There’s a particular silence that falls over a Nigerian household when Moin Moin is being made. It’s not a sad silence, but a focused one, punctuated only by the rhythmic swish-swish of beans being washed in a basin. My earliest memory is of my grandmother, sitting on a low stool, patiently rubbing handfuls of black-eyed peas between her palms to slip off their skins. It was a chore I dreaded as a child, but I now see it as a meditation. That humble bean, transformed through sheer effort into a smooth, ivory batter, then steamed into a delicate, savory pudding… it’s pure alchemy. My modern-day shortcut? A high-powered blender. (Forgive me, Grandma.) But the soul of the dish remains the same. It’s a testament to the fact that the simplest things, treated with care and respect, can become the most extraordinary. A perfect Moin Moin is tender, almost quiche-like, and infused with the subtle heat of pepper and the richness of oil. It’s a celebration of patience.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr 30 mins (incl. soaking) | 1 hr | 2 hrs 30 mins | 8-10 servings | Medium |
Why You’ll Love This Recipe
- It’s unbelievably silky and delicate. The texture is like a savory, steamed custard—light yet satisfying.
- It’s a make-ahead dream. It tastes even better the next day and is perfect for parties and breakfast.
- It’s incredibly versatile. Enjoy it alone, with Pap (Ogi), or as a side to Jollof Rice.
- It’s a proud culinary achievement. Mastering Moin Moin is a rite of passage.
Grab These
For the Bean Batter:
- 2 cups black-eyed peas
- 1 large red bell pepper, seeded and chopped
- 1-2 scotch bonnet peppers, to your heat preference
- 1 medium onion, roughly chopped
- 1 cup water (approximately, for blending)
For the Seasoning & Add-Ins:
- ½ cup red palm oil (gives authentic color and flavor) or vegetable oil
- 1 tbsp chicken or vegetable bouillon powder
- 1 tsp ground crayfish (optional, for umami)
- 1-2 tsp salt (to taste)
- Optional Fillings: Hard-boiled eggs (halved), cooked flaked mackerel (tin fish), corned beef, sliced boiled liver
Let’s Make It
First, we must undress the beans. Place the black-eyed peas in a large bowl and cover with plenty of warm water. Soak for at least 1 hour, or until the skins are wrinkled and loose. Now, the therapeutic part: rub the beans vigorously between your palms underwater. The skins will slip off and float to the top. Pour off the water and the skins, and repeat this process 4, 5, even 6 times, until almost all the skins are removed and the beans are a creamy, pale yellow. Don’t obsess over every single skin; a few won’t hurt. Drain the peeled beans. (This is where you can breathe a sigh of relief—the hardest part is over.)
Now, let’s create the batter. In a high-powered blender, combine the peeled beans, red bell pepper, scotch bonnet, onion, and about ¾ cup of the water. Blend until you have a perfectly smooth, thick, and creamy batter. It should have the consistency of a thick cake batter. You may need to stop and scrape down the sides and add a little more water to get it moving.
Pour the batter into a large bowl. Now, the most crucial step for a light Moin Moin: aerate the batter. Using a whisk or a wooden spoon, stir the batter vigorously for a good 3-5 minutes. You are incorporating air, which will give you a soft, fluffy pudding instead of a dense brick. This step is non-negotiable.
Now, season the aerated batter. Stir in the palm oil, bouillon powder, crayfish (if using), and salt. The batter should taste well-seasoned now. If you’re using any fillings like eggs or fish, have them ready.
Prepare your steaming vessels. You can use traditional Moin Moin jars (Ramekins), small bowls, or even fashion containers from foil or banana leaves. Lightly grease your chosen containers with a little oil. Pour the batter into the containers, filling them about ¾ full. If using fillings, press them gently into the center of each portion.
To steam, place a rack or a folded cloth at the bottom of a large, wide pot. Arrange the filled containers on the rack. Pour hot water into the pot until it comes about halfway up the sides of the containers. Do not let the water touch the Moin Moin. Cover the pot with a tight-fitting lid. Steam on medium-low heat for 45-60 minutes.
How do you know it’s done? Insert a toothpick or skewer into the center of a pudding. It should come out clean. The top will also be firm to the touch, and the sides will have pulled away slightly from the container.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 220 kcal |
| Protein | 10g |
| Carbohydrates | 25g |
| Fat | 9g |
| Fiber | 6g |
| Sugar | 5g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Moin Moin Elewe: The simple, pure version with no add-ins, perfect for babies and the elderly.
- Moin Moin Ekuru: A similar dish but wrapped in leaves and often plainer, from the Yoruba tradition.
- Spicy Twist: Add a teaspoon of ground ginger and a chopped habanero to the batter for an extra kick.
Serving Ideas
I love it warm for breakfast, almost like a savory porridge. For lunch or dinner, it’s sublime with a side of Pap (Ogi/Akamu)—the contrast of the cool, smooth pap and the warm, firm Moin Moin is heaven. It’s also a classic side for Jollof Rice at parties.
Storage & Reheating
Let it cool completely, then store in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 3 months. Reheat by steaming gently until warmed through, or microwave in 30-second intervals.
My Two Cents
The single most important tip is to blend the batter until it is completely smooth. Gritty Moin Moin is a tragedy. If you can feel even a slight grittiness when you rub a drop of batter between your fingers, keep blending. A high-powered blender is your best friend here. A smooth batter is the foundation of a silky pudding.
You Asked, I’m Answering
“My Moin Moin is too dense and heavy. What happened?”
You likely didn’t aerate the batter enough, or you overmixed it after aeration. Whisk vigorously and with purpose before steaming, and then be gentle when pouring it into the containers.
“There’s water in my Moin Moin!”
This means the boiling water from the pot splashed into your containers, or you didn’t cover the pot tightly, allowing steam to condense and drip back in. Ensure your water level is correct and your lid is sealed. Placing a clean kitchen towel under the lid can help absorb condensation.
“Can I bake it instead of steaming?”
You can! Pour the batter into a greased loaf pan or baking dish, cover tightly with foil, and place it in a larger pan filled with hot water (a water bath). Bake at 350°F (175°C) for about an hour. The texture will be slightly firmer, but it works in a pinch.