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- 2 to 3 cups dried cowpeas (black-eyed peas) or similar
- 1 tablespoon dried shrimp powder
- 1 or 2 tomatoes, chopped or a similar amount of canned tomatoes
- 1 or 2 onions, chopped
- salt and black pepper to taste
- chile pepper, chopped, to taste
- cayenne pepper or red pepper, to taste
- oil to grease muffin tin
- optional ingredients (1 cup of one or more):
- cooked shrimp, chopped
- cooked carrots, finely chopped
- cooked peas
- sweet green or red pepper (bell pepper)
- hard-boiled egg
- dried, salted, or smoked fish; washed, cleaned, torn into 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
- 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. Scoop the Moyin-Moyin 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. Moyin-Moyin 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.