In the Nigerian constitution, there’s a “law” that says everyone must eat moin moin or akara for breakfast every Saturday. Okay, maybe not officially, but that’s how it feels growing up in a Nigerian household.
Moin moin was always a family project. One of us would peel the beans, another would take them to the grinder, my mom would season and mix, and we all helped with wrapping. It was a long, sometimes exhausting process, but the reward at the end made it all worth it.
Fast forward to today: stronger blenders have cut prep time in half, and I’ve adapted my mom’s classic recipe into a fitfam version that’s lighter but still just as flavorful.
Why This Recipe Works
🥣 Leaves skin on beans – Thanks to Ronke Edoho of Lose It Nigerian, I started leaving the skins on. They add fiber, don’t affect taste, and you honestly wouldn’t know the difference, except that the batter looks slightly brownish. To balance that, I add extra red bell peppers.
💧 Measured oil – Oil is crucial for texture and flavor, but because it’s calorie-dense, I carefully measure it. Skip it and it won’t set properly and look weird (please don’t ask me how I know this 😅). I used oil from my jollof rice base for this, but plain oil is traditionally used.
🐟 Smoked mackerel – I swap boiled fish for roasted mackerel. The flavor is deeper and more concentrated.
🌙 Overnight soak – Soaking beans in the fridge overnight softens them, making blending a breeze.
Nutritional Benefits of Moin Moin
Moin moin is a protein-packed, nutrient-dense dish. Beans provide complex carbs and plant-based protein, while eggs and fish boost the protein content even more. Adding peppers and onions supplies antioxidants and vitamins.
Per serving, this recipe delivers about:
- 304 calories
- 30g carbohydrates
- 20g protein
- 12g fat
It’s satisfying, filling, and fitfam-approved. It’s also family-friendly as no one in my house complained that it tasted different.
Moin Moin (Nigerian Steamed Bean Pudding) – FitFam Version
Ingredients
Method
- Pick beans to remove any dirt. Soak overnight in refrigerator with enough water to cover.
- Drain and rinse beans, then transfer to blender with bell peppers, onions, habanero, crayfish, and two raw eggs. Blend until completely smooth.
- Transfer batter to a bowl. Loosen with fish stock until you get a loose but not watery consistency.
- Stir in oil, season with bouillon and salt. Add shredded smoked mackerel and mix well.
- Coat ramekins or pans with oil. Divide batter equally. Place a quarter of boiled egg in each.
- Cover tightly, place in a large pot with a little water, and steam 25–30 minutes, checking water levels.
- Test for doneness, if set, it’s ready. If runny, steam a bit longer.
- Serve hot with pap, bread, or any side of choice.
Notes
- Leaving bean skins adds fiber without changing taste.
- Add extra red bell pepper if batter color is too brownish.
- Aluminum foil pans, ramekins, or traditional leaves all work.
- I used some of the drained oil from my jollof rice base recipe.
- My mom always used hot water and hot oil to mix her moin moin and thats what I use. the day I tried with cold oil and cold water because I saw it online, my moin moin was hard. Maybe it was a coincidence, but I’m not trying it again.
