© J Sainsbury plc 2020
Nigerian-style Moin Moin
“Every Saturday, the tradition was a beans meal. Moi moi was always a favourite to look forward to although it was not something we had regularly. When I relocated to England my Dad taught me how it could be prepared on a budget and most importantly in the oven. Moi Moi is now a staple meal in my home. ”
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Ready in 2 hours 10 minutrs
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Cooking time 50 minutes
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Prep time 1 hour 20 minutes (includes soaking time)
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Serves 7
One of your 5 a day
Ingredients
- 240g Black eye beans
- 1 red sweet pointed pepper
- 4 eggs - 1 whisked and 3 hard boiled
- 1 large brown onion
- 80 mls sunflower oil
- 2tsp beef stock cube, crushed
- ½ scotch bonnet chilli
- 1 Spring onion finely chopped
- 90ml of hot water
- ¼ tsp of salt
- 340g corned beef
Method
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1
Soak beans for 5 minutes to soften the peel
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2
Rinse the beans, rubbing beans against your palms to help get rid of the chaff at the same time. Continue rinsing till beans is free of chaff. Then soak beans for about 1 hour. This will help soften it for blending
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3
Transfer soaked beans in small batches to a blender, putting enough water to cover the beans. Using the pulse option on your blender, pulse beans 4-5 times. transfer pulsed beans into a clean bowl
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4
While the beans are soaking, peel the onions, wash and deseed the pepper and boil 3 eggs. Keep one raw egg aside as this will be whisked into the beans
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5
Preheat oven to 170 degree C.
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6
Transfer soaked beans to the blender, together with the sweet pepper, scotch bonnet chilli, onion and water. Blend till smooth
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7
Transfer the blended beans into a clean bowl and whisk in one egg for about 5 minutes to incorporate air into your mix. This will help with getting your moi moi fluffy and light
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8
Add stock cube in hot water to dissolve before adding to blended beans, then add sunflower oil and mix.
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9
Remove corned beef from tin and mix into blended beans, then add salt. Taste and adjust seasoning as preferred
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10
Grease ramekin dishes with oil then pour in the batter halfway. Slice boiled eggs into two and place half an egg in each ramekin dish and top with more batter. Garnish with spring onion and cover with foil to avoid the top burning.
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11
Fill an oven tray with water and place at the bottom of your oven. This will help to create moisture in the oven, and it will prevent the moi moi from drying out.
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12
Bake in a preheated oven for 50 minutes
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13
To check the Moi Moi is cooked through, use a skewer insert into the middle and it should come out clean. Moi Moi can be enjoyed on its own or can be paired with a rice dish.
