How to Prepare Savory Moin Moin

Steamed bean pudding prepared with beans, peppers, onions, peppers, spices, and other ingredients is known as "Moin Moin," a traditional Nigerian meal. It is also referred to as moyi moyi, olele, or bean pudding.

How to Prepare Savory Moin Moin
How to Prepare Savory Moin Moin

In Nigeria, the meal known as Moin Moin is popular and frequently combined with other foods. is frequently eaten at lunch or dinner.

Depending on the recipe, additional ingredients including fish, crayfish, boiled eggs, and animal liver may also be added to moin moin.

Using this recipe, you may prepare a tasty savory moin moin that is moist and soft but not mushy; because it can maintain its shape.

This recipe enables you to prepare a delicious meal of bean pudding combined with additional protein sources such as fish, crayfish, boiled eggs, boiled liver, and chicken stock. This moin moin tastes very good since it has a unique flavor and will leave you fully satisfied.

Tips for making Nigerian moin moin

Make sure to thoroughly blend the Moin Moin and avoid using too much water when blending.

Check the water level in the pot frequently to prevent your moin moin from burning.

The moin moin pudding should be blended as finely as possible because a grainy pudding would change the appearance and texture of the moin moin, making it unpleasant to consume.

Use water at room temperature, do not soak your beans in hot water as it will slightly overcook the beans, creating a moin moin with a poor texture.

You can use either palm oil or vegetable oil depending on the one you prefer.

To mold the moin moin, you can use leaves called “ewe eran” or banana leaves to steam the moin moin. Since not many people have access to these leaves, you can also use baking pans, ramekins, and other heat-resistant containers.


1½ cups dry beans; Black-eyed Peas or Brown Beans

1 medium size red bell pepper

1 habanero

2 large onions, diced

2 tablespoons crayfish

¼ cup vegetable oil

2 beef cubes

¾ cup cooked minced fish

Salt to taste


Soak the beans for 15 minutes depending on how dry your beans are. The less-dried beans typically take longer to peel than the drier beans.

Put the beans in the blender and fill it with twice as much water as the beans. Blend the beans three to four times, for three to four seconds each time.

Return the beans to the large bowl and cover them completely with water. The skin will now float to the top as you stir the beans with your fingers. Quickly strain the beans through a sieve to remove the skin.

After peeling the beans, add the skinless beans, red pepper, habanero, and onion to a blender and blend until the mixture is as smooth as it can get. Combine the blended mixture with the remaining ingredients.

Lightly oil the container you will be using to bake the blended mixture then pour the mixture into the container and remember to put a cover on top of it or use foil paper to seal it.

Use foil paper, sticks, or leaves to line a big pot's base then fill the pot with just enough water so that the moin moin bowls are not submerged. This keeps the moin moin from sticking to the bottom of the pot in case the water runs out before the moin moin is ready.

Place the moin moin inside the pot and heat it through, this should take 45 minutes to an hour, maybe a bit longer or shorter, depending on how much moin moin mixture is in each container.

In order to determine whether a moin moin is cooked, insert a toothpick in the middle, if it comes out relatively clean and dry, the food is done

Remove from heat and serve with pap, custard, rice, or any other dish you prefer.