Moi Moi Recipe: How to Make Nigerian Steamed Bean Pudding

Soft, savory and a little spicy, moi moi (also spelled moin moin) is Nigeria's much-loved steamed bean pudding. Peeled black-eyed peas are blended with peppers and onion, seasoned, then steamed until they set into tender, golden slices. It's the side at every party next to jollof, a Sunday breakfast with pap, and a lunchbox favorite. Here's how to make it at home.

Ingredients

How to make moi moi

1. Soak the beans. Soak peeled beans in water for 30 minutes to soften. (Using unpeeled beans? Soak 1 hour, then rub them between your hands and float the skins away.)
2. Blend until very smooth. Drain and blend the beans with the bell pepper, scotch bonnet and onion, using as little water as possible. The smoother the paste, the silkier the moi moi.
3. Season. Pour into a large bowl. Stir in the oil, crayfish, crushed Maggi and salt.
4. Loosen the batter. Add warm stock a little at a time until it pours like thick pancake batter. Taste and adjust the salt.
5. Whisk. Beat the mixture with a spoon or whisk for 2 to 3 minutes. The air makes it light.
6. Fill the cups. Grease ramekins, foil cups or small heatproof bowls. Fill each about three-quarters full and push in any fillings.
7. Steam. Put the cups in a large pot with water about 2 inches deep. Cover tightly and steam on medium heat for 45 to 60 minutes. Top up with hot water if it runs low.
8. Check. Moi moi is ready when it's firm and a knife comes out clean. Let it rest 5 minutes before unmolding.

Tips for perfect moi moi

• Watch the water. Too much makes moi moi soft and runny; too little makes it dry and crumbly. Aim for thick but pourable.
• Don't skimp on oil. It keeps moi moi moist and gives it its rich color. Palm oil gives a deeper, more traditional flavor.
• Keep the steam steady. Opening the lid too often lets the heat escape and slows setting.
• Leaves or cups. Many families steam moi moi in ewe eran (moi moi leaves). Foil cups or ramekins work just as well at home.

What to eat with moi moi

Moi moi goes with jollof rice and fried rice at parties, with pap (ogi) or custard for breakfast, with bread, or with soaked garri on a hot afternoon.

Shop moi moi ingredients

Peeled Black-Eyed PeasNo peeling needed → Honey Beans (Ewa Oloyin)Sweeter moi moi → Epo Pupa Red Palm OilRich color → Jumbo Crayfish SeasoningCrayfish flavor → Maggi Seasoning CubesMust-have → Ogi (Pap) for BreakfastServe with it →

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Moi moi questions

What's the difference between moi moi and akara?

They're made from the same blended bean paste. Moi moi is steamed into a soft pudding, while akara is deep-fried into crispy fritters.

Why didn't my moi moi set?

Usually too much water in the batter, or not enough steaming time. Make the batter thick but pourable and steam until a knife comes out clean.

Can I use unpeeled beans?

Yes, but you need to remove the skins first: soak for an hour, rub the beans between your hands and pour off the floating skins. Peeled beans skip this step.

Can I freeze moi moi?

Yes. Wrap cooled moi moi well and freeze for up to 2 months. Reheat by steaming or in the microwave.

Is moi moi healthy?

Moi moi is high in plant protein and fiber from the beans. The oil adds calories, so use a little less if you're watching fat.

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