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MOYIN-MOYIN (steamed savoury bean cake)

Posted by on 2/24/2003 9:04:30 AM |

Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines |   Fish & ShellFish |   Recipes

MOYIN-MOYIN (steamed savoury bean cake)

Moyin-moyin (steamed savoury bean cake)

500g/llb beans
3 fresh chillies (liquidised)
1 large onion (liquidised)
200ml/7fl. oz oil
225g/8ozfresh prawns
2 soft boiled egg
warm water to mix.
leaves for Wrapping
salt to taste


MOIN-MOIN ELEMI-MEJE (Rich moin-moin with seven lives)

The so called seven lives of this dish is derived from the seven different garnishes incorporated into the basic mixture during preparation i:e.cooked sliced Kidneys, chicken, tongue, prawns,corned beef, flaked smoked fish and boiled eggs

Soak the beans for 5 minutes, wash thoroughly to remove skin. Grind or liquidize until smooth. If you haven't got a steamer, arrange a false base with leaves or tin foil and bring to boil. Mix the ground beans with other ingredients, add the warm water a little at a time until mixture coats the back of a wooden spoon. Place mixture on clean leaves and wrap into parcels, arrange parcels carefully in the pot of boiling water, cover with a tight fitting lid avoid steam escaping, and steam for 1 hour or until moyin-moyin is cooked. Refill pot with boiling water if dry during cooking process. The parcels of beans should be firm to the touch after exposure to the air for a few minutes. Unwrap the leaves and serve with cold eko. The mixture can also be steam dariole moulds or foil container.


Courtesy of Laura Edet