- Two to three cups dried cowpeas (black-eyed peas) or similar
- One tablespoon dried shrimp powder
- One large or two medium peeled or chopped tomatoes, or canned tomatoes or two tablespoons of canned tomato paste
- One large or two medium chopped onions
- Salt or knorr (to taste)
- Black pepper (to taste)
- Chile pepper, chopped, to taste
- Cayenne pepper or red pepper, to taste
- Vegetable oil to grease muffin tin
OTHER INGREDIENTS YOU CAN PUT IN IT - Select the ones you like
- Cooked shrimp, chopped
- Cooked carrots, finely chopped
- Cooked peas
- Sweet green or red pepper (bell pepper)
- One Hard-boiled egg
- Dried, salted, or smoked fish; washed, cleaned and torn into small pieces
- Dried shrimp or prawns, washed and crushed
- Canned sardines
- Leftover cooked meat, cut into small pieces
- Dried or smoked meat, torn into small pieces
- Canned corned beef
HOW TO COOK IT
Clean the black-eyed peas in water in a large pot.
Cover them with boiling water and soak them for at least an hour or overnight.
After soaking them, rub them together between your hands to remove the skins.
Rinse to wash away the skins and any other debris. Drain them in a colander.
If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender.
Crush, grind, or mash the black-eyed peas into a thick paste.
Slowly add enough water to form a smooth, thick paste.
Beat with a wire whisk or wooden spoon for a few minutes.
A tablespoon of oil may be added.
In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed.
Add the other ingredients to the black-eyed pea paste and stir to make a smooth mixture.
Grease the muffin pans (or tin cans).
Scoop the Moi-Moi mixture into your pans (or cans), allowing some room for it to rise while cooking.
Place the pans (or cans) in a baking dish partially filled with water.
Bake in a medium-hot oven for about a half-hour.
Moi-Moi in tin cans can also be steamed in a large covered pot on a stove.
Check for doneness with a toothpick or sharp knife, as one would for a cake.
ANOTHER METHOD OF COOKING MOIN-MOIN
Wrap the Moin-Moin mixture in banana leaves or aluminum foil to make small packets.
Cook the packets by steaming them in a large pot, using a rack to keep them out of the water.
You can serve hot or at room temperature.
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