How to cook Nigerian Moi-Moi
How to cook Nigerian Moi-Moi
Cuisine: NigerianDifficulty: Medium6
servings45
minutes1
hour10
minutes1
hour55
minutesMoi-moi is a classic Nigerian delicacy made from blended peeled beans, peppers, and spices. It’s a rich source of protein and a beloved side dish that pairs perfectly rice, pap, bread or can be enjoyed on it’s own. This recipe uses the traditional leaf wrap method for an authentic flavor, but you can also use pouch or ramekins if preferred.
Ingredients
2 cups peeled brown/black eyed-beans
1 large red bell pepper
1 medium onion
2 scotch bonnet pepper (adjust as spice level desire)
1/2 cup vegetable oil or palm oil (optional for color and richness)
2 tablespoon ground crayfish
2 seasoning cubes
11/2 to 2 cups warm water (for blending and consistency)
1 boiled egg, sliced (optional)
1 can mackerel or sardines (optional)
1/2 cup deboned boiled fish or minced beef (optional)
Clean ewe eran leaves ( or foil pouches, ramekins, or plastic moi-moi containers)
Directions
- Prepare the Beans
soak the beans for 5-10 minutes and peel by rubbing between your palms or pulsing in a blender with water to loosen the skin. Rinse thoroughly until the skins are removed. - Blend the Ingredients
Add the peeled beans, red bell pepper, onion, scotch bonnet pepper into a blender.
Add some warm water to help it blend smoothly to a thick batter-like consistency.
Blend until smooth and velvety. - Season the Batter
Pour the mixture into a large bowl.
Stir in the ground crayfish, seasoning cubes, salt and oil( if using.)
Adjust water to ensure a slightly thick but pourable batter. - Add extras
Fold in your sliced eggs, fish or minced meat if desired.
Stir gently to distribute evenly. - Wrap and Seal
Leaf method: Rinse and soften the leaves over hot steam. Fold into cone shapes, fill halfway with the batter, and fold the top over to seal.
Foil pouch/mold method: Pour into foil pouches or containers and seal tightly. - Steam the Moi-moi
Line the bottom of a large pot with leaves or a steaming rack.
Arrange the wrapped moin-moin inside, add hot water to the bottom (not touching the wraps), and cover tightly.
Steam on medium heat for 1 hour – 1 hour 10 minutes, checking and topping up water as needed. - Test for Doneness
Insert a toothpick into one. If it comes out clean, it’s done. - To serve:
Enjoy hot or warm with:
Jollof or white rice
Pap (ogi/akamu)
Custard or bread
Or simply on its own
Notes
- Using ewe eran (banana/moinmoin leaves) gives a smoky, earthy aroma that elevates the taste of your moin-moin naturally.
