Do you want to know how to make Moi Moi? Several people who avoid eating beans prefer bean substitutes like moi moi also known as bean pudding. The love for Moi Moi transcends age, social status, and ethnic background, making it a unifying dish cherished by Nigerians from all walks of life. Whether served at home, in restaurants, or at social gatherings, Moi Moi remains a favorite among Nigerians who appreciate its rich taste and nutritional value.
What is Moi Moi?
Moi Moi is a staple of traditional Nigerian cuisine made particularly from beans (peeled black-eyed, brown, or white beans), pepper, onion, and other enriching condiment like hard-boiled egg, fish, and crayfish, with unique seasoning.
It is a popular dish commonly eaten at home and served on various occasions, including parties, celebrations, and family gatherings. Moi Moi is versatile and can be enjoyed as a main course or as a side dish with other Nigerian delicacies like Jollof rice, fried rice, and boiled or fried plantains. Many Nigerians also love to eat Moi Moi with various stews and sauces, creating a perfect balance of flavors.
Different Nigerian Names for Moi Moi
Some of the known variations for Moi Moi across Nigeria include:
The Yoruba-speaking regions of southwestern Nigeria
- Moin Moin
- Moyin Moyin
- Ekuru – (refers to a variant made with peeled beans).
The Hausa-speaking regions of some parts of northern Nigeria
- Moiyan Moyan
Igbo-speaking communities in some parts of southeastern Nigeria.
- Mei Mei
- Nni Oka
- Nni Oka Nni
- Ukpo Ogede
Ingredients for Making Moi Moi
- 2 cups of black-eyed or brown beans
- Peppers – Use a combination of 1-2 Red bell pepper (Tatashe) or 5-7 Cayenne pepper (Shombo) and 7-12 pieces of Scotch bonnet (Rodo)
- 1 big or medium-sized onion
- 2 tablespoons of ground crayfish or Unblended to blend together with the beans
- 1/2 cup of vegetable oil
- 2-3 hard-boiled eggs (Optional)
- 1 piece of Mackerel or Salmon Fish, finely cooked and minced (Optional)
- 2-3 chicken or beef cubes
- Salt to taste
- Warm water to mix
Important Notes on How to Make Moi Moi
- Color: To get the peachy color, the secret is the pepper. Some people prefer tomato puree, but using enough red bell pepper or Cayenne pepper is best and gives it the unique peachy color
- Texture: The smoother the blended ingredients, the smoother the texture of your Moi Moi
- Thickness: The Yoruba region loves lighter moi moi but the Igbo people prefer it thick. The water you add for mixing determines the thickness
- Oil Use: Moi moi is often made with vegetable oil but you can use palm oil as well (bleached) or a combination of both.
Instructions on How to Make Moi Moi
Step 1: How to Make Moi Moi
Peeling the Beans
By experience, soaking the beans for less than 5 minutes makes peeling much easier if you are peeling it manually. However, you can use a food processor to peel the beans faster.
- Soak the beans for 10 -15 minutes (Using a food processor)
- Drain and pour the soaked beans into the processor
- Pulse a few times to remove the skin
- Transfer the beans to a large bowl and add enough water to cover them.
- Swirl the mixture around until the skin floats to the surface, then carefully pour off the skin.
- Repeat this process a few times until all the skin has been removed.
Step 2: How to Make Moi Moi
- Place the peeled and rinsed beans in a blender with a little water. Blend until you get a smooth, thick paste as smooth as possible to achieve a fine texture and appearance. Then pour it out in a large bowl.
- Prepare the peppers and onion, and crayfish, if not blended, and place in the blender with a little water. Blend it very smooth then add to the blended beans in the bowl.
- In a small bowl, open the Maggi cubes and add little warm water to dissolve, mix thoroughly and add to the blended ingredients in the large bowl.
- Add salt, blended crayfish and mix everything thoroughly with a spatula to ensure the flavors are well-distributed.
- Add vegetable oil and warm water to the mixture (Be careful not to add too much water). Mix well until everything is evenly combined.
Step 3: How to Make Moi Moi
Preparing the Container, Wraps, or Bowl
Traditionally, Moi Moi is cooked by steaming it in a pot, wrapped in leaves like “Thaumatococcus daniellii” (Ewe eran) or banana leaves. This is usually substituted with alternatives such as ramekins, aluminum foil, baking pans, or oven-safe dishes.
- Grease the containers with vegetable oil. If using minced fish, you can add to the moi moi pudding mixture or place the fish or one slice of boiled eggs (if using) in each greased dish.
- After mixing the moi moi mixture thoroughly again, use a small cup or container to pour an amount of moi moi mixture into the greased containers, leaving some room at the top as the moi moi will expand during cooking.
- Arrange neatly into a big pot or steamer for about 45 minutes to 1 hour or until firm. To prevent water from entering the containers during steaming, cover each with aluminum foil or a tight-fitting lid.
Step 4: How to Make Moi Moi
- To check for doneness, insert a toothpick or the tip of a knife into the center of the moi moi. If it comes out clean, it’s done. If not, steam for a few more minutes until fully cooked.
- Allow the Moi Moi to cool slightly before removing from the dishes.
After leaving it to cool off, you can garnish the way you want. Moi Moi can be enjoyed as a main course or a side dish such as rice or plantains. Several people love it with pap or custard as well.
Try this dish for yourself and feel free to adjust the ingredients, spices, and seasonings to suit your taste preferences. Enjoy!