APRON AND PANS - MOINMOIN (with unpeeled beans)

Making moinmoin (bean cake) with peeled beans is very popular. Let's try it with unpeeled beans. Moinmoin made this way is more filling than the generally known type with peeled beans because the fibre is left on the beans. Try it and see for yourself.

Ingredients
Brown beans (oloyin or drum) – 2 cups
Medium onion – 1/2 
(chopped)
Red bell pepper (tatashe) –  2 (chopped)
Scotch bonnet pepper (ata rodo) –  1
Eggs – 4  (boil, peel & slice in 2)
Ground crayfish – 1 tablespoon
Palm oil - 2-3 tablespoons
Seasoning cube – as required
Salt (to taste)
Wrapping leaves (banana leaf or eweeran)/aluminum loaf/foil or muffin pan for steaming

Directions

• Cover beans with generous amount of water and leave to soak overnight.
• Combine beans, peppers, onion and 1.5 cups of water in a blender, blend to a smooth
 batter. Leave batter to rest for about 5 minutes and blend again.
• Pour batter into a large bowl, crack in raw eggs. Set aside.
• Dissolve salt, palm oil, crayfish and seasoning cube in 2 tablespoons of boiling water, set aside to cool. Once cooled, add to batter.
• With a turning pin (omo orogun) or electric mixer, mix the batter thoroughly (this is to incorporate air into the batter and fluff the resulting moi moi). Mix for about 5 -10 minutes. Taste for seasoning and salt.
• Add 4 cups water to a large pot, set on high heat and bring to a boil.
• Oil the pan, if pans will be used to cook/shape the moinmoin. Portion moinmoin batter into pan or leaf and top with slices of boiled eggs. Cover the pan tightly with some aluminum foil.
• Place the batter filled loaf pan/wrapped leaves in the pot of water (it should not be covered in water), place a tight lid over the pot and reduce the heat to medium. Steam for 45 - 60 minutes (alternatively, steam for 45 minutes in an electric steamer).
• Enjoy moinmoin with a side of garri, pap, custard or bread.

Moinmoin made in cupcake pans

Note:

• If you do not have time to soak beans overnight. Cover with very hot water for 20 minutes.
• When making moinmoin, the batter consistency is critical to the density of the end result. Your batter should not be too thick. If you find that your batter is not in a pourable consistency, add water and mix it some more.
• Make use of red beans. Black eyed beans will leave black spots in the moinmoin. However, if you do not mind this, by all means use it.
• It is important that you rest the batter after the first blend, this enables the beans to absorb more water and fluff up during cooking.
• Feel free to play up the profile of the moinmoin by adding in other spices - ginger, thyme and oregano all work great in moinmoin.
• When steaming in a pot, the wider the better. You never want the steaming utensil covered in water. If the water starts to dry up during steaming, simply add in more water.
• You can choose to wrap the moi moi in leaves (eweeran) or banana leaves if you have some. 

Credits: 9jafoodie, Google images