Moin-Moin, Moyin- Moyin or Mai-Mai (as is known to Cameroonians): is a flavorful blend of skinless black-eyed peas, onions, green and habanero pepper that is steamed. The end result …. a pleasing pudding, with intense flavor, and lots of hidden treasures depending on your taste buds ; corned beef, boiled eggs or smoked fish/meat.
This dish is very versatile- you can make it in different ways depending on your preference. A fancy version of this pudding is made with meats or fish to enrich the flavor, but the vegetarian version is just as good.
Although this dish is traditionally made with red oil, most people make the dish omitting palm oil in favor of fresh red pepper for its bright vibrant color ,flavor and as a healthy alternative.
Modern home cooks and even women selling this pudding on the streets use baking containers and ramekins to steam the pudding. Feel free to choose any container to steam the dish. If using banana / plantain leaves, lightly smoked over open flame for ease of use. You can also use foil paper or combine both of them.
Serve this dish with a variety of starch (yams, plantains, rice, bread, ogi etc.) for breakfast lunch or dinner.
It freezes well so you can make this bean pudding well in advance and stock up.
Moin-Moin, Moyin- Moyin or Mai-Mai (as is known to Cameroonians): is a flavorful blend of skinless black-eyed peas, onions, green and habanero pepper that is steamed. The end result …. a pleasing pudding, with intense flavor, and lots of hidden treasures!
- 1 1/2 cup skinless black-eyed- peas
- 1/4 – ½ cup onion
- 2 cups water
- 1 small red bell pepper
- 1 Maggie cube , 1 teaspoon bouillon
- 1- 2 teaspoon salt
- 1-2 tablespoons palm oil
- ¼ cup oil
- 6-8 oz baked salmon or any boneless fish
- 3 boiled eggs
- 1/2 habenero pepper optional
- Soak beans in water for about an hour to overnight to tenderize the beans to facilitate blending.
- Before blending the beans; preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly oil (or use non-fat vegetable spray) about 8 (6-ounce) baking cups and set them into a large baking dish. You can also use a small baking dish instead of ramekins (baking cups)
- Chop onions, bell pepper, habanero and set aside
- In a food processor or blender puree onions, beans bell and habanero pepper with about a cup or more of water or stock until completely smooth. You might have to do this in two batches.
- Pour the mixture into a large bowl; add the baked salmon, oil (palm and vegetable oil). Mix everything together, then, season to taste with Maggie and salt. Make sure you have used up the 2 cups of water.
- Pour Moin-moin mixture into prepared baking cups .Split the boiled eggs into thirds and place each one in the baking cups, cover with more mixture until about three quarters full. Gently place ramekins pans to the large baking pan.
- Bring the water (to place in the large baking dish) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the ramekins cups.
- Cover the pan with aluminum foil and bake for about an hour to an hour and a half.
- Let mixture rest for about 10 minutes or more before serving.
If you do not have skinless black-eyed peas available, buy the ones with skin on in the supermarket.
Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans for about an hour or more, cover with water until tender.
Rub the peas between your hands to take the skin off . The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. Save the skinless peas for later use.
You can do this ahead of time and freeze it, to save time.