Moin-Moin, Moyin- Moyin or Mai-Mai (as is known to Cameroonians): is a flavorful blend of skinless black-eyed peas, onions, green and habanero pepper that is steamed. The end result …. a pleasing pudding, with intense flavor, and lots of hidden treasures depending on your taste buds ; corned beef, boiled eggs or smoked fish/meat.
This dish is very versatile- you can make it in different ways depending on your preference. A fancy version of this pudding is made with meats or fish to enrich the flavor, but the vegetarian version is just as good.
Although this dish is traditionally made with red oil, most people make the dish omitting palm oil in favor of fresh red pepper for its bright vibrant color ,flavor and as a healthy alternative.
Modern home cooks and even women selling this pudding on the streets use baking containers and ramekins to steam the pudding. Feel free to choose any container to steam the dish. If using banana / plantain leaves, lightly smoked over open flame for ease of use. You can also use foil paper or combine both of them.
Serve this dish with a variety of starch (yams, plantains, rice, bread, ogi etc.) for breakfast lunch or dinner.
It freezes well so you can make this bean pudding well in advance and stock up.
Moin-moin (Moyin-Moyin)
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Ingredients
- 1 1/2 cup skinless black-eyed- peas
- 1/4 – ½ cup onion
- 2 cups water
- 1 small red bell pepper
- 1 Maggie cube , 1 teaspoon bouillon
- 1- 2 teaspoon salt
- 1-2 tablespoons palm oil
- ¼ cup oil
- 6-8 oz baked salmon or any boneless fish
- 3 boiled eggs
- 1/2 habenero pepper optional
Instructions
- Soak beans in water for about an hour to overnight to tenderize the beans to facilitate blending.
- Before blending the beans; preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly oil (or use non-fat vegetable spray) about 8 (6-ounce) baking cups and set them into a large baking dish. You can also use a small baking dish instead of ramekins (baking cups)
- Chop onions, bell pepper, habanero and set aside
- In a food processor or blender puree onions, beans bell and habanero pepper with about a cup or more of water or stock until completely smooth. You might have to do this in two batches.
- Pour the mixture into a large bowl; add the baked salmon, oil (palm and vegetable oil). Mix everything together, then, season to taste with Maggie and salt. Make sure you have used up the 2 cups of water.
- Pour Moin-moin mixture into prepared baking cups .Split the boiled eggs into thirds and place each one in the baking cups, cover with more mixture until about three quarters full. Gently place ramekins pans to the large baking pan.
- Bring the water (to place in the large baking dish) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the ramekins cups.
- Cover the pan with aluminum foil and bake for about an hour to an hour and a half.
- Let mixture rest for about 10 minutes or more before serving.
Tips & Notes:
Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans for about an hour or more, cover with water until tender.
Rub the peas between your hands to take the skin off . The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. Save the skinless peas for later use.
You can do this ahead of time and freeze it, to save time.
Nutrition Information:
Michelle Richardson says
I have traveled to the Caribbean and to West Africa and I myself am a chef, I am so excited to find someone that has such a good understanding of how to food works. I have tried a few of your recipes and have found them to be authentic and delicious! I’m really excited to try additional ones. I love the pictures as a visual aide. Keep cooking and teaching, you truly have the gift!
ImmaculateBites says
Thank you for the lovely feedback Michelle :)! So glad to have you here!
Sayo says
Hi there, thanks for sharing. I’m looking to try this out.a Can I use sardines as an alternative to Salmon?
Also this might be a silly question but how fo you measure onions by cup?
Thanks
ImmaculateBites says
Hello Sayo. Yes you can swap it out. And no silly question here in regards to your second question. You measure onions in a cup by first chopping/ or dicing the onions then measure.
Hope this helps.
Happy Cooking .
Dunori says
I’ve made moi-moi before but never with this baking/steaming method. I agree with Ami though that it is an EXCELLENT idea and I’m quite looking forward to trying it. Do you think the oven can be turned higher than 350 to have it cook faster? Also have you ever tried doing it in a slow cooker?
Annika says
I made this recipe almost exactly according to your words, and it turned out perfect, flavorful and juicy. What I did differently was that I made it in big foil containers and kept them in the oven for a bit longer.
ImmaculateBites says
Thanks Annika. It is always great to hear feedback.
Sola says
I just wanted to say a big thank you for sharing. My first attempt at making moin moin was from your recipe and everyone who tasted it loved it! You must be super intelligent… you explained the whole process perfectly and the pictures helped in visualising it… i followed every step and it came out perfect! The moin moin mixture fit into all the cups and nothing was left to waste. Thanks again for sharing… I’ll never forget this.
ImmaculateBites says
Super intelligent? No Sola, I just love cooking and sharing. Glad you love my moin moin recipe ! And thank you for the sweet compliment about my blog.
ROSE says
My Dear, U are a BLESSING 2 women
.Thank u again dear 4 educatx us ,may GOD ALMIGHTY reward unlimitedly can’t wait 2 try.am not a fan of cookx but guess wat u just turned me 2 a fan.But i have a question,when the mixture is about 2 be baked do we pour water in the biger bowl that de cupcakes stand inside?
ImmaculateBites says
Rose,thanks for your sweet comment.Yes, you pour warm water in the bigger baking pan. Let me know how it works for you.
Ami says
I LOVE LOVE LOVE LOVE LOVEEEEEEEEEEEE moin moin… but I have not found acceptable alternatives to cutting foil and wrapping it…. i hated that because it is such a mess to clean up from spills etc. I LOVE your idea of the baking boils with little water. I cannot believe i did not think of that!. well done!
ImmaculateBites says
Thanks Ami
zillah says
I love this recipe. where did you get the baking cups (Ramekins). I really need it. is it disposable?
ImmaculateBites says
I purchased mine on Amazon. You can also buy them at places like target and Walmart.
zilah says
the baking cups you have is it the normal baking cups we use for cake or is a special baking cup for moin -moin. is the baking cups metallic or disposable. thanks
ImmaculateBites says
It is the regular baking cups you use to bake puddings and cake.These are not disposable.
elodie says
hey girl im gonna try tis soonest
Rosa says
Hey Imma, my dear, your receipts are to die for. I have never made moin moin before, but guest what!!! am going to make me some this evening. Wish me luck hon 🙂 🙂
Africanbites says
I wish you luck!!! you will love it, let me know if you have any questions. Thanks for stopping by!