Moin Moin
Moin moin, sometimes spelled moimoi, is considered one of the oldest traditional Nigerian dishes, a method of transforming black-eyed peas — an essential and affordable source of plant protein — into an elegant dish suited for both everyday meals and festive occasions. The name comes from a Yoruba word describing the process of finely grinding the beans. Unlike akara, which is fried, moin moin is cooked exclusively by steaming, a technique that keeps the dish light and easily digestible. The banana leaves traditionally used for wrapping are considered essential to the dish's authenticity — they give a subtle, slightly smoky aroma that aluminum foil, while practical, cannot reproduce. Adding boiled egg, smoked fish or minced meat inside varies regionally, with each family holding its own recipe passed down through the maternal line.
Black-eyed peas
Black-eyed peas are peeled and soaked, then blended into a fine paste.
Pepper and onion paste
Red bell peppers, onion and chili are blended into a spiced paste, mixed into the bean batter.
Boiled egg inside
A piece of hard-boiled egg is often hidden in the center of each portion, as a surprise.
Steamed in leaves
Traditionally steamed in banana leaves, which give the steaming batter a subtle fragrance.
Ingredients 4 servings
- 500g black-eyed peas, dried
- 2 red bell peppers
- 1 onion
- 2 scotch bonnet chilies (to taste)
- 150ml palm oil (or neutral oil)
- 1 bouillon cube
- Salt to taste
- 4 hard-boiled eggs, halved
- Banana leaves or aluminum foil
How to make it
- 1SOAK THE BEANS: Soak the black-eyed peas in water 2-3 hours, then rub them between your palms under running water to remove the skins.
- 2Rinse the peeled beans several times, until the water runs clear.
- 3BLEND THE PASTE: Blend the peeled beans with the red bell peppers, onion and chilies in a blender, adding a little water, until you get a fine, smooth paste.
- 4ADD THE SEASONINGS: Mix the palm oil, crumbled bouillon cube and salt into the paste.
- 5PREPARE THE WRAPPING: Cut banana leaves into large squares or use aluminum foil, shaping small cup-like containers.
- 6POUR: Pour the bean mixture into each wrapping, halfway, then add half a boiled egg in the center, cover with more mixture.
- 7SEAL THE PACKETS: Seal each packet well, folding the edges.
- 8STEAM: Place the packets in a large pot with water at the bottom, above a sieve or rack, cover and steam 45-60 minutes, over medium heat.
- 9CHECK DONENESS: Check one by cutting it open — it should be firm but moist, with no raw liquid in the center.
- 10SERVE: Serve warm, directly in the leaf or foil wrapping, as a main course or side dish.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
