the beans properly. Skins make it grey and grainy.

Batter like double cream. Too thick and it sets solid and dry.

Beat air in for three minutes before steaming.

Cooking Moin Moin

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1. Soak the beans for 2 hours, then rub handfuls of them between your palms under water until the skins float free. Pour the skins off and repeat until the beans are clean and white. This takes 15 minutes and there is no way round it.

   Mark done Start 2 hr timer

2. Blend the peeled beans with the peppers, scotch bonnets, onion and just enough warm water to move the blades, until completely smooth. Work in batches.

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3. Pour into a large bowl and beat in the oil, ground crayfish (if using), stock cube, salt and nutmeg.

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4. Add warm water a little at a time, beating, until the batter is the consistency of double cream — pourable, not thick.

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5. Beat hard for 3 minutes to aerate it, which gives a lighter set.

   Mark done Start 3 min timer

6. Line ramekins with banana leaves, or oil small tins.

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7. Pour the batter in to about three-quarters full, adding a slice of egg or a little fish to each if using.

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8. Cover each with foil and set them in a steamer or a wide pan with 3 cm of simmering water.

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9. Steam, covered, for 45 to 55 minutes, until a skewer comes out clean and the moin moin has set firm.

   Mark done Start 45 min timer

10. Rest 10 minutes before turning out. Serve warm with pap, rice or bread.

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Related guides: Prep, cook and total time · Ingredient substitutions.

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Why It Works

The beans must be peeled — soaked and rubbed until the skins float off — because the skins make the finished pudding grainy and grey rather than smooth and orange. The batter needs to be thinner than seems right, closer to double cream, since it sets firm as the bean starch cooks.

Storage and Reheating

Refrigerate up to 4 days and freeze 2 months. Re-steam to reheat.

What to Serve Alongside

• Pap or custard
• Jollof rice
• Fried plantain

Common Questions About Moin Moin

Moin Moin Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Vegan when made without the ground crayfish, hard boiled eggs and cooked fish or corned beef and made with a vegetable stock cube. Gluten-free when made with stock cube labelled gluten-free. Vegetarian when made without the ground crayfish and cooked fish or corned beef and made with a vegetable stock cube.

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