Moyin-Moyin

Name: Moyin-Moyin
Cuisine: Nigeria
Ingredients: optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; dried chilli flakes or finely chopped fresh chilli, to taste; 1 scant tsp salt; optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; dried chilli flakes or finely chopped fresh chilli, to taste; optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; optional additions: cooked fish, prawns, chicken or ham (about 2–3 oz / 60–85 g flaked, chopped or shredded); diced tomatoes; sliced, cooked okra; chopped spinach; 2 tbsp warm fat or oil, such as chicken fat, butter, dripping or a nut oil; 2 tbsp warm fat or oil, such as chicken fat, butter, dripping or a nut oil; 1 egg; 1 small onion, peeled and finely chopped; 8 oz / 230 g black-eyed bean paste, made as described; 2 tbsp warm fat or oil, such as chicken fat, butter, dripping or a nut oil; 2 tbsp warm fat or oil, such as chicken fat, butter, dripping or a nut oil

Steamed Bean Paste

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g black-eyed bean paste, made as described
2 tbsp

Africa
Nigeria
Side dish
Gluten-free

Method

Put the paste in a bowl, and beat in the fat or oil and the egg. Whisk in enough warm water to make a batter of custard consistency (that is thick enough to coat the back of a wooden spoon). Fold in the rest of the ingredients, and spoon into oiled ramekins. Cover each with foil. Place on a trivet in a saucepan with water not touching the dishes, put on the lid, and steam until just set and a k