Steamed Moin Moin with Spinach and Egg
A steamed Nigerian bean pudding made from blended black-eyed peas, spinach, and a whole egg tucked into each portion.
Moin moin is one of those dishes that proves steaming can be just as satisfying as frying. Blended black-eyed peas turn into a dense, savory pudding once steamed, and folding in chopped spinach adds color and volume without diluting the flavor. A half egg nestled into each portion turns it into a complete, filling meal rather than a side dish.
Because the whole dish is built on beans rather than wheat, it's naturally gluten-free, and it's a solid high-protein choice for anyone looking to eat less meat without losing that satisfied, well-fed feeling. Red palm oil, used sparingly, gives it its traditional golden-orange color.
Steaming rather than frying keeps the texture soft and custardy. It travels well too, making it a good make-ahead breakfast or lunch that reheats gently in a steamer or microwave. A drizzle of the cooking liquid or a side of pepper sauce rounds out the plate nicely, and leftovers reheat beautifully for a quick next-day lunch.
Ingredients
- 2 cups dried black-eyed peas, soaked 1 hour and peeled
- 1 red bell pepper, roughly chopped
- 1 small onion, roughly chopped
- 1 scotch bonnet pepper — optional, to taste
- 3 tbsp red palm oil — or olive oil
- 1 cup low-sodium vegetable broth or water
- 2 cups fresh spinach, chopped
- 4 hard-boiled eggs, halved
- 1 small carrot, finely diced
- 1 tsp ground crayfish — optional
- 1 tsp ground ginger
- to taste salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Drain the soaked black-eyed peas and blend with the bell pepper, onion, scotch bonnet, and broth until smooth and creamy.
- 2Pour the batter into a large bowl and stir in the palm oil, ginger, crayfish if using, and salt.
- 3Fold in the chopped spinach and diced carrot.
- 4Spoon the batter into small heatproof ramekins or foil wraps, filling each about two-thirds full, and nestle half a boiled egg into each.
- 5Cover the ramekins tightly with foil and place in a large pot fitted with a steaming rack; add water below the rack level.
- 6Steam over medium heat for 45-50 minutes, topping up water as needed, until a skewer inserted comes out clean.
- 7Let cool slightly before unmolding and serving warm.