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Gimme Moin Moin Nigerian Bean Pudding

Gimme Moin Moin Nigerian Bean Pudding

Moin Moin means good morning but Nigerian food staple Moin Moin is Nigerian bean pudding recipe made with black-eyed peas ground to a smooth paste eaten with rice and plantains.

Nothing is more versatile than Moin Moin Nigerian bean pudding since you can use it as a side dish or main ingredient to dried, broiled, grilled, sauteed, baked, and roasted, varieties of meats, vegetables and seasonings. Moin Moin bean pudding can be stored it in your refrigerator for about 4 days.

In the German language, Moin Moin means good morning however inside Nigerian food staples Moin Moin is a classic Nigerian bean pudding recipe made with black-eyed peas, onions, and red pepper and hot peppers ground to a paste eaten with rice and plantains.

Moin Moin Nigerian Bean Pudding

The bean pudding is soft in texture easy to chew and swallow perfect for a soft food textured diet plan.

Here is the food recipe for making Moin Moin Nigerian Bean Pudding.

Making dinner in Nigeria.

2 cans of black-eyed peas (liquid drained)
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper
Salt and pepper to taste

Add all ingredients into a food processor and blend until smooth or the texture of chunky peanut butter. Add mixture to a large pot on medium low heat to remove most of the water to make a firm bean pudding for about 5 - 10 minutes. Stir frequently when cooking the bean pudding to prevent burning.

What to eat with Moin Moin Nigeria's favorite bean pudding, well plantains of course.

Boiled green plantains.

Boiled Plantains Recipe.

2 green large plantains
Water for boiling

In a large pot of salted boiling water or vegetable broth carefully drop washed stemmed unpeeled plantains in boiling water. Cook for 15- 20 minutes until tender. Peel before serving and sprinkle with salt, amount of your choice.

Did you know?
Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavor and texture when the unripe fruit is cooked by steaming, boiling or frying.

Plantain is rich in carbohydrates, vitamins A, C and B group as well as minerals such as calcium and iron. Plantains provide up to 35 percent of the total calories in the diets of Africans.

Green plantains are simply the younger immature stage of the plantain fruit. Nearly all edible plantain plant varieties are derived from two wild species, M. acuminate and M. balbisiana. Plantains are one staple food of Africa sometimes eaten with fish or meat. Plantains tend to be firmer and lower in sugar content than dessert bananas. 
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