MOIN-MOIN RECIPE REVIEW…TO ADD OR NOT TO ADD OIL….IS THERE REALLY A DIFFERENCE?

Finally…I am opening up Tolusworld kitchen. I got multiple requests from friends and family to start a HEALTHY NIGERIAN RECIPE PAGE. Honestly, it took me a while to get my fingers around it but thanks to everyone that encouraged me (especially Dokzy …my #1 cheer leader 😉 ). I was a little reluctant at first because we don’t have a lot of varieties for Nigerian Yoruba foods (which is what I am used to). I don’t want to get stuck in the middle of it all… but then I thought, why don’t I clean up the few we have first? Then with your help, we can find other recipes to clean up.

My Ibo (Ify), Kogi (Aunty Foluke), Hausa (Aisha), Urhobo (Ogedi and Stella) friends……I’m coming knocking on your doors soon for those other tribal recipes 🙂

So down to today’s food clean up. Moin-moin….how can it be made healthier?

Moin-moin is made from beans (aka Ewa in Yoruba language).

Beans is a type of food that should be incorporated in a daily meal plan because of its healthy nutritional value. Beans on its own is basically a protein diet, high in fiber and low in fat (contains other nutrients as well) but the process it goes through during cooking sometimes destroys the healthy nutritional content.

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Moin-moin ingredients

  • Nigerian brown beans (Ewa oloyin)
  • Red bell pepper- wash and remove the seeds (seed removal is optional)
  • Chicken stock(taken from the chicken I baked a day before)
  • Maggi powder- mix this in very little hot water before adding to enable it to dissolve properly in the moin-moin mixture
  • Large onion- cut into quarters for easy blending
  • You can add 1 scotch bonnet chilli (also known as Rodo) optional (I don’t like too much pepper so I didn’t add to this)
  • Boiled eggs (Remove the egg yolk because it contains 70% (209mg) of your daily cholesterol value)- Optional additive.
  • Tuna fish (optional)

Blend all these together in a blender until a smooth paste is formed. Consistency should be a smooth thin paste.

Scoop into a cup-like container and place into a pot for steaming. Steam for about 25-30mins depending on the quantity being cooked.

Looking at the ingredients here, I targeted the OLIVE OIL and the egg yolk which is mostly responsible for the unhealthy calorie increase. I divided this into 2 portions and added 2 tsp of Olive oil to one half and no oil to another.

DIFFERENCE n CONCLUSION…..

COOK TIME- No difference

APPEARANCE- No difference

TEXTURE- Both were fluffy and smooth- No Difference

TASTE- Absolutely no difference.

My Thoughts….There was no difference in the cooking methods and the product outcome. Absolutely no difference. Which made me ask………

Why do we need to add oil to moin-moin making? Is it worth the extra unhealthy calories?

What are your thoughts? ‘Looking forward to your comments….

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5 thoughts on “MOIN-MOIN RECIPE REVIEW…TO ADD OR NOT TO ADD OIL….IS THERE REALLY A DIFFERENCE?

  1. Nice addition, thanks for the tips! In the past couple of months I only peel off the skin for like 70% of the beans in order to retain more fiber and makes no difference in taste

    • I used the brand cuisinart from Macy’s. Bought it about 3years ago. Still holding up. Apply blender rules when using. 1) don’t fill it to the top; 2) add enough water do it doesn’t affect the blade; 3) stop the blender at 1 min intervals. The good thing about this blender is that it auto stops itself when it senses that the food Is Smooth or when it has blended for a while. Hope this as helpful… 🙂

    • I agree with you. Leaving part of the skin increases the fiber content. I actual read from another food blogger that leaving the entire skin does not change the color or taste. Maybe I will try that someday…. What do you think? I’ll put that on my to-cook foods…thanks for sharing 🙂