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.