Moin Moin: A Savory Delight from Nigeria

Ingredients

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 2 scotch bonnet peppers, seeds removed and finely chopped 2 scotch bonnet peppers, seeds removed and finely chopped
• 1 tablespoon crayfish powder 1 tablespoon crayfish powder
• 2 tablespoons palm oil 2 tablespoons palm oil
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground crayfish 2 teaspoons ground crayfish
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• Banana leaves or foil, for steaming Banana leaves or foil, for steaming

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas. Peel off the skins by rubbing them between your hands.
2. 2.
   In a blender or food processor, blend the peeled black-eyed peas to a smooth consistency, adding a little water if needed.
3. 3.
   In a large bowl, combine the blended black-eyed peas, chopped onion, red bell pepper, green bell pepper, scotch bonnet peppers, crayfish powder, palm oil, vegetable oil, ground crayfish, nutmeg, cumin, salt, and black pepper. Mix well to incorporate all the ingredients.
4. 4.
   Prepare banana leaves or foil by cutting them into squares or rectangles, large enough to hold the Moin Moin mixture.
5. 5.
   Spoon the Moin Moin mixture onto the banana leaves or foil, folding them into parcels and securing the edges.
6. 6.
   Place the wrapped Moin Moin parcels in a steamer or a large pot with a steamer basket. Steam for about 45 minutes to 1 hour, or until the Moin Moin is firm and cooked through.
7. 7.
   Remove from the steamer and let it cool slightly before unwrapping the parcels.
8. 8.
   Serve warm or at room temperature as a side dish or a main course.

Treat your ingredients with care...

• Black-eyed peas — Soaking the peas overnight helps to soften them and reduce the cooking time.
• Palm oil — Use authentic Nigerian palm oil for an authentic flavor. If unavailable, substitute with vegetable oil.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice preference. Be cautious as they are very hot.

Tips & Tricks

• For added flavor, you can include diced cooked shrimp or fish in the Moin Moin mixture.
• To achieve a smoother texture, blend the black-eyed peas with a little water at a time until you reach the desired consistency.
• If banana leaves are not available, you can use foil or parchment paper for steaming.
• Serve Moin Moin with a side of fried plantains or jollof rice for a complete Nigerian meal.
• Leftover Moin Moin can be refrigerated and enjoyed the next day. Simply reheat in a steamer or microwave before serving.

Serving advice

Serve Moin Moin as a side dish alongside your favorite Nigerian main course, or enjoy it as a light and satisfying meal on its own. Garnish with chopped fresh herbs such as cilantro or parsley for an extra burst of freshness.

Presentation advice

Unwrap the Moin Moin parcels just before serving to reveal the vibrant yellow color and delicate texture. Arrange them on a platter or individual plates, and garnish with a sprinkle of ground crayfish or a drizzle of palm oil for an appealing presentation.