Steamed Moin Moin with Fresh Garnish and Garri

A delicate and flavorful Nigerian steamed bean pudding, Moin Moin, made from pureed black-eyed peas, enriched with bell peppers and palm oil. Served with a refreshing fresh tomato and onion garnish and a cooling side of Garri.

• Prep: 30 min
• Cook: 1 hr 10 min
• Total: 1 hr 40 min
• Servings: 5
• Cuisine: Nigerian
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Vegan
• Vegetarian
• Pescatarian
• Egg-Free
• Low-Sugar

Tags

• steam
• sauté
• savory
• rich
• healthy
• fresh

Ingredients

• 1.5 cup dried black-eyed peas (soaked overnight and peeled)
• 1.25 red onions (medium, roughly chopped and thinly sliced, for garnish)
• 1 red bell pepper (roughly chopped)
• 2 Scotch bonnet peppers (stems removed)
• 0.25 cup palm oil
• 1.5 teaspoon salt
• 1 vegetable bouillon cube (crushed)
• 0.5 cup hot water (for blending)
• 2 hard-boiled eggs (sliced)
• 2 ounce smoked mackerel (deboned and flaked)
• 5 containers for steamings (heat-safe, or washed banana leaves/aluminum foil)
• 1 Roma tomato (thinly sliced, for garnish)
• 1.5 cup garri
• 3 cup cold water (for soaking garri)

Instructions

1. If using dried black-eyed peas, soak them overnight. The next day, rub them between your palms or use a food processor with a pulse setting to remove the skins. Rinse well until skins are gone. If using canned, simply rinse thoroughly.
2. In a blender, combine the peeled black-eyed peas, roughly chopped red onion, red bell pepper, Scotch bonnet peppers, and 1/2 cup hot water. Blend until extremely smooth and creamy. This may require scraping down the sides and blending in batches.
3. Transfer the blended mixture to a large bowl. Stir in the 1/4 cup palm oil, 1 1/2 teaspoons salt, and crushed vegetable bouillon cube. Mix thoroughly until everything is well combined and the mixture is light and airy. Adjust consistency with a tablespoon or two of water if too thick, it should be like a thick pancake batter.
4. Lightly grease your steaming containers (bowls, ramekins, or foil/leaves). Fill each container about two-thirds full with the Moin Moin batter. If using, place a slice of hard-boiled egg or flaked smoked mackerel in the center of each.
5. Arrange the filled containers in a large pot with a steaming rack, or use a traditional steamer. Add enough water to the pot to reach just below the containers. Bring to a boil, then reduce heat to medium-low, cover tightly, and steam for 45-60 minutes, or until firm and cooked through. A toothpick inserted into the center should come out clean.
6. While Moin Moin steams, prepare the garri. Place 1 1/2 cups garri in a bowl. Slowly pour 3 cups cold water over the garri until it is fully submerged and slightly softened. Do not stir. Allow it to sit for 5-10 minutes to absorb the water.
7. Once softened, drain any excess water if the garri is too watery. It should be loose and slightly crunchy. For garnish, thinly slice 1 Roma tomato and 0.25 red onion.
8. Carefully remove the Moin Moin from the steamer. Let it cool slightly before unmolding. Serve warm or at room temperature with the fresh tomato and onion garnish and the rehydrated garri on the side.

Notes

Peeled black-eyed peas can be found in some African grocery stores. If you find the peeling process tedious, look for pre-peeled beans or use canned and adjust the blending liquid slightly less. For a vegan version, omit the optional hard-boiled eggs and smoked fish.

Nutrition (per serving)

• Calories: 480
• Protein: 28 g
• Carbohydrates: 58 g
• Fat: 18 g
• Fiber: 15 g
• Sodium: 750 mg
• Saturated Fat: 5 g
• Sugar: 5 g