Without fail, just before I left to go back to boarding school, my grandma would always make Moin Moin. I helped her peel the beans and watched as they were ground into a batter. She would then teach me how to make cones shaped from banana leaves (I never got any good at it), while I would hold them as she poured the batter in. As the pudding steamed away, my cousins and I would play around the house and every so often I would bug my grandma by asking her whether or not the Moin Moin was ready. There isn’t a direct translation for Moin Moin. As with Chin Chin, its name is probably an interpretation of the sound or feeling you get when eating it.
How to make Moin Moin?
1. If using, cut out four small circles and four larger circles from the uma or banana leaf using the base and top of a pudding mould. If you don’t have leaves, you can use baking paper instead. Oil four pudding moulds and place a small circle cut out in the base of each one. Set the moulds and larger leaf circles aside.
2. In a jug, mix 350ml water with the coconut aminos, if using, melted coconut oil, tomato purée, celery salt, onion granules and nutmeg.
3. In a blender or food processor, blend the onion, Scotch bonnet and red pepper with the coconut aminos and tomato mixture. Add the bean flour and blend once more until well combined and smooth. Season with salt and white and cayenne peppers. Pour the bean batter into the lined pudding moulds and top with the larger leaf circles.
4. Set up the steamer by filling a medium saucepan with water and bringing to the boil. Place the steaming pan on top and put the puddings inside. Turn the heat down to medium–low, cover the steamer with a lid and leave to cook for 1 hour.
5. To test if the moin moin is ready, lift the uma cover and pierce the centre with a skewer or knife – it should come out clean. Turn off the heat and remove the moulds from the pan. Let the puddings sit in the moulds for 30 minutes, then use a small palette knife to loosen the sides of the puddings before inverting the moulds on to plates.
6. While the puddings are resting, add the garri to a bowl and top with 400ml water. Add sugar to taste and then serve with the moin moin.
FOR THE SOAKED GARRI
100g garri, to serve 1–2 tbsp sugar, to serve
see <a href="hibiscus-lope-ariyo">Hibiscus By Lopè Ariyo</a>