Moinmoin is a favorite dish in Nigeria and some African countries. It is extraordinarily rich in protein as well as iron as it is made from beans.
Nigerians use the red (some call it orange) beans, but black-eyed beans are equally good.
The optional ingredients below is used in making the seafood Moinmoin. You can add other seafood items to it as desired.
Likewise, for all meat Moinmoin, suggested optional items would be corned beef, gizzards, cow liver, and/or kidney. You can use all or only one of the meat substitutes; or your can add your choice of meat; the choice is yours. The items must be boiled (add water and seasonings to items in a saucepan, cover, and place over medium heat to boil) and cubed.
Combo Moinmoin could also be made using combination of all the items; seafood, meats, and chicken.
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Moinmoin can be eaten a la carte for breakfast or paired with rice, beans, or fried plantain for lunch or dinner.
Ingredients (to make 8 pieces):
• 2 cups of Beans (red or black-eyed)
• 1 medium-size Red bell pepper
• 1 medium-size yellow onions
• 1 (or 1/2) habanero
• 2 Roma tomatoes
• 6 eggs
• 1 cup of oil (vegetable, corn, canola, or olive)
• Spices (salt, seasoning salt, thyme (or Italian seasoning, beef or shrimp bouillons)
• Reynolds Foil paper
• A 12-18oz saucepan
• 1/2 lb of shrimp (deveined)
• 1 4-oz smoked salmon
• 1 spoonful of ground smoked dried shrimp
Step One: De-peeling the beans
1. Soak the beans in a large bowl for about 5 minutes. This makes the beans soft and the skin easy to come off.
2. Pour beans in a blender (might have to do this twice or thrice depending on the size of your blender).
3. Use low (and slow) speed to blend. A swirl or two is okay. Note: if you use high and fast speed, the blender will chop the beans into smaller pieces that will be hard to handle later.
4. Pour into another large bowl.
5. Repeat 1-4 until all beans is done.
This process takes the skin off the beans.
Step Two: blending the beans
1. Add the de-peeled beans into a blender
2. Add 1/4 of the onion
3. Add 1/4 of the red bell pepper
4. Add 1/2 of the habanero
5. Add 1/2 the Roma tomato
6. Add 1/4-1/2 cup of water into the blender; not a lot, just enough to aid the smooth blending of the beans.
7. Blend till smooth. Smoothness will depend on the power of your blender.
Repeat 1-7 until all beans is blended.
A. Boil 2 eggs; cut each egg into 4 pieces. You can use an egg slicer as well.
B. Prep the foil paper. This simply means cutting the foil paper into shape; see picture below.
1. Add the spices and optional items into the blended beans
2. Add the oil as well. (Optional: heat up the oil)
3. Crack up and add 2 eggs into the mix
4. Stir all ingredients up. Taste for salt.
5. Boil the remaining eggs and slice each into 4. Set aside.
Mixture is now ready to scoop into the foil paper.
6. Put 2 cups of water into the saucepan and place over low heat
7. Scoop 1-3 spoonfuls into the foil paper, add 2 1/4 of eggs and tighten (or fold down) the foil paper in such a way as to secure mixture from oozing out.
8. Repeat #7 above until all mixture is gone.
9. Increase heat to medium-high
10. Cook for about 45 minutes.
Moinmoin will solidify over heat and is ready to be enjoyed.