Moin Moin
Steamed Bean Pudding
Moin Moin is a savory steamed pudding made from ground black-eyed peas, seasoned with onions, peppers, and other aromatics. It's a versatile dish often served as a side or a light meal, showcasing the use of legumes in Beninese cuisine.
🧂 Ingredients
- 2 cups Black-eyed peas(dried, about 1 lb)
- 1 large Onions(chopped)
- 1 medium Red bell pepper(seeded and chopped)
- 1 small Habanero pepper(seeded and minced, adjust to taste)
- 3 large Garlic cloves(minced)
- 0.25 cup Vegetable oil or palm oil
- 1 cup Chicken or vegetable broth
- 2 cubes Maggi or bouillon cubes(crumbled)
- 0.5 tsp Salt(or to taste)
- as needed Water
- Optional additions(cooked shrimp, hard-boiled eggs, or small pieces of fish)
👨🍳 Instructions
- 1
Rinse the dried black-eyed peas thoroughly. Soak them in plenty of water overnight, or for at least 8 hours. Drain and rinse again.
- 2
Peel the skins off the soaked black-eyed peas. This can be done by rubbing them between your hands in water, or by boiling them briefly and then rubbing them off. Drain well.
- 3
In a blender or food processor, combine the skinned black-eyed peas, chopped onion, red bell pepper, habanero pepper, and minced garlic. Add about half of the oil and a little water if needed to help blend. Process until a smooth, thick paste forms. You may need to do this in batches.
- 4
Transfer the bean paste to a large bowl. Stir in the remaining oil, broth, crumbled bouillon cubes, and salt. Mix well until thoroughly combined. The consistency should be like a thick batter.
- 5
Prepare your steaming setup. You can use a large pot with a steamer insert, or a large pot with a heatproof rack and enough water to come up to just below the rack. Cover the pot tightly.
- 6
Ladle the moin moin batter into individual heatproof ramekins, small bowls, or a greased baking dish. If using optional additions like shrimp or fish, place them in the batter now.
- 7
Place the filled ramekins or dish onto the steamer rack. Cover the pot and steam over medium heat for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The moin moin should be firm and cooked through.
- 8
Carefully remove the moin moin from the steamer. Let it cool slightly before unmolding or serving directly from the ramekins.
💡 Pro Tips
- ✓Peeling the skins off the peas is crucial for a smooth texture.
- ✓Adjust the amount of habanero pepper to control the spice level.
- ✓Ensure the steamer is well-covered to trap steam effectively.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped cooked shrimp, fish, or hard-boiled eggs to the batter for added flavor and texture.
- Some variations include a touch of smoked paprika for depth.