Authentic Nigerian Moi Moi Recipe: A Step-by-Step Guide

Ingredients

2 cups of Beans (Black-eyed peas or brown beans)
1 large Onion
2 Red Bell Peppers
2 Scotch Bonnet Peppers (or to taste)
1 cup of Flaked Fish (Mackerel/Dry Fish/Smoked Fish)
2 cooked Eggs
1/2 cup Vegetable Oil
1 cup of Beef or Chicken Stock
1 teaspoon Salt (to taste)
2 tablespoons Crayfish (Optional)
Water (as required)
Leaves (Banana leaves, Uma leaves) or Aluminium Foil for wrapping

Steps and instructions

Soak the beans in lukewarm water for 15-30 minutes.
Rinse the beans thoroughly and remove the peel. This should be easier after soaking. Rinse again.
Add the beans to a blender along with the onions, red bell peppers, and scotch bonnet peppers. Blend until smooth. You might need to add a little water to help the blender.
Pour the blended mixture into a large bowl. Add the flaked fish, vegetable oil, beef or chicken stock, crayfish, and salt. Mix thoroughly until everything is well combined.
Prepare your leaves or aluminium foil for wrapping. If you are using leaves, rinse them with warm water. If you are using aluminium foil, cut them into squares.
Take a spoonful of the mixture and place it in the middle of the leaf or foil. Add a slice of the cooked egg, then fold the leaf or foil to create a parcel.
Repeat the wrapping process for the rest of the mixture.
Add water to a pot and bring to a boil. Place the wrapped parcels in the pot. Make sure the water level is just below the level of the parcels.
Cover the pot and cook for about 1 hour. You may need to add more water during cooking to prevent burning.
Check one parcel to make sure the Moi Moi is set and cooked through. If it is, remove all the parcels from the pot and allow them to cool before unwrapping.
Your Nigerian Moi Moi is ready to be served.

Tools for making

Blender - For blending the beans and other ingredients into a smooth paste.
Large Bowl - To mix all the ingredients together.
Leaves or Aluminium Foil - For wrapping the Moi Moi mixture before cooking.
Pot - To boil the wrapped parcels of Moi Moi.
Knife - To peel the beans and slice the onions, peppers, and eggs.
Spoon - To mix the ingredients and scoop the Moi Moi mixture into the leaves or foil.
Cutting Board - To provide a surface for chopping and slicing.
Cooking Pot - To boil water for cooking the Moi Moi.
Colander - To rinse and drain the soaked beans.

Recipe variations

Vegetarian Option: Omit the flaked fish and replace it with diced vegetables like carrots, peas, and sweet corn.
Seafood Twist: Substitute the flaked fish with shrimp, crab meat, or diced calamari for a seafood variation.
Spicy Variation: Increase the quantity of scotch bonnet peppers or add extra hot peppers like habanero for a spicier kick.
Smoky Flavor: Add smoked turkey or smoked chicken to the mixture for a smoky taste.
Coconut Moi Moi: Replace the water with coconut milk for a rich and creamy coconut-flavored Moi Moi.
Herb-infused: Add fresh herbs like parsley, basil, or cilantro to the mixture for an aromatic twist.
Meat Lover's Delight: Include diced cooked meat such as beef, chicken, or turkey in the mixture for a meaty version.
Crust Variation: Instead of using leaves or foil, try using ramekins or oven-safe dishes to create individual portions with a different crust.
Spice Blend: Experiment with different spice blends like curry powder, thyme, or paprika to add extra flavor to the Moi Moi.

Recipe overview

Nigerian Moi Moi is a mouthwatering, protein-rich and flavorful steamed bean pudding from Nigeria. Popularly known for its soft texture and unique taste, Moi Moi is often served at parties, festive occasions and often accompanied with Jollof rice, a staple in West Africa. Our recipe uses a blend of beans, peppers, and other flavorful ingredients wrapped in leaves or foil and steamed to perfection. The inclusion of fish and eggs gives it an extra protein boost, and the peppers add a spicy kick. You can adjust the heat level to your preference. The process involves a few different steps, such as blending ingredients, wrapping them, and then steaming. Despite the various steps, this recipe is quite straightforward and the delicious result is well worth the effort. Enjoy the process of creating this delightful Nigerian dish and even more, enjoy the flavorsome result!

Common questions

Can I use canned beans instead of soaking and peeling fresh beans?
Yes, you can use canned beans as a time-saving alternative. However, make sure to drain and rinse the canned beans before blending.
Can I substitute the red bell peppers and scotch bonnet peppers?
Yes, you can use any type of red or orange sweet peppers instead of red bell peppers. If you prefer less heat, you can substitute jalapeno peppers for scotch bonnet peppers.
Do I have to use flaked fish?
No, the addition of flaked fish is optional. If you prefer a vegetarian version, you can omit the fish or substitute it with other ingredients like diced vegetables.
Can I use vegetable stock instead of beef or chicken stock?
Yes, you can use vegetable stock as a vegetarian substitute for beef or chicken stock.
How do I know when the Moi Moi is cooked?
You can check the doneness of the Moi Moi by inserting a toothpick or small knife into one parcel. If it comes out clean, the Moi Moi is cooked.
Can I reheat leftover Moi Moi?
Yes, you can reheat leftover Moi Moi by steaming it for a few minutes until heated through. It is best to wrap the leftover Moi Moi in leaves or foil to retain moisture.
What can I serve with Moi Moi?
Moi Moi is often enjoyed as a side dish alongside Nigerian Jollof Rice, Fried Rice, or as a protein-rich breakfast with Nigerian Akara (Bean Cakes).
How long does Moi Moi stay fresh?
Moi Moi can be stored in the refrigerator for up to 3-4 days. Make sure to wrap it tightly in cling film or place it in an airtight container to maintain freshness.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the ingredients and preparing the Moi Moi mixture.
Blender - Used to blend the beans, onions, and peppers into a smooth paste.
Pot - A cooking pot to boil the wrapped Moi Moi parcels.
Leaves or Aluminium Foil - Used for wrapping the Moi Moi mixture before cooking.
Knife - For peeling the beans and slicing the cooked eggs.
Spoon - Used for mixing the Moi Moi mixture and transferring it into the leaves or foil for wrapping.
Cutting Board - To slice the onions, red bell peppers, scotch bonnet peppers, and cooked eggs.
Strainer - For rinsing the beans before and after peeling.
Pot Lid - To cover the pot while cooking the Moi Moi parcels.
Water - Required for soaking the beans and cooking the Moi Moi.

Origin stories

Moi Moi is a beloved Nigerian dish, a testament to the nation's rich culinary heritage and talent for creating hearty, delicious food from simple ingredients. It traces its roots to the Yoruba people of Western Nigeria, a culture renowned for its vibrant arts and delectable cuisine. A fascinating aspect of Moi Moi is its name, which is an affectionate play on words from the Yoruba language. 'Moi Moi' is derived from 'moin moin', which is a delightful repetition of the word 'moin', the Yoruba name for the dish’s primary ingredient - peeled, ground, and cooked beans. This linguistic twist is a charming characteristic of the Yoruba language, where the duplication of a word often transforms the meaning into something broader or more profound. So, Moi Moi is not just a bean dish; it’s the ultimate bean dish, the bean dish par excellence. And this is an ethos that fits perfectly with the Nigerian spirit – it’s not just about doing something, but about doing it with utmost passion and to the best of our abilities!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.