Recipe: Moin-Moin With Unpeeled Beans


Published: July 16, 2014

Why is it that we peel our beans to prepare moin-moin? Besides time saved, there may be more good reasons to skip this step. With this recipe,  you can maximize the nutritious benefits of moin-moin without sacrificing taste.

Moin-Moin With Unpeeled Beans


  • 1 cup brown beans
  • 2 small onions
  • 1 large red bell pepper
  • 1 habanerno/scotch bonnet/atarodo
  • 2 tablespoons crayfish
  • 2 tablespoons oil
  • Choice of protein - e.g. egg, corned beef or shrimps
  • 1 cup water
  • cooking spray
  • 6 ramekins*
  • 1 large pot
  • Foil paper


  1. In a blender or food processor, combine brown beans, onions, bell pepper, habanero, crayfish, oil and water.
  2. Blend on high speed for 1-3 minutes, or until mixture is smooth when rubbed between fingers.
  3. Pour back into a bowl and taste for seasoning. Add more salt if needed.
  4. Stir with a wooden spoon for 2 - 3 minutes to remove all excess air.
  5. Add eggs, shrimps, corned beef etc and set aside.
  6. Pour about a cup of water into the large pot and line the bottom of the pot with foil paper.
  7. Using cooking spray or oil or butter, oil the ramekins and pour ½ cup of batter into each ramekin. Cover with foil paper and place inside the pot.
  8. Steam for 40-60 minutes adding more water to the pot as needed.


*If you do not have ramekins, you can use traditional leaves, foil paper or sterilized tins.

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About Lohi Ogolo

Lohi Ogolo is a chef and culinary enthusiast interested in the use of modern culinary techniques infused with African flavors to attract the world to African, particularly Nigerian, foods. She is a graduate of a culinary institute in Toronto, Canada and owner of the food inspired business, Lohi’s Creations. She can be found on Twitter @Lohiscreation or her award winning blog.

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