How to make Nigerian Moi-Moi (Foolproof Recipe)

Moi-Moi (steamed bean pudding) is a Nigerian delicacy made with ground beans and other ingredients. It can be enjoyed on its own or served alongside dishes like jollof rice, fried rice, pap, and custard. 

Some people say Moi-Moi is difficult to make, and with good reason. Due to the method of cooking, it’s hard (more like impossible) to rectify any errors once the cooking starts. So you have to ensure that you get the mixture right before it touches the stove (or oven).

There are several ways to cook Moi-Moi; it can either be streamed in banana leaves, Uma leaves, foil containers, plastic bags, ramekins, mugs, or tins. 

This is a foolproof recipe that helps take the guesswork out of the process. By following the process described here, you can be sure of getting perfectly made, fluffy Moi-Moi every time.

Ingredients: 

• 2 cups beans
• 2 large red bell peppers, deseeded
• 2 medium onions
• 5-10 scotch bonnet chilies (depending on your heat tolerance)
• 1/2 cup dried crayfish
• 1/2 cup vegetable oil
• 1 cup cooked Prawns – optional
• Mackerel fish, flaked – optional
• 2 cups fish or chicken stock
• 3 hard-boiled eggs, sliced (optional)
• 3 seasoning cubes
• ½ tsp salt

You will also need:

• Uma/banana leaves or your choice of container
• A high power blender
• Mixing bowls
• Wooden spoon
• Scooping spoon
• A large pot

Preparation

1. The first step is to peel the beans. To do this, soak the beans in water for 5 mins, drain the water and transfer the beans to a blender. Pulse for a few seconds. Repeat this process a few times till you can see the skins separated from the beans. Note: Be careful not to grind the beans at this stage.
2. Transfer the beans to a bowl, add enough water to cover the beans, and rub between your palms. You will notice the skins floating to the top. Scoop them out and repeat the process until you’ve gotten rid of all the skin.
3. Soak the peeled beans in water for a further 1hr to soften.
4. Blend your beans together with bell peppers, onions, crayfish, and chillies till smooth. You can do this in small batches to avoid overloading your blender. While blending, add just enough water to allow the blades of your blender to move freely.

4. Transfer the bean puree to a bowl. Add the oil and mix thoroughly; then add the seasoning cubes, salt, and stock. Note: you should have a semi-fluid consistency that is not too thick or runny, if it’s too thick, add a bit more water.
5. Use a wooden spoon to mix the batter thoroughly for 5-7 mins. This helps to incorporate air into the batter, to give the moi-moi a fluffy texture.
6. Add your flaked fish and prawns and mix gently to incorporate.
7. Scoop the batter into your desired containers and add some slices of egg to each container.
8. Place the containers in a large pot and add boiling water. Add just enough water to submerge the containers.
9. Cook on medium heat for 45mins to an hour. The time it takes to cook the moi-moi depends on the container user and the quantity of batter in each container. To test for doneness, insert a toothpick to the middle of moi-moi. If the toothpick comes out fairly clean, the moi-moi is ready.
10. Remove from heat and leave to cool a bit before serving.