Nigerian Moi Moi Recipe (Steamed Bean Pudding)
Nigerian Moi Moi is a classic steamed bean pudding made from blended black eyed peas and bold Nigerian spices. This easy recipe uses aluminium cups for perfectly shaped individual portions; a protein rich traditional Nigerian dish perfect as a side, snack or light meal.
Servings 8
Calories 160kcal
Cost $10
Equipment
- 1 Blender for blending the beans and peppers into a smooth texture
Ingredients
- 4 cups beans Use dried black eyed peas; soak for 5 minutes and peel the skin off before blending for a smooth silky moi moi texture
- 1 bulb ginger Blend fresh with your pepper mix for the deepest flavor, Avoid using powder substitutes
- 1 bulb bulb of garlic Use fresh cloves, peeled and blended directly into your pepper mix for the boldest most authentic flavor
- 4 bulbs onions Use red onions for the best flavor depth in your moi moi batter
- 2 bell peppers Use red bell peppers for natural sweetness and a vibrant color in your moi moi batter
- 4 chili pepper Adjust quantity to your heat preference; reduce to 2 for a milder version
- 8 fresh pepper ata rodo- Substitute with scotch bonnet for a more authentic Nigerian flavor and heat level.
- 2 stocks seasoning cubes Maggi or Knorr work best. Crumble before adding to the batter for even distribution
- 1 cup crayfish Gives authentic Nigerian flavor. Available at African grocery stores or online on Amazon.
- 1 cup groundnut oil Adds moisture and richness to your moi moi. Do not skip this ingredient
- 2 teaspoon Salt Add to taste. Season your batter gradually before pouring into cups
- 5 cups Water for blending and mixing Add gradually while blending to achieve a smooth pourable batter consistency
Instructions
- Step-by-Step Preparation on How to Make Nigerian Moi Moi (Steamed Bean Pudding) at Home:
- Step 1: Wash and Peel the Beans
- First, I soaked the 4 cups of beans for a few minutes to soften the skin. Then, I rubbed the beans between my palms to remove the husk. Once the husk was off, I rinsed several times until only the clean white beans were left.
- This step can be a bit time-consuming, but it’s worth every minute because it gives your food a smooth and perfect texture.
- Step 2: Next, I peeled the onions, garlic, and ginger, then washed the bell peppers and chili peppers. These will give your food its bright color and flavorful kick.
- I also washed the crayfish to remove any sand or dirt. Keeping your ingredients clean is essential for achieving that professional, market-fresh taste.
- Step 3: Blend Everything Smoothly
- In my blender, I combined the beans, onions, ginger, garlic, peppers, and crayfish. I added a little water to help the blades move smoothly, then blended until the paste became very fine and smooth.
- The texture of your blended beans determines how soft this dish will turn out. Therefore, take your time here—blend until the mixture feels like thick pancake batter.
- Step 4: Mix and Season
- After blending, I poured the mixture into a large bowl. Then I added: Salt, 2 seasoning cubes, 1 cup of groundnut oil, and a bit of water to loosen the texture slightly.
- I stirred everything thoroughly using a wooden spoon. The oil gave it a shiny look, while the crayfish and pepper paste deepened the flavor.
- If you want your meal to come out soft and fluffy, make sure to stir very well. This helps air mix into the batter, creating a lighter texture after steaming. This recipe is a go to every weekends
- Step 5: Steam the Nigerian Moi Moi (Steamed Bean Pudding)
- I brushed some oil on the bowls (you can use ramekins, foil, or leaves). Then I poured the mixture halfway into each container to allow room for it to rise.
- Next, I placed them in a large pot lined with a few pieces of banana leaves at the bottom to prevent burning. I added hot water halfway up the sides, covered the pot tightly, and steamed for about 45 minutes to 1 hour.
- Check occasionally and add more water if needed. When a fork inserted into the center comes out clean, your Moi Moi is ready!
Notes
Preparation tip:
Soak your black eyed peas for at least 30 minutes before blending for a smoother batter and easier peeling.
Consistency tip:
Your batter should be smooth and pourable but not too watery. The right consistency ensures your moi moi sets firmly and holds its shape when removed from the cup.
Aluminium cup tip:
Grease your aluminium cups lightly with oil before pouring in the batter to prevent sticking and ensure easy removal after steaming.
Steaming tip:
Ensure your pot has enough water throughout steaming and never let it run dry. Check water level every 15-20 minutes and top up with hot water as needed.
Serving suggestion:
Best served hot alongside Nigerian jollof rice, ogi, garri or eaten alone as a satisfying protein rich snack.
Storage:
Store leftover moi moi in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 10 minutes or microwave for 2 minutes until heated through
Soak your black eyed peas for at least 30 minutes before blending for a smoother batter and easier peeling.
Consistency tip:
Your batter should be smooth and pourable but not too watery. The right consistency ensures your moi moi sets firmly and holds its shape when removed from the cup.
Aluminium cup tip:
Grease your aluminium cups lightly with oil before pouring in the batter to prevent sticking and ensure easy removal after steaming.
Steaming tip:
Ensure your pot has enough water throughout steaming and never let it run dry. Check water level every 15-20 minutes and top up with hot water as needed.
Serving suggestion:
Best served hot alongside Nigerian jollof rice, ogi, garri or eaten alone as a satisfying protein rich snack.
Storage:
Store leftover moi moi in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 10 minutes or microwave for 2 minutes until heated through