Nigerian
Moi Moi
Moi moi is a soft steamed Nigerian bean pudding made from peeled beans blended with peppers, onion, crayfish, and palm oil. This version is gently spiced and finished with smoked fish and egg, the way it is often served at home.
Ingredients
- Brown beans or black-eyed peas, dry1 cup
- Red bell pepper or tatashe, chopped1 small
- Scotch bonnet pepper1/2 to 1
- Red onion, chopped1/2 medium
- Ground crayfish1 tablespoon
- Palm oil2 tablespoons
- Stock cube, crumbled1/2 cube
- Salt1/2 teaspoon, or to taste
- Warm water3/4 to 1 cup
- Smoked fish, deboned and flaked1/3 cup
- Hard-boiled egg, sliced1
- Vegetable oil, for greasing bowls1 teaspoon
Method
- Rinse the beans, cover with plenty of water, and soak for 10 to 15 minutes to loosen the skins.
- Rub the beans firmly between your palms, rinse, and pour off the floating skins; repeat until most of the skins are removed.
- Soak the peeled beans in fresh water for another 20 minutes, then drain.
- Blend the peeled beans with the red pepper, scotch bonnet, onion, and enough warm water to make a very smooth, pourable batter.
- Pour the batter into a bowl and stir in the ground crayfish, palm oil, stock cube, and salt until evenly mixed.
- Fold in the flaked smoked fish, reserving a little for the top if desired.
- Lightly grease two heatproof bowls or moi moi cups and place a few egg slices in each.
- Divide the batter between the bowls, leaving a little space at the top, then add the remaining egg slices and any reserved fish.
- Cover each bowl tightly with foil or lids.
- Line the base of a pot with foil, banana leaves, or a small rack, add hot water to come about halfway up the bowls, and bring to a gentle simmer.
- Place the covered bowls in the pot, cover the pot, and steam for 45 to 50 minutes, adding more hot water as needed so the pot does not dry out.
- Check doneness by inserting a skewer into the center; it should come out mostly clean and the moi moi should feel set.
- Rest for 5 to 10 minutes before serving warm in the bowls or unmoulded onto plates.
Common questions
Can I substitute the brown beans or black-eyed peas in moi moi with another bean?
Yes. Brown beans and black-eyed peas are the best options because they peel well and blend smoothly. You can use either interchangeably. Avoid very starchy beans like kidney beans, which change the texture and flavor.
How long does it take to make moi moi from start to finish?
Plan for about 1 to 1.5 hours total. Peeling the beans takes the longest, usually 20 to 30 minutes. Blending and mixing are quick, and steaming usually takes 45 to 60 minutes depending on container size.
What are the most common mistakes when making moi moi?
The biggest mistakes are not peeling the beans enough, using too little water so the batter is too thick, and under-steaming. Also avoid too much palm oil or salt, which can overpower the dish and make the texture heavy.
How should I store leftover moi moi, and can I freeze it?
Cool it completely, then refrigerate in an airtight container for up to 4 days. You can freeze it for up to 2 months. Reheat by steaming or microwaving with a little moisture so it stays soft.
What is the best way to serve moi moi?
Serve moi moi warm, either as a side dish or a light meal. It pairs well with jollof rice, pap, bread, or salad. The egg and smoked fish inside make it filling enough to eat on its own.