Not too long ago, if you asked me what my favorite food was, I would have said moi moi, hands down. Nowadays, I have a handful of favorite foods, but moi moi remains close to the top of the list. Moi moi (also called moin moin) is a delicious, savory Nigerian bean pudding made commonly in Nigeria from a mixture of blended and steamed black eyed peas or beans, peppers, onions, and spices. This recipe uses smoked trout, but you can switch it out for any other cooked fish, corned beef, boiled eggs, or omit the animal protein altogether and make it vegan.
Growing up, my mom’s moi moi recipe always utilized steamed bean batter wrapped with leaves locally called ‘Ewe eran‘ in Lagos. These leaves are also called ‘uma’ leaves or simply moin moin leaves. The native method of steaming moi moi involves wrapping them in these leaves and steaming in a pot of water. Moin moin leaves are a broad papery leaf, similar to banana leaves that are able to hold the blended beans while they cook. I remember this being made in small tins as well, but the moin moin made in the leaves, locally called moi moi elewe, always tasted the best. Nigerians typically prefer this method of cooking moi moi because of the almost imperceptible sweetness and flavor the leaf adds to the taste. Since I do not have ready access to moin moin leaves, I decided to use a combination of banana leaves and stainless steel ramekins.
Moi Moi/Moin Moin Ingredients
- Black eyed peas: You can also use brown beans or the West African honey beans also called ewa oloyin.
- Large bell pepper
- Scotch bonnet/ habanero peppers: feel free to use any chili pepper of your choice.
- Neutral unflavored oil: I used sunflower oil
- Large onion: I used a red onion but white onions will also work
- Smoked de-boned fish broken into small pieces
- Bouillon
- Salt to taste
- Boiling water
- 3-4 broad sheets of banana leaves: I did not use banana leaves alone because I was not sure how to wrap the banana leaves to prevent the blended beans from leaking. This method makes it simple to make the moi moi using the traditional method, while retaining the fresh taste of the banana leaves without stress.
How to Peel Black Eyed Peas/Beans Quickly (Need a Food Processor)
You can peel beans extremely quickly using a food processor. Place the beans in a food processor, with some water, just enough to cover it. Pulse the food processor about 5- 6 times to agitate the beans. This process breaks the beans up and separates the skins of the beans from the beans themselves. Be careful, some water might splash out of the processor while pulsing the beans.
Pour the skinned beans in a bowl. Rinse several times to separate the beans from the skin, draining the skins with the water with each rinse. The skins should come off easily because the skins are lighter and should float easily to the top. Once the beans are clean, soak them in water for at least 4 hours or over night.
After the beans have soaked, drain the water that they have been soaking in, and rinse the beans one more time.
How to Make Moi Moi/Moin Moin
Step 1: First of all, start by skinning the beans. Simply soak the beans in water for 3 minutes, after about 3 minutes, the skin of the beans should start wrinkling a little bit. Skin them by rubbing them between your palms or using the faster food processor method outlined above.
Step 2: Blend the beans with 1 cup of water, the bell pepper, scotch bonnet peppers, onions and bouillon. I blended mine easily using a high powered blender. If using a normal blender allow your beans to blend for longer, stopping the blender every 30 seconds to allow it rest for 10 seconds. If the blade of the blender is not moving at all, add a little bit of water (just a little to allow the blade to move, not more).
Step 3: Place the blended beans in a bowl, mix in the oil and salt thoroughly then thin out the mixture with the hot water until it resembles the texture of a light cake batter (you may need less than 1/2 a cup of hot water, just make sure the texture is like a light cake batter). You can taste the mixture to adjust for salt ( you are just tasting for seasoning , so don’t expect it to taste good at this point since the beans are still raw).
Step 4: Prep the ramekins by brushing each one with oil on the inside like you would a cake pan. Fill each ramekin with the mixture till it is about 3/4 full, and then top it with a piece of fish.
Step 5: In a deep pot with a properly fitted pot cover, place a sheet of banana leaf, and pour boiling water into the pot till it is about 1 inch deep. Place the ramekins into the pot, on top of the banana leaves. The hot water should not be more than half way up the ramekin. Cover the ramekins with a sheet of banana leaf
Step 6: Depending on how wide your pot is, you may need to layer the ramekins in the pot. To do that, simply place the additional ramekins over the second sheet of banana leaf that covered the first layer of ramekins, then cover that layer with another sheet of banana leaf.
Step 7: Cover the pot, and allow it to steam on low heat for 50 minutes. After 50 minutes, check the the moi moi. Just like a cake, a skewer inserted into the middle of it should come out clean. If it doesn’t, allow it to continue steaming for another 10 minutes.
Allow the Moi moi to sit for 5 minutes then serve warm in the ramekin or unmolded.
I used 4 oz stainless steel ramekins, but you may use larger ramekins, it would probably just take a little more time to cook through.
There we go…Bon appetit! I daresay, this is arguably one of the most delicious dishes to be found in the wide variety of tasty Nigerian cuisine. This Nigerian bean pudding is another common staple that you will find featured in most Nigerian parties, weddings or even Nigerian homes. Moin moin is commonly eaten as a side with jollof rice, rice and stew, fried rice or on its own as a main dish with a side of garri, pap (or akamo) and yes also similarly to its fried bean fritter cousin Akara, as a burger!
Frequently Asked Questions
Moi moi leaves are from a tree native only to West Africa and as such are quite rare abroad, especially in the US. Depending on how ethnically diverse your city is, you may be lucky enough to find some in stock in local African, Nigerian, Caribbean or even International stores, especially if you live in Northeast and South areas like New York, Baltimore, Dallas or Philly etc where there is a significant Nigerian population. Another possible location many sleep on are Asian markets, where one can find a large variety of ethnic goods, many quite close to what is available in Africa. They might be difficult to recognize because of the non-English labels or different names but if you have a good eye, you just might be fortunate enough to spot them (that’s how we found these banana leaves). One must also consider the added risk of preservative chemicals required for exportation of these leaves to the US. Since this will be coming in direct contact with your food many Nigerians in diaspora do not consider it worth the risk and would settle for banana leaves and ramekins, foil paper or even transparent plastic bags as a substitute.
In Nigeria beans is commonly ground using industrial grinding machines because of how hard it can be to properly grind the hard bean shell. The best blender for properly grinding beans for moi moi or otherwise is a high powered blender. This category of blender requires a lot of power (usually between 1000-1500 Watts versus normal blenders which vary from 300-750 Watts), has a lot more functionality and is quite capable of handling a variety of food textures including beans. Since high powered blenders might be more expensive or unavailable, normal blenders will suffice and can be successfully used instead with the method described in the recipe.
Moi Moi (Moin Moin) Recipe
Ingredients
- 1.5 cups of black eyed peas
- 1/2 large bell pepper
- 2 scotch bonnet/ habanero peppers
- 1/2 cup neutral unflavored oil I used sunflower oil
- 1/2 large onion I used a red onion
- 8 oz smoked de-boned fish broken into small pieces
- 3 tsp bouillon
- 3 tsp salt or salt to taste
- 1/4 – 1/2 cup hot boiling water
- 3-4 broad sheets of banana leaves
Instructions
- To skin the beans, soak the beans in water for 3 minutes, after about 3 minutes, the skin of the beans should start wrinkling a little bit.
- Place the beans in a food processor, with water, just enough to cover it, then pulse the food processor about 5- 6 times to agitate the beans. This process breaks the beans up and separates the skins from the beans. Watchout for splashing water!
- Pour the skinned beans in a bowl. Rinse several times to wash off any loose skin, draining the skins with the water with each rinse. The skins should come off easily because the skins are lighter and should float easily to the top.
- Once the beans are clean, soak them in water for at least 4 hours or over night.
- After the beans have soaked, drain the water that they have been soaking in, and rinse the beans one more time.
- Blend the beans with 1 cup of water, the bell pepper, scotch bonnet peppers, onions and bouillon.
- Place the blended beans in a bowl, mix in the oil and salt thoroughly then thin out the mixture with the hot water until it resembles the texture of a light cake batter (you may need less than 1/2 a cup of hot water, just make sure the texture is like a light cake batter).
- You can taste the mixture to adjust for salt (it is will not taste good at this point since the beans are raw but at this point you are just tasting for seasoning).
- Prep the ramekins by brushing each one with oil on the inside like you would a cake pan. Fill each ramekin with the mixture till it is about 3/4 full, and then top it with a piece of fish.
- In a deep pot with a properly fitted pot cover, place a sheet of banana leaf, and pour boiling water into the pot till it is about 1 inch deep. Place the ramekins into the pot, on top of the banana leaves. The hot water should not be more than half way up the ramekin. Cover the ramekins with a sheet of banana leaf
- Depending on how wide your pot is, you may need to layer the ramekins in the pot. To do that, simply place the additional ramekins over the second sheet of banana leaf that covered the first layer of ramekins, then cover that layer with another sheet of banana leaf.
- Cover the pot, and allow it to steam on low heat for 50 minutes. After 50 minutes, check the the Moi moi. Just like a cake, a skewer inserted into the middle of it should come out clean. If it doesn't, allow it to continue steaming for another 10 minutes.
- Allow the Moi moi to sit for 5 minutes then serve warm in the ramekin or unmolded.
Video
@yummymedley My mom has been teaching me a few things lately and how to properly wrap moimoi is one of them. At my big age, my mommy still cooks for me and her moimoi is one of my favorite dishes. And yes, I don't find it necessary to skin the beans because I'm trying to preserve the fiber, and it's also less work. #Nigerianfood #westafricanfood #beans #moimoi #ethnicfood ♬ original sound – Yummy Medley
Notes
If you want to try another bean recipe, why not check out my delicious Vegan Akara: West African Black Eyed Pea Fritters recipe or explore some of my other West African recipes by clicking here.
13 Comments
Sebastian Wahl
December 22, 2017 at 11:59 amThanks for posting this fabulous recipe. Will make as soon as I can figure out a steamer set up.
CrackerJack
March 24, 2018 at 12:45 amMoi god, this is amazing! Nice pictures and really cool website. Much obliged for the info on moi moi.
Lois. O
March 26, 2018 at 4:41 pmYou are very CrackerJack!
Remi
October 20, 2018 at 3:57 amAnd I just feel like trying this moimoi today. Thanks for your cooking made simple approach of teaching. I hope it goes well for me on this occasion.
Lois
October 20, 2018 at 2:14 pmI hope so too Remi!!!
Donna
June 4, 2019 at 8:18 pmI am born and raised in the U.S. One of my friends from my old neighborhood is Nigerian and she introduced me to the deliciousness of Moi Moi. We moved and I rarely see her now, yet I occasionally get a craving for it. I tried your recipe, and the result was wonderful!
I changed it a little bit. I left out the Scotch Bonnet peppers because I can’t handle spiciness, lol. I used some chili pepper and a tablespoon of tomato paste instead. (I might go wild add in a dash of hot sauce next time, lol.)
I have an electronic pressure cooker made by the Elite Co. I followed your banana leaves – ramekins- hot water surrounding them – cover with banana leaves method. I cooked two batches of five ramekins, each batch taking 6 minutes once the appliance reached full pressure. They came out firm but moist. So pleased with the result!!
Divine! Thanks for sharing the recipe!
Lois
June 24, 2019 at 10:12 amI am happy it worked out Donna!!! Honestly, I confess that probably add a little more scotch bonnet peppers than I do when creating recipes because my family and I love spicy food, but I can totally understand omitting it. Try it with the hot sauce though, you might just enjoy it a little more than you think.
Lyndsey Dianne
October 27, 2019 at 6:41 pmExcellent recipe. Exactly what I needed. Thank you so much for posting this. I’m not Nigerian, but my husband is and I try to incorporate Nigerian dishes into our meal routines. But I find a lot of the recipes hard to follow either because of the vernacular or the loose measurements. It’s hard to just add “some” of this or that when you haven’t grown up with the flavors you’re trying to produce. Clear measurements are really helpful. I even have a Nigerian cookbook with a Moin Moin recipe in it, but I couldn’t follow it. I didn’t understand why she was talking about putting knots of newspaper at the bottom of the pot. 😆 But after seeing your pictures it made sense. You’re just trying to lift them off the bottom so you steam cook them, not boil them in the water. Most steamer trays that come with large pots aren’t deep enough to hold more than 2 of foil mini loaf pans (5 for $1 at Walmart if anyone’s wondering), so you have to improvise with newspaper, banana leaves, or balls foil (which I used).
This recipe with the images was perfect. 5 stars all the way!
Lois
December 1, 2019 at 7:36 pmSo happy to hear That this worked out for you Lyndsey!!! I completely understand the struggle of understanding measurements especially when you are new to the cuisine.
Nk
September 24, 2021 at 3:45 pmWhat actually gives the moi moi colour since you didn’t list tomatoes as one of the ingredients
Enya
February 24, 2020 at 5:09 pmHey i totally love this..the only reason i am not giving it five star is because of the tweaking. I find that it works better if soak the whole beans for 4 hours straight up before attempting to remove the skins. Im Nigerian all the way but my husband is French and I like to show him our naija food swag from time to time. I really love your bio and our you referenced ur hubby..lol ..
Lois
February 24, 2020 at 6:43 pmHi thanks kindly for the compliments! I’m glad you found a method that works for you. Hope your husband loved the moi moi!
KUEGAH-TOYO Asusuo Pascal
April 18, 2022 at 12:38 pmThanks for giving the diaspora the opportunity to discover this succulent dish I used to crave for while I was home. I also believe many like me who grew up home before moving far abroad or elsewhere in the continent will use your marvelous recipe to rediscover this exceptional cuisine.
I admit I have been promising friends here that I’ll make them discover this dish since about 4 years ago and have been doubting if I can still be able to do it alone, thinking I forgot the recipe. But by searching on net and falling on your recipe, I proudly day I haven’t forgotten it at all. As I was reading you, I was just remembering every gesture of my grandma when she would prepare this dish and I would sit in the kitchen watching every single thing she would do until we were all served at table.
Thanks for the good job