Moinmoin - nigerian stemed bean cake
Cakes
Moinmoin, with porridge oats for breakfast. or Bird's custard. Or corn pap. Moinmoin with rice, for lunch. Best with Jollof rice. And for dinner, Moinmoin with garri, a coarse ground meal, eaten soaked in cold water with serious helpings of sugar. <br /> <br />Do you get that I like Moinmoin? On streets in Nigeria, you'll find mothers and grandmothers unearthing steaming banana leaves for clients. Some colour theirs with palm oil, a fiery orange tropical oil and others stick with vegetable oil. <br /> <br />Fish, everything from smoked mackarel to sardines and tuna. Boiled eggs, chopped vegetables. Nothing is held back. It all depends on who and where. <br /> <br />The variety with boiled egg quarters and flaked fish are my best. Authentically, they are wrapped in banana leaves, or corn husks but where that is impossible to do, greased ramekins also work a treat. <br /> <br />In place of the soaked fresh beans, bean flour or yellow lentils can be employed. <br /> <br />Tinned (cooked beans) will not work. The best way to rid the beans of their skin is to soak in water for an hour and then pound, using a pestle to ease the skins. No trivial matter I must say.
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