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How to make Moin Moin/Moi Moi

Moin Moin/Moi moi – This recipe makes a delicious savory moi moi. Soft and moist but not mushy. It is firm enough to hold its shape. I’m sure you will love it!

Moin moin/Moi moi

Moi Moi Recipe

Moin Moin/ Moi moi is traditionally steamed inside a pot using leaves such as the  ”Ewe eran ” (Thaumatococcus daniellii) or Banana leaves. Other heat-proof bowls like Ramekins, Aluminium Foil Pans, baking pans can also be used.

If you prefer baked Moin moin and not steamed on the stove top, you can check that here.

What is Moi moi

If you’re sitting there wondering what this is all about, Moi moi is a savory steamed traditional Nigerian main dish made from a mixture of peeled black eyed peas, peppers, onions, and other condiments and seasoning.

It is often served as lunch or dinner and we reheat the leftover in the morning and use it as a side paired with pap or custard.

What to serve with Moi moi

There are also several different ways to serve up moi moi because it’s really versatile. You can serve it with a side of garri, pap (ogi – fermented corn meal), stuff it inside your bread, dip it in Ketchup, serve a side with White Rice or Jollof Rice and the list goes on and on as your mind can create.

Customize to your own taste

Think of this pudding as a blank canvas that you can customize the way you want. Want more of a kick? Add more habaneros. Don’t eat fish, add beef liver.

What do I need to make Moi moi?

  • Black-eyed Peas or Brown Beans
  • Red Bell pepper/tatashe Medium size
  • Habanero/Scotch Bonnet/Rodo
  • 3/4 Cup Diced onion
  • 2 Tablespoons Crayfish
  • 1/4 Cup Vegetable Oil
  • Chicken bouillon Cubes
  • Fish – I like Mackerel or Salmon
  • Hard-boiled Eggs
  • Salt 

How to make moi moi

  1. Soak and peel the beans
  2. Blend with peppers and onions
  3. Season the batter
  4. Portion inside a heat safe container
  5. Steam

A mistake that is often made is not blending the Moin Moin/Moi moi very well. The Moin Moin/Moi moi pudding should be as fine as it could be, because a grainy texture pudding will affect the appearance of the moin moin/Moi moi and it will not be pleasant to the feel of the mouth when it’s being eaten.

Other recipes you might like

Thank you very much for your time. Now, I’m confident that you can make this at home. There are hundreds of  interesting recipes. Let’s get cooking!

The Nigerian Moin moin/Moi moi recipe

How to make Moin Moin/Moi Moi

Moin Moin/Moi moi - This recipe makes a delicious savory moi moi. Soft and moist but not mushy. It is firm enough to hold it's shape. I'm sure you will love it!
4.75 from 35 votes
Print Pin Rate
Course: Breakfast/Lunch/Dinner
Cuisine: African
Keyword: easy, homemade
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5 People
Calories: 155kcal
Author: Lola Osinkolu


  • 11/2 Cups dry beans Black eyed Peas or Brown Beans-''Ewa Oloyin''
  • 1 Red Bell pepper/Tatashe Medium size
  • 1 Habanero/scotch Bonnet/Rodo
  • 3/4 Cup Diced onion
  • 2 Tablespoons Crayfish
  • 1/4 Cup Vegetable Oil
  • 2 Bullion Cubes
  • 3/4 Cup cooked minced Fish
  • 3 Hard boiled Eggs
  • Salt to taste


  • Soak the Beans for 15 minutes depending on how dry your beans are. The drier beans tend to be ready for peeling faster than the less dried beans.
  •  Pour the Beans in the Blender and add twice as much water as the Beans (by volume) blend the Beans for 3-4 seconds per time and repeat this 3 to 4 times - Remember we are peeling the beans and not blending them.
  • Pour the beans back into a large bowl and add enough water to fully cover the Beans. Now agitate the Beans with your fingers and the skin will float then quickly separate the skin from the Beans by pouring through a sieve.
  • Once that is done, pour the peeled Beans (the skinless Beans) inside a Blender, together with the Red Pepper, Habanero, and Onion - Blend to the smoothest consistency you can ever get.
  • Combine the blended mixture with the remaining ingredients except for the boiled Eggs.
  • Spray or brush the container you will be using with oil. Pour the mixture into the container and place the boiled egg over it. Cover it with a lid or seal with foil paper.
  • Line the base of a large pot with either foil paper, sticks, leaves. Add enough water to the pot. (Add just enough not to submerge the moi moi bowls). This is to prevent the Moin moin from sticking to the base of the pot in case the water dries up before the moin moin gets done.
  • Arrange the Moin moin inside the Pot and cook till done. This should take about 45 minutes to 1 hour a little more or less depending on the quantity of the Moin moin mixture in each container.
  • To check for doneness, insert a toothpick into the middle of the Moin Moin/Moi. The toothpick should come out fairly clean and not wet.
  •  Remove from heat and serve.


  1. ***Don't use Tomatoes or Tomato based products when making Moin Moin/ Moi moi it makes it difficult for the Moin Moin/Moi moi solidify.
  2. ***Be sure to check the water level at least every 15 minutes to prevent the Moin moin from burning and top up the Water as required.
  3. ***Be careful with Salts - a little goes a long way.
  4. ***Soak the Beans even more if it's still hard after peeling it. Soft peeled Beans are easier to blend, thus preventing your Moin moin from becoming grainy.
  5. Wondering how to make Moin moin/Moi moi? Here is what you need to do


Calories: 155kcal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 44mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

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Recipe Rating


Wednesday 29th of December 2021

Welldone Chef. I really learnt from you. Thanks. I would like to ask how is moimoi roll-up made. Tim


Monday 6th of December 2021

I came here to ask because my friend said I should peel off the beans just 5-10 after soaking, whereas I came from home where they soak it for at least an hours for easy peeling and reason best known to my ancestors 😅😂.

Which do think is the best. I love your recipe style though.

Lola Osinkolu

Monday 6th of December 2021

Hi Teniola, I've been seeing people debate on this question for some time now. From my experience, I'll say that the length of time you soak your beans depends on the type of beans you are using. The big white beans tend to use a shorter time in the water because they peel faster while the tiny white beans tend to use a longer soaking time. I also discovered that the honey beans (ewa oloyin) doesn't require a long soaking time all about 5 minutes). In fact, it uses the shortest amount of time out of all the beans types I've used. I'll suggest you just keep an eye on the beans and peel it when it's ready. I hope that helps?


Saturday 27th of November 2021

I’m eating my previous comments - I found the rest of the measurements at the bottom of the page. My bad.😃


Wednesday 3rd of November 2021

Was that canned tuna fish in oil you added?

Lola Osinkolu

Thursday 4th of November 2021

Yes, Danielle. I also like to use salmon or Mackerel. I stay away from soft fish like sardine for this recipe.


Saturday 24th of July 2021

Juxt wow!!!