In this edition of SALT Magazine Adelaide resident Geraldine Matiwane who was born in South Africa and raised in Nigeria shares with us a popular and versatile traditional Nigerian pudding.
Moi Moi (also known as beans pudding, steamed beans paste) is one of Western Africa’s greatest side dish. It is commonly seen accompanying Jollof Rice, Fried Rice, Fried Plantain, Custard, Akamu (Pap, Ogi) etc. It can even be eaten alone as a snack with a chilled soft drink to wash it down.
I enjoy preparing this dish especially when I have my family over. This is one of my grandmother’s favourite dish of all time and a massive way to consume healthy protein without compromising its taste.
- olive oil
- 1 ½ cup Beans (Brown/Black eyed)
- 2 tab of crayfish
- 1 maggie cube cubes
- 1 medium size red capsicum
- ½ tea sp of nutmeg
- Medium size onion diced
- 2 table sp of olive/coconut oil
- 2 cups of cool or warm water
- Salt (to taste)
- Aluminium foil cut into 5 cm.
- Oil spray
- 15 ramekins
- Large oven proof baking dish
- Soak and wash the beans few hours prior to preparation to remove the coat. When the entire coat has been removed, place the beans in a bowl and pour enough water to cover it. Leave to soak for three hours. This is so that the best consistency will be achieved when you blend the beans.
- Blend the beans, capsicum, onions, crayfish, and ground nutmeg together with water and pour the mix into a large bowl.
- Turn on oven on 165C.
- Slowly add more water (if necessarily) and stir the mixture at the same time till you get a good mix of all the ingredients.
- Spray ramekin with oil.
- Add 3 cups of hot water to baking dish and set aside.
- Pour 3 large table sps of beans mixture to ramekin. Cover with foil (this is to retain moisture and keep pudding from drying out during cooking process) and place in large baking dish.
- Cook for 25-30 mins in the oven. Serve hot with rice or as a complimentary side dish.