Moyin-Moyin RecipeOrigin: Nigeria Period: Traditional |
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Moyin-Moyin (also known as Moin-Moin, Moi-Moi and Moimoi) is a savoury Nigerian bean pudding that's an unique and very delicious way of preparing black-eyed peas (or other beans). It is traditionally prepared wrapped in banana leaves and steamed. It works equally well in greaseproof paper or even muffin tins. Ingredients:
550g dried black-eyed peas (cowpeas) Any of the following can be added, to make a total of 200g:
cooked prawns, chopped 
Moyin-Moyin Preparation:Method:Wash the black-eyed peas under running water. Place in a large pot and cover with boiling water. Allow to soak over night. The following day, rub between your hands to remove the skins. Rinse to wash away the skins then drain in a colander. Mash the black-eyed peas into a thick paste then slowly add just enough water to form a smooth, thick, paste. Add 1 tbsp oil and beat with a whisk. In a separate container combine all the remaining ingredients, crush them with the back of a spoon then stir together until thoroughly mixed. Add all the other ingredients to the black-eyed peas and stir to make a smooth paste. Grease a muffin tin and scoop the mixture into the individual wells, making sure the wells are no more than 3/4 full. Place the pans in a baking dish partly-filled with water then bake at 170°C for about half an hour. Check to see whether the moyin-moyin are done by inserting a pick in the centre and seeing if it emerges clean. When done, take out of the oven, allow to cool and tip out onto a wire rack. Serve warm as an accompaniment to a main course. |
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