Nut-Free Moin Moin
Discover the vibrant flavors of Nut-Free Moin Moin, a delightful twist on the classic Nigerian steamed bean pudding. Made from black-eyed peas blended with red bell pepper, onion, and Scotch bonnet pepper, this recipe delivers bold taste and a velvety texture without a hint of nuts. Seasoned with paprika, bouillon, and a dash of black pepper, the mixture is steamed to perfection in individual foil pockets, creating a visually appealing and protein-packed dish perfect for anyone with nut allergies. With a prep time of 60 minutes and yielding six generous servings, Nut-Free Moin Moin is a versatile option for a hearty main course, a flavorful side dish, or a gluten-free snack. Crafted from wholesome ingredients and cooked with steaming techniques, this recipe is an allergy-friendly inspiration for modern global cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups black-eyed peas
- 1 large red bell pepper
- 1 medium onion
- 1 Scotch bonnet pepper
- 0.5 cup extra-virgin olive oil
- 1 cup vegetable broth
- 1 bouillon cube
- 1 teaspoon salt
- 1 teaspoon ground paprika
- 0.5 teaspoon ground black pepper
- 1 aluminum foil
- 4 cups water
Instructions
Start by preparing the black-eyed peas. Place them in a large bowl and cover with water. Allow them to soak for about 1 hour to soften.
After soaking, rinse the black-eyed peas, then peel off the skins. This process can be aided by rubbing the peas between your palms or using a food processor on pulse mode.
In a blender, combine the peeled black-eyed peas, red bell pepper, onion, and Scotch bonnet pepper. Add about 1 cup of water to help blend into a smooth paste.
Transfer the blended mixture into a large bowl. Gradually mix in the olive oil, vegetable broth, crumbled bouillon cube, salt, paprika, and ground black pepper. Stir until well combined, ensuring the mixture is smooth.
Prepare the steaming setup. Use a large pot and fill it with about 3-4 cups of water. Place a steamer or a heat-proof rack inside.
Cut pieces of aluminum foil or banana leaves to create pockets or molds for steaming. Each pocket should be around 6x6 inches. Grease each pocket lightly with oil.
Spoon the moin moin mixture into the prepared pockets, filling them about 3/4 full to allow room for expansion.
Seal the pockets by folding over the edges securely. Place each pocket into the steaming setup, ensuring they do not overlap too much and there is room for steam to circulate.
Cover the pot and steam on medium heat for about 45-60 minutes until the moin moin is firm to touch.
Check periodically that the water in the pot has not dried up, adding more boiling water if necessary.
Once cooked, carefully remove the moin moin from the pot and let cool for a few minutes before serving. Enjoy as a main or side dish.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 27.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2411 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
