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Moin Moin, also called moimoi or moyin moyin, is a traditional West African (particularly Nigerian) dish based on black-eyed peas or other beans. It is usually conical or cylindrical in shape, depending on the mould used to make it. Some people use small tins as the mould while others use nylon.
- Place the beans in a large container. Cover them with water, and soak for about an hour.
- Prepare foil or empty cans for the cooking:
- If using empty cans, make sure their interior is clean, and lightly greased.
- If using foil:
- Tear off about 1 foot (30cm) of the foil.
- Fold the foil in half.
- One of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture (at least an inch-worth of rolling).
- When you are done, the foil will look like rectangles with only one edge open.
- Rub the beans between your hands to peel the skin off. The skin should float to the top of the container. Keep doing this until you have most of the skin off the beans.
- Grind the beans into a smooth, finely-ground, mostly-liquid paste.
- Add blended tomatoes (or tomato sauce and paste), a few teaspoons of oil, a little salt, and the optional ingredients as desired.
- Place into either the foil or the cans.
- If using cans, simply pour some of the batter into the cans, making sure you leave enough room for the moin moin to expand.
- If using foil, pour some of the batter into the foil, and then close up the last edge of the foil by rolling it securely.
- Bring water to boil in a large pot. Add the filled moin moin molds.
- Boil the moin moin for at least 30 minutes until it solidifies.
- Remove them from the cans or the foil before serving.
- Serve with rice, meat, and other sides as desired.
Notes, tips, and variationsEdit
- Some people recommend lightly grinding the beans before soaking them to make it easier to remove the skin.
- Visual Cookbook of African Foods African recipes illustrated