Moi Moi (Moin Moin) – Nigerian Steamed Bean Pudding
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 10 minutes
Servings: 6–8 portions
Ingredients
- 3 cups peeled black-eyed peas (or honey beans)
- 1 large red bell pepper
- 1–2 Scotch bonnet peppers (adjust for spice preference)
- 1 medium onion
- ½ cup vegetable oil or palm oil
- 2–3 cups warm water or stock (as needed for blending)
- 2 seasoning cubes
- 1 teaspoon salt (or to taste)
- 1 teaspoon ground crayfish (optional but recommended)
- 1 teaspoon paprika or mild chili powder (optional, for color)
Optional Fillings (choose any):
- 2 boiled eggs, sliced
- 1 cup cooked shredded chicken or corned beef
- ½ cup cooked shrimp
- ½ cup diced smoked fish
Directions
- Peel the beans:
Soak beans in warm water for 5–10 minutes, then rub between your hands to remove the skins. Rinse several times until the skins float away, leaving clean beans. - Blend until smooth:
Combine peeled beans, bell pepper, Scotch bonnet, onion, and about 2 cups of water or stock in a blender. Blend until you get a very smooth, pourable batter with no grainy texture. - Season the batter:
Pour the mixture into a bowl. Add vegetable or palm oil, seasoning cubes, salt, crayfish, and paprika if using. Mix thoroughly until well combined. - Prepare the containers:
Lightly grease ramekins, foil pans, or Moi Moi leaves. Pour the batter in, filling about ¾ full. Add your preferred fillings and gently stir or layer them inside. - Set up the steamer:
Place a rack or folded foil at the bottom of a large pot. Add water until it sits just below the rack—do not let the water touch the containers. - Steam the Moi Moi:
Arrange the filled containers in the pot, cover tightly, and steam on medium heat for 45–50 minutes. Check occasionally to ensure the water hasn’t dried out. - Check for doneness:
Insert a toothpick into the center—if it comes out clean, the Moi Moi is ready. The texture should be firm but moist. - Cool and serve:
Let cool for 5–10 minutes before serving. Enjoy warm with jollof rice, garri, custard, pap (ogi), or on its own.
