Moin moin, the delicious bean pudding, remains a perennial favourite among peoples in the south west areas of Nigeria.


  • Beans (Red-Ewa Oloyin/Drum or White): 3 – 4 cups
  • Palm oil or Vegetable oil: Half cup
  • Pepper (Tatashe, Rodo): 3 pieces
  • Crayfish: 2 – 3 tablespoons
  • Onions: 1 medium bulb
  • Special Filling e.g. sliced boiled egg, fish, liver: as desired
  • Seasoning: 2 – 3 cubes
  • Salt to taste


  • Make sure the beans are rid of sand, stones and dry husks.
  • Soak beans in water for about ten minutes to soften the skins (some may prefer to leave the skins though this is not common).
  • Rub the beans together to remove the skins. Rinse the mixture thoroughly with water and drain off the skins using a sieve or colander.
  • Collect the peeled beans in a bowl. Wash and slice the pepper and onions and add to the cleaned beans.
  • Blend all into a smooth paste and pour in a bowl. Now add the crayfish, more pepper and onion rings if you like.
  • Add seasoning as desired, two or three cubes of seasoning should be appropriate for three to four cups of beans.
  • Pour in half-cup of palm oil (for Moin-Moin Elepo or vegetable oil called Moin-Moin Olororo). Add desired filling (egg, fish or liver) and 2 tablespoons of salt. Taste to confirm the salt and seasoning are enough.
  • Stir the mixture thoroughly with a ladle or cooking spoon.
  • You may pour the mixture into tin or plastic cups or use banana leaves.
  • Set the cups or wrapped leaves in a pot and pour in a little water to steam the moin-moin.
  • Cover the pot and place over a stove or cooker. Make certain to check the every ten minutes or so to ensure that there is enough water left to steam the cooking food. The moin-moin should be ready in about 30 minutes.
  • Serve and enjoy either as a meal on its own or with bread, eko, pap, custard, gari or even with any type of rice dish.

Note: Moin-moin can also be prepared by buying the ready-made bean powder. This should be mixed in a bowl and the steps above followed to prepare the meal.

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