Moin-moin

Moin-moin is a steamed bean pudding from Nigeria and Yoruba cooking, made from a smooth paste of peeled beans, onion and fresh red peppers. It is a protein-rich staple across Nigeria, valued both as a snack and as a full meal.

History

Moin-moin originates with the Yoruba people of southwestern Nigeria, where it was traditionally wrapped in leaves of ewe eran (Thaumatococcus daniellii) or banana leaves. The leaves were folded into a cone in the palm of the hand, filled with the paste and closed. Over time, the plant wrapping was partly replaced by empty tins or foil, which produce the cylindrical shape.

The beans are soaked until their outer skin can be removed, then ground into a fine paste. Onion, peppers, bouillon cubes, palm oil and dried crayfish are added, and the mixture is steamed over boiling water. According to tradition, the more garnishes it carries, the more "lives" it has; the most popular version, moin-moin elemi meje, has seven.

From Yorubaland the dish spread to other parts of West Africa and to Brazil, where Yoruba-descended communities know it as abará.

Culture

Moin-moin is part of everyday eating in Nigeria. It is eaten alone, in bread as a sandwich, with rice as a side, or with ogi (a fermented cereal pap) for breakfast or dinner, and in the afternoon it may be served with garri. Street vendors selling it ready-cooked are a familiar sight.

Variations depend mostly on the garnishes. Sardines, corned beef, shredded chicken or sliced boiled egg are the most common additions, and each combination gives the dish a different name depending on the number of extras. Its pyramid or cylindrical form remains a recognisable feature.