Oven baked Moin Moin recipe -This unusual (and easy) method for cooking moin moin. It gets rid of the big pots of boiling water.
I know baking Moin moin in the oven is not a new thing for most of us but the question I always hear is, how can I bake Moin Moin (moi moi) in the Oven without it getting dry and crispy at the edge? I will show you how to go about making your Oven baked Moin Moin that will be moist, yet firm just like the steamed method.
A pan of water placed inside the Oven delivers enough moisture to steam the moin moin producing a final product that is moist but firm. In other words, the heat from the oven turns the water into steam.
Moin Moin has several other names like Moi Moi, Moyin Moyin, or Olele. It is a delicious savory meal which originates from West Africa and several people loves it. However, preparing moin moin can be a daunting task if its methods of preparation are not yet mastered.
Here is another question I often get asked. Can I use the Nigerian Honey Beans (Ewa Oloyin) or the Nigerian Brown Beans for making Moin Moin? My answer is always Yes. You can definitely use any of these varieties of Beans.
- I used both Palm oil and vegetable Oil for this recipe. However, either of the two will work just fine.
- Make sure the peeled Beans is really soft before blending it, this will help prevent gritty Beans batter which is not good for a good Moin Moin
- Blend your Beans with a very good Blender until it as fine as it could be. I use Ninja but there are other good ones out there also
- Stirring the blended Beans is very important as this will introduce air into the batter which will, in turn, give the Moin Moin a good texture.
- I will recommend using a small pan to steam the moin moin because a bigger pan will take a longer time to get done.
- Finally, it’s very important to tightly cover up the baking pan with a foil paper in order to prevent moisture loss
Moin moin is very easy to make. However, if you don’t If you are yet to get the whole ”moin moin” concept, I will advise you read this article on how to make better moin moin . The article will give you a better insight to what you might be doing wrong and how to ”right” the ”wrong”.
So, here is how to make your Moin Moin in the Oven without the crispy edges, your Moin Moin will come out firm, yet, moist. Enjoy!
Oven baked Nigerian Moin Moin Recipe – Baked Moi Moi
Oven baked Moin Moin recipe – I know making Moin moin in the oven is not a new thing for most of us but the question I always hear is, how can I bake Moin Moin (moi moi) in the Oven without it getting dry and crispy at the edge? I will show you how to go about making your Oven baked Moin Moin that will be moist, yet firm just like the steamed method.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- 1 cup of dry Beans
- 1 Medium Onion
- 3 Tablespoons Veg. Oil
- 3 Tablespoons Palm Oil
- 1 Red Bell pepper
- 1 Habanero Pepper
- Pinch of stock cube
- 3/4 Cup deboned Cooked Mackerelre
- 3 Hard boiled Eggs
- Salt to taste
- Stock for blending (You can use water)
- Soak, peel and clean the Beans
- Place a pan half filled with water inside the oven and preheat the Oven to 350°F
- Blend the Beans with the Red bell pepper, Habanero Pepper, and Onion until it becomes as fine as it could be.
- Pour the batter into a Bowl, add the Salt, Seasoning cube, Mackerel, and Oil then mix it thoroughly so as to get enough air incorporated into your batter
- Brush the baking pan with some Oil just enough to coat the inside of the pan. This will prevent the moin moin from sticking to the pan when it’s done.
- Distribute the batter into the Muffin Pan or any baking pan you choose to use and cover tightly with a foil paper.
- Place it inside the preheated Oven and bake for 30 minutes or until a knife inserted into the middle of the Bread comes out fairly clean.
- Serve with Garri, Bread, Rice or eat as is. Enjoy!
- Serving Size: 4
- Calories: 320
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