Traditional Nigerian Moi Moi Recipe

Ingredients

2 cups of peeled black-eyed peas
1 large bell pepper
2 scotch bonnet peppers
1 large onion
1 cup of fish or chicken broth
2 cups of vegetable oil
4 boiled eggs
2 medium mackerel fish (cooked and flaked)
1 cup of crayfish (optional)
1 tablespoon of salt
2 Maggi cubes or any other bouillon cubes
2 teaspoons of curry powder (optional)
1 teaspoon of thyme (optional)
2 cups of water

Steps and instructions

Soak the black-eyed peas in water for about 20 minutes until the skin is soft enough to remove. Rub the peas between your palms to peel off the skin. Rinse the peas to remove the skin and soak in water overnight.
Blend the soaked and peeled peas along with bell pepper, scotch bonnet peppers and onions in a blender until you achieve a smooth paste. Be sure to add a little water for easy blending.
Transfer the blended mixture into a large bowl. Gradually add the fish or chicken broth while stirring the mixture continuously to make it fluffy. You may add the broth until you get your desired texture.
Add vegetable oil, salt, bouillon cubes, curry powder, and thyme to the mixture. Mix thoroughly until all ingredients are well incorporated.
Stir in the flaked mackerel fish and crayfish (if using) into the mixture. Ensure it's well mixed.
Grease your heatproof containers with a little oil. Pour the mixture into the containers, filling only two-thirds of each container.
Cut the boiled eggs into slices and add a slice into each container on top of the mixture.
Cover each container with a lid or aluminum foil and place them in a pot of boiling water. The water level should be at least half the height of the containers.
Steam for about 45 minutes to 1 hour, adding more water to the pot as necessary.
Check the Moi Moi for doneness by inserting a knife into it. If it comes out clean, then your Moi Moi is ready. If not, steam for an additional 10-15 minutes.
Once done, remove from heat and allow to cool before serving.

Tools for making

Blender - Needed to blend the black-eyed peas, peppers, and onions into a smooth paste.
Large bowl - Used to mix and combine the blended mixture with other ingredients.
Heatproof containers - Containers used to hold and cook the Moi Moi mixture.
Knife - Used to slice the boiled eggs and check the doneness of the Moi Moi.
Pot - Used to create a water bath for steaming the Moi Moi.
Lid or aluminum foil - Used to cover the containers during steaming.
Spatula or spoon - Used for stirring and mixing the ingredients.
Water - Used for soaking the black-eyed peas and for steaming the Moi Moi.

Recipe variations

Vegetarian/Vegan Option: Substitute the fish or chicken broth with vegetable broth or water to make a meat-free version.
Meat Variation: Add cooked and diced chicken, beef, or shrimp to the mixture for a protein-packed twist.
Spicy Twist: Increase the quantity of scotch bonnet peppers or add some crushed red pepper flakes for an extra kick.
Smoky Flavor: Add smoked fish or smoked turkey to the mixture to give it a delicious smoky taste.
Herb Infusion: Include chopped fresh herbs such as parsley, cilantro, or basil to enhance the flavors.
Vegetable Medley: Add finely chopped vegetables like carrots, spinach, or bell peppers to the mixture for added nutrition and color.
Coconut Milk: Replace a portion of the broth with coconut milk to impart a creamy and slightly sweet taste.
Crunchy Topping: Sprinkle some crushed peanuts or sliced almonds on top of the Moi Moi before steaming for a delightful crunch.
Experiment with Spices: Incorporate different spices like paprika, cayenne pepper, or garlic powder to customize the flavor profile.

Recipe overview

Moi Moi, also known as bean pudding, is a traditional Nigerian dish. Made with black-eyed peas, peppers, and a mixture of flavorful ingredients, it's a delicacy enjoyed by many. This delicious and nutritious meal can be enjoyed alone or as a side dish with other meals. It's also quite versatile, as it allows for the inclusion of other proteins like fish, eggs, or even crayfish. This Moi Moi recipe is fairly easy to prepare, and takes you through a step-by-step process to achieve a fluffy and tasty result. Expect a delightful blend of flavors, a hearty texture and a satisfying meal!

Common questions

Can I use canned black-eyed peas instead of soaking and peeling dried ones? Yes, you can use canned black-eyed peas as a shortcut. Simply rinse and drain them before blending.
What can I use as a substitute for scotch bonnet peppers? If scotch bonnet peppers are not available, you can use habanero peppers as a substitute.
Can I use a different type of fish for this recipe? Yes, you can use any cooked and flaked fish of your choice instead of mackerel.
Is crayfish necessary for the recipe? No, crayfish is optional. You can omit it if you don't have it or prefer not to use it.
Can I bake Moi Moi instead of steaming? Yes, you can bake Moi Moi in the oven. Preheat the oven to 350°F (180°C) and bake in a water bath for about 1 hour or until cooked through.
How long can I store leftover Moi Moi? Leftover Moi Moi can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze Moi Moi? Yes, you can freeze Moi Moi. Ensure it is completely cooled, then store it in freezer-safe containers or ziplock bags. It can be frozen for up to 1 month.
What can I serve with Moi Moi? Moi Moi is often served as a side dish or as part of a Nigerian breakfast or brunch. It pairs well with dishes like Jollof Rice, Fried Rice, Fried Plantains, or eaten on its own.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and achieve a smooth paste.
Blender - To blend the soaked and peeled black-eyed peas, bell pepper, scotch bonnet peppers, and onions into a smooth paste.
Heatproof Containers - Containers to hold and steam the Moi Moi mixture.
Steamer Pot - A pot with a steamer insert or a steamer basket to steam the Moi Moi.
Knife - For slicing the boiled eggs and checking the doneness of the Moi Moi.
Spatula or Spoon - For mixing the ingredients in the bowl and transferring the mixture into the containers.
Aluminum Foil or Lids - To cover the containers during steaming.
Pot or Kettle - To boil water for steaming the Moi Moi.

Origin stories

Moi Moi, also known as Moin Moin, is a beloved staple in Nigerian cuisine, with its roots deeply embedded in West African culinary tradition. This delightful dish, often served at big family gatherings and festive occasions, is enjoyed for its unique texture and flavor. Legend has it that Moi Moi was a result of culinary experimentation by a diligent Yoruba woman. She decided to blend her beans rather than cook them whole, and ended up creating a delightful pudding-like delicacy. Today, Moi Moi is not only a testament to the richness of Nigerian culinary artistry but also to the spirit of innovation that pulses through the heart of its people.

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.