Moin-Moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel.
 Then they are ground or blended (using a blender) until a fine paste is achieved.
 Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste.
 Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other 'garnishes' to liven up Moin-Moin.
 Such is referred to as having 'x' number of lives, 'x' representing the number of garnishes added.
 The most touted is Moin-Moin elemi meje, which translates to Moin-Moin with seven lives.

Moin-Moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking.
 The pyramid shape comes from the traditional broad "ewe eran" (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one's palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.

The cylindrical shapes come from empty cans of milk or tomato sauce used in preparation of other dishes.
 Once placed in its mold, it is placed in a large pot about a tenth filled with water.
 The water is the source of steam that cooks the Moin-Moin.
 Moin-Moin is eaten alone or with bread as a snack, with rice as a meal or with ogi  for breakfast or supper.
it can also be taken with garri in the afternoon.
Moin-Moin is prepared by first soaking the beans in cold water until they are soft enough to remove the fine outer covering or peel.  Then they are ground or blended (using a blender) until a fine paste is achieved.  Salt, bouillon cube, dried crayfish, vegetable oil (or any edible oil such as palm oil) and other seasonings are added to taste.  Some add sardines, corned beef, sliced boiled eggs, or a combination of these and other 'garnishes' to liven up Moin-Moin.  Such is referred to as having 'x' number of lives, 'x' representing the number of garnishes added.  The most touted is Moin-Moin elemi meje, which translates to Moin-Moin with seven lives.
Moin-Moin usually comes in a slanted pyramid shape or a cylindrical shape, owing to the mold it is poured into prior to cooking.  The pyramid shape comes from the traditional broad "ewe eran" (Thaumatococcus daniellii) or banana leaves fashioned into a cone in one's palm, then the seasoned and garnished liquid is poured into the leaves, which is then folded.
The cylindrical shapes come from empty cans of milk or tomato sauce used in preparation of other dishes.  Once placed in its mold, it is placed in a large pot about a tenth filled with water.  The water is the source of steam that cooks the Moin-Moin.  Moin-Moin is eaten alone or with bread as a snack, with rice as a meal or with ogi  for breakfast or supper. it can also be taken with garri in the afternoon.
Moin moin