A savory steamed pudding of peeled, blended black-eyed or honey beans whipped with pepper, onion, and oil, then steamed in ewe eran (thaumatococcus) leaves that lend a distinct aroma — the traditional leaf-wrapped form prized over tin or nylon.
Moin moin is celebration and ceremony food — at every Yoruba naming, wedding, and Sunday, the leaf-wrapped parcels are a labor of love. The leaf version is the old, proper way, and grandmothers will tell you it simply tastes better than the tin-can shortcut.
Steamed rather than fried, moin moin is the healthiest way to eat the Yoruba bean — full protein, folate, and fiber with little added fat. Folate makes it valuable in pregnancy, and the low glycemic load suits T2D management. Leaf-wrapping avoids the chemical leaching risk of steaming in plastic.
Soak and peel beans, blend smooth with red pepper, onion, and a little oil; whip in stock and seasonings (crayfish, egg, fish optional), then spoon into folded ewe eran leaf parcels and steam upright 45-60 minutes until set firm like a custard.
Free, no account needed to ask.