Moin Moin (Nigerian Steamed Bean Pudding) – FitFam Version

This fitfam-friendly Nigerian moin moin recipe keeps the skins on beans for extra fiber, measures the oil for balanced calories, and uses smoked mackerel for a rich flavor. Nutritious, filling, and perfect for meal prep or Saturday breakfast.

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Prep Time 30

Cook Time 30

Servings: 8

Course: Breakfast, Main Course, Side Dish

Cuisine: Nigerian, West African

Calories: 304

Ingredients Method Notes

Ingredients

2 cups oloyin beans
4 large eggs 2 hard-boiled, 2 raw
3 medium red bell peppers deseeded
2 habanero peppers
2 medium onions
1/4 cup vegetable oil
1 smoked mackerel deboned, shredded
Fish stock as needed
Crayfish to taste
Chicken bouillon to taste
Salt to taste

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.