Moi moi (moin moin) is made from peeled beans blended smooth with peppers and steamed until it sets into a soft, savory cake. The two keys are getting the beans truly smooth and lump-free, and a batter that's loose enough to steam light — not dense.
Ingredients
- 2 cups peeled black-eyed or brown (honey) beans
- 1 red bell pepper · 1 scotch bonnet · 1 onion
- ⅓ cup vegetable oil
- 2 tbsp ground crayfish · 2 stock cubes · salt
- 2–3 boiled eggs, sliced · cooked fish/corned beef (optional)
- About 1 cup warm water or stock to blend
Method
- Soak the beans 10–15 minutes, then rub between your hands to remove the skins (or use pre-peeled beans). Rinse away the loosened skins.
- Blend the peeled beans with the red pepper, scotch bonnet and onion, adding just enough warm water to get a very smooth, lump-free batter.
- Stir in the oil, ground crayfish, crushed stock cubes and salt. The batter should be pourable, like a thick pancake batter — add a little more warm water if needed.
- Grease ramekins (or line cups with banana leaf/foil). Pour in the batter, then tuck a slice of boiled egg and a piece of fish into each.
- Steam in a covered pot with an inch of simmering water for 45–60 minutes, until a knife comes out clean and the moi moi is firm and set. Cool slightly before unmolding.
🫘 Blend it really smooth
Grainy moi moi comes from under-blended beans. Take the time to get the batter completely smooth and well-aerated — that's what gives it the signature soft, cake-like texture.
The steamed bean pudding
Moi moi (or moin moin) is a Nigerian steamed bean pudding — blended peeled black-eyed peas, peppers, onion and spices, poured into wraps or tins and steamed into a savoury, silky, protein-rich cake. Often studded with boiled egg, fish or corned beef, it's a party staple and a genuinely nutritious everyday food.
Get the beans properly peeled and the texture is like velvet.
Ingredient notes & substitutions
- Black-eyed peas — peeled, with the skins removed. This is essential for the smooth texture.
- Peppers — red bell pepper for sweetness and scotch bonnet for heat, blended in.
- Aromatics — onion, ground crayfish and good stock or seasoning.
- Oil — a little vegetable or palm oil for richness.
- Add-ins — boiled egg, sardines or corned beef.
🔥 Pro tips
Peel the beans thoroughly — soak them and rub the skins off — because leftover skins make moi moi grainy and dull-coloured. Blend to a very smooth batter with just enough liquid; too much water and it will never set. Steam gently and don't rush it: it needs time to firm into a sliceable cake.
Common mistakes to avoid
- Unpeeled beans. The texture turns grainy and the colour goes muddy.
- Batter too watery. It won't set — go sparing with the liquid.
- Steaming too hot and fast. Gentle, steady steam gives the best texture.
- Under-seasoning. Moi moi needs bold seasoning to shine.
What to serve with moi moi
- With jollof rice at a party.
- With pap (custard) for breakfast.
- On its own as a light, protein-rich meal.
Storage & reheating
Moi moi keeps for 3–4 days in the fridge; steam or microwave it to reheat. It freezes well for up to 3 months — thaw and steam gently to bring back the texture.
Moi moi FAQ
What is moi moi?
A Nigerian steamed pudding made from blended peeled black-eyed peas, peppers and seasonings, often with egg or fish inside.
Do I have to peel the beans?
Yes, for the classic smooth texture and colour. Soak them and rub the skins off before blending.
Why won't my moi moi set?
The batter was too watery. Use just enough liquid to blend, and steam it long enough to firm up.
What can I use to wrap or steam it?
Banana or uma leaves traditionally, but ramekins, foil pouches or small tins all work.
Can I make it vegetarian?
Yes — skip the fish and crayfish, season well with vegetable stock, and it's a hearty vegetarian dish.