Moi Moi / Moin Moin
Nigeria
Rédacteur en chef
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Moi moi is steamed bean pudding, and it is among the small group of Nigerian dishes that turn up everywhere: at breakfast, at parties, at weddings, in lunchboxes, beside jollof rice, and on its own. Black eyed peas or brown beans are soaked, peeled, blended with pepper and onion, seasoned, and steamed until they set. The peeling is what most people underestimate. The bean skins have to come off before blending, because they are what stands between a smooth moi moi and a gritty one, and the quality of the blend decides the texture of the finished dish more than any other single factor. Nigerian markets have heavy duty commercial mills for exactly this reason, and home blenders often cannot manage it. What it is steamed in changes the result and the name. Uma leaves, from Thaumatococcus daniellii, give the best flavour and cook fastest; banana leaves are the common alternative; aluminium foil and heatproof containers are the modern route. Nutmeg is the ingredient people leave out and then wonder why their moi moi does not taste like the one at the party. Egg, corned beef or bone marrow goes into the middle, and moi moi appears as a side to jollof and fried rice, as breakfast with pap or bread, and as a meal in itself.
Moi moi is documented as a Nigerian preparation of steamed bean pudding, made from black eyed peas or brown beans and conventionally wrapped in the leaves of Thaumatococcus daniellii, known in Nigeria as uma. Black eyed peas have been cultivated across West Africa for several thousand years.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
About three hours before cooking, soak and wash the beans to remove the skins. Once the coat is fully removed, cover with water and leave to soak for three hours.
Prepare your filling. Use one of hard boiled eggs, bone marrow or corned beef rather than all three. Cut eggs into pieces, cook bone marrow with seasoning and reserve the stock, or separate corned beef into small lumps.
Prepare the containers you will steam in.
Wash the tatashe peppers if using, removing the seeds, which can make the dish bitter.
Cut the onions, grind the crayfish, crush the stock cubes and wash the habanero.
Once the beans are soaked and tender to a pinch, blend them. Use the best blender you have, since the texture of the finished moi moi depends on the smoothness of the blend.
Blend the beans with the tatashe or tomato puree, onions, crayfish, habanero and ground nutmeg, using some of the water. Pour into a large bowl.
Add the vegetable oil and the bone marrow stock if using. Slowly add the remaining water while stirring, until everything is well combined.
Add salt to taste and stir well.
Pad the base of a large pot, add water to a depth of at most 1 inch and set on the stove.
Portion the mixture into the containers, add the filling to each, seal or cover, and set them in the pot.
Add only small quantities of water at a time during cooking so the moi moi does not become watery.
Cook for at least 1 hour before checking. It is done when a knife comes out with only a slight smear rather than wet paste, and the inside is set rather than watery.
4 avis
I found the black eyed beans at LuLu in Karama and made this for my Nigerian flatmate. Took me well over 60 minutes to steam in ramekins though, maybe because I used slightly too much water when blending. But the flavor with the crayfish and boiled egg filling was so poa! Will trim down the water next time sawa.
couldn't get fresh tatashe anywhere near Tottenham High Road so I used the 800g tomato puree option. mistake! it made the whole thing way too dense and sour compared to using fresh red pointed peppers. crayfish helped the flavor a bit but that puree substitute ruined the soft texture for me oo.
Herh, putting nutmeg in bean pudding always brings debate! My grandmother in Volta region never used nutmeg in her alele, just plenty onions and ginger. But I tried this method with the corned beef lumps and nutmeg... chale e sweet paa. Removing the tatashe seeds is key, no bitter taste at all.
Peeling 750g of beans by hand here in Houston is no be small thing! I eventually got peeled brown beans from the African store on Bissonnet. Used habanero and red bell peppers since good tatashe is hard to find here. That two teaspoons of nutmeg gave it that exact party flavor sha. My husband finished half the pan before it even cooled down o.