Moi moi
A steamed pudding made of blended peeled black-eyed peas with peppers, onions and oil. It is soft, savory and often eaten with pap, rice or bread.
Moin-Moin-good: ProVeg International, CC0 (Wikimedia Commons)
Where it comes from
Moi moi comes from the Yoruba kitchen of southwest Nigeria, and is now enjoyed across the country and beyond at parties and weekday meals alike.
Explore the cuisine of Nigeria.
Recipe
Make Moi moi at home
Ingredients
- 2 cups black-eyed peas
- 2 red bell peppers
- 1 scotch bonnet
- 1 onion
- 1/3 cup vegetable oil
- 1 tbsp ground crayfish
- 2 boiled eggs, halved (optional)
- 1 stock cube
- salt to taste
- 1 cup warm water
How it's made
- Soak the beans for 10 minutes and rub to remove skins; rinse until the skins float away.
- Blend the beans with peppers, onion and a cup of water until smooth.
- Stir in oil, crayfish, stock cube and salt.
- Pour into ramekins or lined molds, adding an egg half to each if desired.
- Place in a pot with 2 inches of boiling water, cover and steam 45-50 minutes until firm.
- Cool slightly and unmold to serve.
Variations
- Moi moi elewe: wrapped in leaves.
- Fish moi moi with flaked mackerel.
Cook’s tip: Peel the beans well; unpeeled skins make a darker, coarser pudding.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Moin-Moin-good: ProVeg International, CC0 (Wikimedia Commons)