Recipes and Cuisine from Nigeria

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Moyin Moyin

Posted by Paige-Ellean on April 17, 2010

Moyin Moyin is a savory steamed bean pudding that is enjoyed in Nigeria, West Africa.   It is traditionally cooked by pouring  the moyin moyin mixture into shaped banana leaves, wrapping and steaming it.  In modern Africa, it is cooked in tin cans, but you can use any heatprooof container.   In this recipe, I used small ceramic bowls to cook the Moyin Moyin.

The beans used are dried cowpeas (black eyed peas), although you can use any other similar kind of beans.   The traditional way of preparing the beans is quite a long process, as it involves soaking the beans in water overnight, then removing the skins off the beans by rubbing them vigorously between your hands.  Next, you rinse away the skins, drain the beans and crush them into a thick paste.  Only then is it ready for use.

However, by using bean flour, you can shorten the process vastly.   Bean flour is available in any african or indian food shops.

Moyin Moyin is delicious served with rice as a main course.  For a quick snack, I like to make a Moyin Moyin sandwich –  a thick slice of Moyin Moyin placed between soft white bread slices.  It can also be eaten on its own or even accompanied wth drinking garri and sugar.

Eaten hot or cold, this nutritious dish hits the spot!

Moyin Moyin – serves 6

1 cup beanflour

1/2 cup pureed or blended tomatoes

1 tablespoon tomato puree

1 small onion, peeled and finely chopped

1 tablespoon crayfish powder or shrimp powder

1 teaspoon dried and crushed red chillies

2 tablespoon oil

1/2 sweet red pepper, finely chopped

salt

1/2 teaspoon curry powder

1/2 teaspoon dried thyme

 

Get a mixing bowl.  Mix together all the ingredient, except the oil.  Add enough water to make a thick, slightly runny paste.   Add the oil and mix together.  Season to taste.

 

Lightly grease the bowls and spoon the mixture into the bowls – be sure to leave  1-2 inch gap at the top of the bowl, to allow for expansion

 

 

Get a large pan and add some boiling water – the water level should not cover the top of the bowls.  Place the bowls in the pot.  Bring to the boil, then lower the heat and steam gently for 45 minutes to 1 hour.  To check if it is ready, get a toothpick or cocktail stick and stick it in the centre of the Moyin Moyin bowls – if it comes out clean, it is ready.

In this picture, the Moyin Moyin didn’t come out clean because I forgot to lightly oil the bowls before pouring in the Moyin Moyin mixture.

 

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