Moin Moin/Moi moi – This recipe makes a delicious savory moi moi. Soft and moist but not mushy. It is firm enough to hold its shape. I’m sure you will love it!
Moi Moi Recipe
Moin Moin/ Moi moi is traditionally steamed inside a pot using leaves such as the ”Ewe eran ” (Thaumatococcus daniellii) or Banana leaves. Other heat-proof bowls like Ramekins, Aluminium Foil Pans, baking pans can also be used.
If you prefer baked Moin moin and not steamed on the stove top, you can check that here.
What is Moi moi
If you’re sitting there wondering what this is all about, Moi moi is a savory steamed traditional Nigerian main dish made from a mixture of peeled black eyed peas, peppers, onions, and other condiments and seasoning.
It is often served as lunch or dinner and we reheat the leftover in the morning and use it as a side paired with pap or custard.
What to serve with Moi moi
There are also several different ways to serve up moi moi because it’s really versatile. You can serve it with a side of garri, pap (ogi – fermented corn meal), stuff it inside your bread, dip it in Ketchup, serve a side with White Rice or Jollof Rice and the list goes on and on as your mind can create.
Customize to your own taste
Think of this pudding as a blank canvas that you can customize the way you want. Want more of a kick? Add more habaneros. Don’t eat fish, add beef liver.
What do I need to make Moi moi?
- 11/2 Cups dry beans Black eyed Peas or Brown Beans-”Ewa Oloyin”
- 1 Red Bell pepper/Tatashe Medium size
- 1 Habanero/scotch Bonnet/Rodo
- 3/4 Cup Diced onion
- 2 Tablespoons Crayfish
- 1/4 Cup Vegetable Oil
- 2 Bullion Cubes
- 3/4 Cup cooked minced Fish
- 3 Hard boiled Eggs
- Salt to taste
How to make moi moi
- Soak the Beans for 15 minutes depending on how dry your beans are. The drier beans tend to be ready for peeling faster than the less dried beans.
- Pour the Beans in the Blender and add twice as much water as the Beans (by volume) blend the Beans for 3-4 seconds per time and repeat this 3 to 4 times – Remember we are peeling the beans and not blending them.
- Pour the beans back into a large bowl and add enough water to fully cover the Beans. Now agitate the Beans with your fingers and the skin will float then quickly separate the skin from the Beans by pouring through a sieve.
- Once that is done, pour the peeled Beans (the skinless Beans) inside a Blender, together with the Red Pepper, Habanero, and Onion – Blend to the smoothest consistency you can ever get.
- Combine the blended mixture with the remaining ingredients except for the boiled Eggs.
- Spray or brush the container you will be using with oil. Pour the mixture into the container and place the boiled egg over it. Cover it with a lid or seal with foil paper.
- Line the base of a large pot with either foil paper, sticks, leaves. Add enough water to the pot. (Add just enough not to submerge the moi moi bowls). This is to prevent the Moin moin from sticking to the base of the pot in case the water dries up before the moin moin gets done.
- Arrange the Moin moin inside the Pot and cook till done. This should take about 45 minutes to 1 hour a little more or less depending on the quantity of the Moin moin mixture in each container.
- To check for doneness, insert a toothpick into the middle of the Moin Moin/Moi. The toothpick should come out fairly clean and not wet.
- Remove from heat and serve.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5 People
A mistake that is often made is not blending the Moin Moin/Moi moi very well. The Moin Moin/Moi moi pudding should be as fine as it could be, because a grainy texture pudding will affect the appearance of the moin moin/Moi moi and it will not be pleasant to the feel of the mouth when it’s being eaten.
Thank you very much for your time. Now, I’m confident that you can make this at home. There are hundreds of interesting recipes. Let’s get cooking!