Moin Moin

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

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.

   Mark done

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

   Mark done

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

   Mark done

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.

   Mark done

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

   Mark done

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

   Mark done

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.

    Mark done

Chef’s Tips

• 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.

Pairing Suggestions

• Pap or custard
• Jollof rice
• Fried plantain

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.