The diversity and richness of African cuisine is one thing that makes me so proud of being an African any time any day, but there is one dish that enraptures my heart like no other: Moin Moin. This savory steamed bean pudding is a staple in Nigeria, where it is often served as a breakfast (with pap or Agege bread) or lunch (with garri ijebu and sugar) or as a standalone snack. It is also popular in other parts of Africa and beyond, where it goes by different names and variations. But what makes Moin Moin so special? For me, it is the versatility and simplicity of this dish, as well as the health benefits it offers. In this story, I will share with you two ways of cooking Moin Moin that I have learned and loved: Baking with a foil pan and steaming with leaves. And the best part is, I can get all the ingredients I need from My Sasun African Store, the best online African grocery store that delivers to my doorstep in the US and Canada.
BAKING WITH FOIL PAN:
If you taste Moin Moin baked in a foil pan, you’ll be amazed at how easy and quick it is to prepare this dish, and how moist and flavorful it will turn out. Here's how you can make yours:
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Order some black-eyed beans from My Sasun African Store, along with some onions, peppers, salt, and vegetable/ palm oil. They will arrive in a few days, neatly packaged and fresh, I can guarantee.
- Soak the beans overnight, then peel and rinse them the next morning.
- Blend the beans with the onions, peppers, salt, and oil until you have a smooth batter.
- Grease a foil pan with some oil and pour the batter into it, smoothing the surface with a spatula.
- Cover the pan with another piece of foil and seal the edges tightly.
- Place the pan in a preheated oven and bake it for about 40 minutes, until the MoinMoin is firm and cooked through.
N.B: You can also buy some already peeled beans here to save time.
BENEFITS OF BAKED MOINMOIN:
- NUTRITIOUS: Baking MoinMoin in a foil pan preserves the nutrients of the beans, which are rich in protein, fiber, iron, and folate. These nutrients help support the immune system, digestion, and blood health.
- CONVENIENT: Foil pans are easy to find and use, and they make cleanup a breeze. I can just toss the used foil in the trash and enjoy my MoinMoin without worrying about washing dishes.
- CONSISTENT: The oven provides a steady and even heat that ensures the MoinMoin is cooked uniformly and thoroughly. I don't have to worry about undercooked or burnt spots, and I can cut the MoinMoin into neat slices.
STEAMING WITH LEAVES:
The second method is to steam with leaves. You will be intrigued by how this traditional method adds a unique flavor and aroma to the dish, and how it enhances the texture and appearance of the MoinMoin. Here's how you can make yours:
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Order some moinmoin leaves from My Sasun African Store, along with some crayfish, smoked fish, and hard-boiled eggs.
- Prepare the leaves by washing and drying them, then cutting them into large squares. Heat them over a low flame for a few seconds to make them more pliable.
- Prepare the MoinMoin batter the same way as before, but add some crayfish, smoked fish, and eggs for extra flavor and texture.
- Spoon some batter onto each leaf, then place some fish and egg pieces on top. Fold the leaf over the batter and wrap it into a parcel, securing the ends with toothpicks.
- Arrange the parcels in a steamer basket, making sure they are not touching each other. Place the basket over a pot of boiling water and cover it with a lid.
- Steam the parcels for about an hour, until the MoinMoin is set and cooked through.
BENEFITS OF COOKING MOINMOIN IN LEAVES:
- Flavorful: Steaming MoinMoin with leaves infuses the dish with a subtle, earthy flavor that complements the natural taste of the beans and the added ingredients. The leaves also impart a pleasant aroma that stimulates the appetite and the senses.
- Eco-friendly: Using leaves for steaming is a sustainable and environmentally friendly way of cooking, as it reduces waste and energy consumption. The leaves also add a rustic charm and a touch of tradition to the dish.
- Moist: Steaming MoinMoin with leaves keeps the dish moist and tender, resulting in a soft and melt-in-your-mouth texture that is irresistible. The leaves also prevent the MoinMoin from drying out or sticking to the pan.
Rounding Off
Baking with foil pan and steaming with leaves are two wonderful ways of cooking MoinMoin that I have come to appreciate and enjoy. Both methods produce delicious and nutritious results that satisfy my cravings and nourish my body. Cooking MoinMoin has been a journey of discovery and delight for me, and I hope it will be for you too. Try these methods in your kitchen and experience the authentic flavors of African cuisine while enjoying the health benefits of homemade cooking. And don't forget to order your ingredients from My Sasun African Store, the best online African grocery that delivers to your doorstep in the US and Canada. You won't regret it!
