Moin Moin (Nigerian Bean Cake)

Moi moi cut in three pieces on a white plate with a gold fork.

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Moin Moin (Nigerian Bean Cake)

Savour every bite of this rich and delicious Moin Moin (Nigerian Bean Cake). It is made with a blended mixture of peeled black-eyed beans, onions, red bell peppers, and Scotch bonnets. Serve as a tasty side with jollof rice and more.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Side, Side Dish

Cuisine: African, Nigerian

Diet: Vegetarian

Servings: servings

Calories: 162kcal

Author: Jen Sim

Equipment

8-10 Small foil packs
Blender
Large Bowl
Large Pot

Ingredients

2 cups of peeled beans soaked
4 cups water
1 red bell pepper
2 onions
2.5 tablespoon puree
3 teaspoon of salt
3 teaspoon if cray fish
2 maggi
2 tablespoon of dried pepper
½ cup oil

Instructions

Soak the beans in a bowl with four cups of water to cover them for at least one hour.
Then, heat oil in a pot or pan. Set aside.
Next, add three eggs to a pot of cold water and boil for 10-12 minutes. Once done, drain the water, peel eggs and set aside for later.
Drain the water from the soaked beans. Then, add the beans to a blender along with red bell peppers, scotch bonnets, onions, tomato puree, ground crayfish, salt to taste and pepper. Blend the mixture until it is smooth and evenly combined.
Pour the batter into a large bowl. Taste the batter and adjust the seasoning if necessary. Then, pour the cooled oil into the batter. Stir the batter until evenly combined.
Pour the moin moin batter to fill ⅔ of a square foil pack. Be careful not to overfill the moin moin to avoid spillage. Next, add 1-2 boiled egg slices and smoked fish. Seal the foil pack and repeat this step with the remaining batter.
Pour ⅓ of water into a large pot. Then, gently place the foil packs in the pot.
Then, cover the pot with a lid and cook on low to medium heat for 40–50 minutes. To check for doneness, insert a knife into the center of the moin moin. It should come out clean and the texture should be firm.
Serve this tasty moin moin as a side.

Notes

Batter: Blend the moin moin batter until it’s smooth and free of lumps. The batter should be even.
Seasoning: Taste the batter as you mix and adjust the seasoning to your taste before cooking.
Cooking Options: You can steam the batter in elewe (banana or uma leaves), foil wrappers, or small oven-safe dishes, depending on your preference.
Scotch Bonnets: I typically use three scotch bonnet peppers for this recipe, but feel free to adjust the quantity to suit your heat tolerance.
Oil Temperature: Let the oil cool completely before adding it to the batter. Adding hot oil can begin to cook the batter prematurely, affecting the final texture.

Nutrition