Moyin-Moyin

Moyin-Moyin Recipe from Nigeria with Black-Eyed Peas and Shrimp

Region / culture: Nigeria | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Moyin-Moyin is a traditional Nigerian dish made from black-eyed peas and a variety of spices and seasonings. It is a popular dish in West Africa and is often served as a side dish or a main course. Moyin-Moyin can be baked or steamed and is typically served in individual portions.

History

Moyin-Moyin has been a staple in Nigerian cuisine for centuries. It is believed to have originated from the Yoruba people in Nigeria and has since spread to other West African countries. The dish is often served at special occasions such as weddings, birthdays, and religious ceremonies.

Ingredients

2 to 3 cups of dried cowpeas (black-eyed peas) or similar
1 tbsp of dried shrimp powder
1 or 2 tomatoes, chopped or a similar amount of canned tomatoes
1 or 2 onions, chopped
salt and black pepper to taste
chile pepper, chopped, to taste
cayenne pepper or red pepper, to taste
oil to grease muffin tin
Optional ingredients (1 cup of one or more):

How to prepare

Clean the black-eyed peas by rinsing them in water in a large pot. Cover them with boiling water and let them soak for at least an hour or overnight. After soaking, rub them between your hands to remove the skins. Rinse again to remove any remaining skins and debris. Drain them in a colander. If the beans have soaked for a short time, cook them in water over low heat until partially tender.
Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste. Beat with a wire whisk or wooden spoon for a few minutes. Optionally, add a tablespoon of oil. In a separate container, combine all other ingredients and crush and stir them together until thoroughly mixed. Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture.
Grease the muffin pans. Scoop the Moyin-Moyin mixture into the pans (or cans), leaving some room for it to rise while cooking. Place the pans (or cans) in a baking dish partially filled with water. Bake in a medium-hot oven for about half an hour. Alternatively, Moyin-Moyin in tin cans can be steamed in a large covered pot on a stove. Check for doneness with a toothpick or sharp knife, as you would for a cake.

Variations

Add cooked vegetables such as spinach or bell peppers to the mixture for added flavor and nutrition.
Use different spices such as curry powder or cumin for a different flavor profile.
Add cooked meat or fish to the mixture for a protein boost.

Cooking Tips & Tricks

Soaking the black-eyed peas overnight will help to soften them and make them easier to mash into a paste.

- Adding a tablespoon of oil to the mixture will help to keep the Moyin-Moyin moist and prevent it from drying out during cooking.

- Greasing the muffin pans or cans before adding the mixture will help to prevent the Moyin-Moyin from sticking.

Serving Suggestions

Moyin-Moyin can be served as a side dish with rice, plantains, or bread. It can also be enjoyed on its own as a snack.

Cooking Techniques

Moyin-Moyin can be baked in the oven or steamed on the stovetop. Both methods will result in a delicious and moist dish.

Ingredient Substitutions

If black-eyed peas are not available, you can use kidney beans or black beans as a substitute. You can also use canned tomatoes instead of fresh tomatoes.

Make Ahead Tips

Moyin-Moyin can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Serve Moyin-Moyin in individual muffin cups or cans for a unique presentation. Garnish with chopped parsley or cilantro for a pop of color.

Pairing Recommendations

Moyin-Moyin pairs well with grilled meats, roasted vegetables, and spicy sauces. It can also be served with a side of rice or couscous.

Storage and Reheating Instructions

Store leftover Moyin-Moyin in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

One serving of Moyin-Moyin contains approximately 200 calories.

Carbohydrates

One serving of Moyin-Moyin contains approximately 25 grams of carbohydrates.

Fats

One serving of Moyin-Moyin contains approximately 5 grams of fat.

Proteins

One serving of Moyin-Moyin contains approximately 10 grams of protein.

Vitamins and minerals

Moyin-Moyin is a good source of iron, magnesium, and vitamin B6.

Alergens

Moyin-Moyin may contain allergens such as shrimp and chile peppers. It is important to check for any allergies before consuming.

Summary

Moyin-Moyin is a nutritious dish that is high in protein and low in fat. It is a good source of vitamins and minerals and is a healthy addition to any meal.

Summary

Moyin-Moyin is a delicious and nutritious dish that is easy to make and can be enjoyed as a side dish or a main course. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying meal that is sure to impress your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Moyin-Moyin. It was given to me by an old friend who had learned it from her grandmother, who had learned it from her grandmother before her. The tradition of passing down recipes through generations has always fascinated me, and I was eager to learn the secrets of this delicious dish.

Moyin-Moyin is a traditional Nigerian dish made from ground beans and spices, steamed to perfection in banana leaves. It is commonly served as a side dish or snack, and is loved by many for its rich flavor and creamy texture. I had tasted Moyin-Moyin before, but I had never attempted to make it myself. The thought of creating such a complex dish from scratch was daunting, but I was determined to give it a try.

I began by soaking black-eyed peas overnight, then grinding them into a smooth paste. The paste was then mixed with onions, peppers, and a blend of spices that my friend had given me. The mixture was poured into banana leaves, folded into neat parcels, and steamed until firm. The aroma that wafted from the pot as the Moyin-Moyin cooked was intoxicating, filling my kitchen with a tantalizing blend of spices and beans.

As I watched the parcels steam, I thought back to the first time I had tasted Moyin-Moyin. It was at a street food stall in Lagos, where the air was thick with the scents of grilled meat, fried plantains, and spicy stews. I had been drawn to the stall by the sound of laughter and chatter, and had found myself in a bustling marketplace filled with vendors selling everything from fresh fruits to handmade crafts.

I had approached the stall with curiosity, drawn by the sight of the vendor spooning thick, creamy portions of Moyin-Moyin into small bowls. The dish was a vibrant orange color, flecked with bits of green and red from the peppers and spices. I had taken a cautious bite, expecting a simple bean dish, but was immediately struck by the complexity of flavors that exploded on my tongue. The Moyin-Moyin was creamy and savory, with a hint of sweetness from the onions and peppers. I had savored every bite, savoring the taste of a culture that was so different from my own.

After what seemed like an eternity, the Moyin-Moyin was finally ready. I carefully unwrapped the parcels, revealing steaming portions of the dish nestled inside the banana leaves. The aroma that rose from the parcels was even more intense now, filling my kitchen with the rich scents of beans, spices, and herbs. I couldn't resist taking a small taste, and was immediately transported back to that bustling marketplace in Lagos, surrounded by the sights and sounds of a vibrant culture.

I sat down to enjoy my homemade Moyin-Moyin, savoring each bite as I reflected on the journey that had brought me to this moment. I thought about my friend, who had shared her family recipe with me, and the generations of women who had passed down this dish through the years. I thought about the vibrant culture of Nigeria, with its rich traditions and diverse flavors. And I thought about the joy of cooking, of creating something delicious and meaningful that could bring people together.

As I finished the last bite of Moyin-Moyin, I felt a sense of satisfaction and contentment wash over me. I had conquered my fear of trying something new, and had created a dish that was not only delicious, but also filled with the history and tradition of a culture that I had come to love. And as I cleaned up the kitchen, I made a mental note to share this recipe with my own grandchildren one day, so that they too could experience the wonder of Moyin-Moyin.