- African Honey Beans2 CupsI used already peeled beans.If using unpeeled beans, soak first and then peel off the skin. You can substitute with Black-Eyed Peas. See footnotes down below for tips
- Red Chilli Pepper1 PiecesLocally called shombo
- Habanero Pepper3 PiecesFresh Red Pepper
- Red Long Bell Pepper3 PiecesLocally called Tatashe
- Onions1 1/2 Pieces
- Fresh Titus Fish250 GramsYou can use any quantity you want and any type of fish
- Smoked Mackerel Fish1 PiecesYou can use any type of smoked fish and any quantity
- Maggi Seasoning CubeTo taste.
- SaltTo taste
- Ground Crayfish1 TablespoonsI already used a crayfish stock cube so I used less of this. If you don't have a crayfish stock cube, increase to 1 1/2 tablespoons
- Vegetable Oil1 Cooking SpoonsAbout 1/4 Cup
- Palm Oil (Optional)1/2 Cooking SpoonsAbout 2 to 3 tablespoons. You can skip but it gives the moin moin that rich red colour
- Fish Stock1/3 to 1/2 CupsTo blend the beans. This isn't an exact measurement, use as required. You can also use chicken stock or beef stock
- Egg3 PiecesHard boiled. Or any quantity you want
- Banana LeavesFor wrapping the moin moin. Substitute with aluminium bowls
Moin moin is otherwise known as steamed savoury bean pudding. I made moin moin sometime ago here , this is a better and updated moin moin recipe.
Step 1.Wash and soak the beans in water for at least an hour or even overnight to soften the beans. Drain the water after soaking.
***See footnotes down below for unpeeled beans and soaking tips.
Step 2. Wash the fresh fish, season both fresh fish and smoked mackerel with 1 Maggi cube and salt to taste, a little onions, garlic powder, paprika(ground pepper),a pinch of curry powder and thyme. Add some water to a pot (not too much so the stock will be rich and tasty at the end) and cook the fish until done. Remove all the fish from the pot and save the stock for later.
Step 3. Wash and deseed the peppers. Chop the onions into smaller bits for easy blending.
Step 4. Put the beans, the peppers and onions in a blender, add the fish stock and blend until you get a very smooth, lump free paste. Set the paste aside. Make sure the fish stock is already cooled and isn’t hot before blending.
***The amount of stock you use to blend is important. If your paste is too thick, your moin moin will come out too hard. If your paste is too watery, your moin moin will come out watery at the end. It is best to blend with a little stock first, so that after blending, if the paste feels too thick, you can add more stock and mix with the paste. You can also use water to blend instead of stock, but using stock makes the moin moin tastier.
Step 5. Take your already cooked fish apart. Slice the boiled eggs into equal halves.
Step 6. Add palm oil and vegetable oil to a pot, add in Maggi Cubes or salt to taste. give it a good stir and heat for 1 or 2 minutes, just enough for the palm oil to be more ‘fluid’ and for both oils to combine.
Step 7. Then pour the oil into the beans paste. Stir thoroughly, then add in ground crayfish and taste the paste for salt. If not enough, add more Maggi and salt. You can also add some ground pepper.
Step 8. Give everything a good stir and taste for salt again. Make sure the paste is tasty enough at this point because you won’t get a chance to add anything else again.
Step 9. Add water to a large pot, put a few banana leaves stalk into the pot, then line the pot with a few banana leaves and bring the water to a boil.
Step 10. While the water is boiling, put whatever quantity of the beans paste you want into your moin moin leaves or aluminium bowl (or as much as your leaves or bowl can comfortably handle without spilling), add whatever quantity of eggs and fish you want and securely wrap the leaves or cover the bowl. Make sure you don’t overfill the leaves or bowl so the paste won’t spill out. Then put the wrapped moin moin into the boiling pot of water. Be sure to place it on top of the lined banana leaves so the water in the pot won’t seep in to your moin moin.
Repeat until you have exhausted and wrapped all the beans paste, eggs and fish.
***Not everyone is familiar with wrapping the beans paste in banana leaves so if you aren’t familiar, please google “How to wrap moin moin in banana leaves” and watch a video on how it is done. Or just substitute the leaves with aluminium bowls or ramekins. But using the leaves adds an extra flavour to the dish. Do not use plastics, using plastics is hazardous to your health and not advisable.
Step 11. Let the moin moin steam until it is done. This should take about 30 minutes. Be sure to check on the quantity of water in the pot while cooking so the water doesn’t dry up before your moin moin is cooked. To know if it is done, dip a knife into it. If the knife comes out with watery paste, your moin moin isn’t done yet. If it comes out clean or with bits of solid paste, your moin moin is done.
Done. Your Moin Moin is ready, serve with pap, oatmeal, custard or even rice.
Apart from softening the beans for easy blending, soaking first generally makes the skin easier to peel for unpeeled beans. The longer you soak, the more the beans swells and rises. I soaked mine for only about an hour so it didn't rise much. But if you soak beans overnight, it will double in quantity and swell after soaking. If you are using 2 cups of beans, it may double up to at least 4 cups after soaking overnight. Take note of this.