is a delicious, savory steamed bean pudding made commonly in Nigeria from a
mixture of blended black eyed beans, peppers, onions, and spices.
beans, tatashe (red bell pepper), scotch bonnet pepper(fresh pepper), vegetable
Oil, tomato puree(for extra color, optional), crayfish, Onions bulbs,
eggs/cooked minced meat/Bone marrow/boiled fish, seasoning, water (as needed)
about 1 hour (or overnight) and wash it, by scrubbing off the bean
coat/skin. Make sure to remove all the
bean coat until you are left with white coat-less beans.
pour it into your blender. Add the peppers, onions, crayfish and stock cubes.
Add a little water to help the blender work better. Grind the beans until you
get a very smooth consistency, without granules or beans lumps.
beans into a wide bowl and stir slowly; add some water and continue stirring
until you get a lighter consistency, but not too watery.
oil, add salt , mix thoroughly and then take out your greased moi moi
containers or moi moi leaves/nylon.
each of the containers or moi moi leaf/nylon and add your egg or any other
garnishes you prefer. Seal or cover the containers/nylon and set aside.
pot with foil paper or the some moi moi leaves; pour in some water and set to boil. When the
water is boiling, place the sealed Moi moi into the pot of boiling water and
leave to steam.
to cook. Add a little quantity of water from time to time so that it doesn’t
begin to burn underneath. But be careful
not to add to much water as it might get into the Moi moi containers and ruin
the food by making it watery.
minutes, put a knife through the Moi Moi; if the knife comes out clean, then
the moi moi is ready. Enjoy!
time for Moi Moi depends on the type of container you are using and also on the
quantity of moi moi you are cooking
about whether the Moi moi is well cooked or not; it is advisable to leave it to
cook for about 1 hour (adding some water occasionally). The moi moi tends to
cook faster with the foil, nylons and leaves, but takes longer with the plastic