Igbo MoinMoin is a traditional Nigerian recipe (from Igbo land) for a classic vegetarian dish or accompaniment of beans combined with palm oil, onion, chillies, ginger and dried fish that are steamed to set before serving. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Igbo MoinMoin.
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This dish, also known as Moin Moin, Mai Mai or Mayi Mayi is an Igbo staple and is also a typical component of modern Nigerian fast food.
Ingredients:
150g white beans
60ml palm oil (or groundnut oil)
1 medium onion, finely chopped
1 tsp salt
4 to 6 large, hot chillies (Scotch Bonnets, typically), finely chopped
1/8 tsp ground ginger
1 tbsp dried fish, pounded in a mortar
Method:
Place the beans in a bowl, cover with water and set aside to soak for 10 minutes. After this time rub the beans between your hands to slough off the skins. Drain off the water and this skins then re-cover the beans and soak for a further 30 minutes.
Combine half the onion and half the chillies in a mortar or food processor and blend until smooth. Drain the beans and wash them well then either pound in a mortar or grind in a food processor until you have a smooth paste (you may need to add a little water).
Season the beans with salt and ground ginger then stir in the oil. Mix thoroughly then work in the pounded, dried, fish then work in the pounded and chopped onion and chillies.
Work the mixture until you have a thick, pouring, consistency. This can either be wrapped in banana leaves (the traditional way) or put in a foil parcel or it can be poured into greased cupcake moulds or a loaf tin. Place in a steamer and cook for about 40 minutes, or until set.
Remove from the steamer and allow to cool. Eat warm as an accompaniment. Moin Moin is also often served with agidi.
