HOW TO MAKE MOIMOI/ BEANS PUDDING

                                    

Beans pudding/moimoi as Nigerians call it is a meal that is made of white or brown beans that contains protein. It is eaten alone or with bread as a snack, with rice as a meal or with ogi (corn or millet porridge) for breakfast or supper. It can also be taken with garri in the afternoon.

Ingredients:

  Beans (Brown/Black eyed) - 3 cigar cups | approx. 750g

  Boiled Eggs (3 pcs) / sardine/ Corned beef or ham (optional)

  Vegetable Oil - 3 cooking spoons

  Tatashe (tatashe is a red hot chili pepper, purposefully used for natural coloring.)

  Fresh Pepper (If the tatashe is not hot enough)

  Onions – 3 medium sized bulbs

  Salt to taste

  Seasoning – 3 Maggi/Knorr cubes

 aluminium Containers, foil paper or moimoi leaf 

 Method of cooking:

Moin moin is prepared by first picking the bean back and dirt from the beans, then soaking the beans in hot water until it’s soft enough to remove the fine outer covering or peel.

 Then  ground or blend with warm water (using a blender) until a fine paste is achieved, and  also let the bean pudding not be too thick and also not watery.

 Blend one of the 3 onions with the bean pudding/paste and when smoothly ground pour in a deep bowl that is big enough to contain it.

Blend the tatashe and a little pepper down and leave in a plastic.

Dice/chop the 2 remaining onions and leave in a plate.

Put a pot on fire, add about 5 to 10 cl of vegetable oil.

when the oil is a bit heated, add the chopped onions,

 add the blended tatashe( enough to give the bean pudding colour) and let it fry a bit then pour it in the bowl of bean pudding.

 Add your maggi and knorr cube, 

add the eggs(either mashed or cut in half), sadine, corned beef or ham, 

add salt to taste.

it is ready for pouring into the small shaped aluminium containers with tight fitting covers or the traditional broad the Yoruba speaking tribe in Nigeria call "ewe eran" (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one's palm, and then the seasoned and garnished liquid is poured into it and folded.

 The cylindrical shaped moimoi comes from the small aluminium container.  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 and should be added at 10mins intervals depending on the heat of the fire. When the moimoi binds together and is dry, then it’s ready for eating.

Tips from Loli