By Moi moi – You will love this savory, fluffy, and soft moin moin for breakfast, lunch, or dinner. It’s a simple comfort food classic!
Moi Moi Recipe
Moi Moi/ Moin Moin is a traditional Nigerian meal made from beans, onions, peppers, spices, and other ingredients. It is delicious, easy to make, and inexpensive.
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 is Moi-Moi?
I’ll explain what this dish is all about in case you’ve never heard of it before. Moin moin is a delicious, savory dish from Nigeria. It is made from peeled black-eyed peas, honey beans, or brown beans. These beans are blended with peppers and onions and then steamed. Other additions like fish, crayfish, boiled egg, and beef liver are added for more texture and nutrition.
This meal is a favorite in almost any Nigerian home. It is also known as olele, bean pudding, Moi Moi, or moin moin.
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, aluminum foil, and baking pans are also suitable.
If you prefer baked Moin moin and not steamed on the stovetop, you can check that here.
Making it well
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!s
Jokingly, we refer to Moi Moi as “elemi meje,” meaning it has “seven lives.” This is because mixing this bean pudding with extra protein, like fish, crayfish, boiled egg, boiled liver, and chicken stock, creates a perfect meal. It has a delicious taste that is hard to resist. It is so delicious, and the taste hits differently.
In my experience, one of the most common mistakes is not blending Moin Moin very well, and another common mistake is adding too much water when blending.
The moi moi pudding should be blended as finely as possible because a grainy pudding will affect the appearance and texture of the moin moin, making it unpleasant to eat.
You can check this post on ”how to make better moi moi” to troubleshoot your moi moi.
Peeling the beans
To peel the beans faster, you can use a food processor. Here’s how:
- Soak the beans for about 10 to 15 minutes.
- Drain and pour the soaked beans into the food processor.
- Pulse a couple of times to remove the skin
- Pour the beans into a large bowl. Add enough water to cover the beans.
- Swirl all around till the skin floats, then pour off the skin.
- Repeat the process a couple of times until all the skin come off.
Ingredients for making Moin Moin
- Black-eyed Peas or Honey Beans – Best to use black-eyed peas or honey beans (Ewa oloyin)
- Peppers – It’s best to use a combination of peppers like red bell peppers (tatashe) and scotch bonnet(rodo) for a deeper flavor profile.
- Onion – Onions, as always, bring out the flavor in the food.
- Crayfish – you can ground the dry crayfish with the beans or use powdered crayfish.
- Vegetable Oil/Palm oil – You can use palm oil, vegetable oil, or a mixture.
- Chicken bouillon Cubes – Add this for taste.
- Fish – This is optional but a great addition. The fish is boiled and cut into chunks. I like to use Mackerel or Salmon.
- Hard-boiled Eggs – Also a great addition!
- Boiled beef liver – This is also optional. It will make a great filing in the mix. I love it because beef liver is nutrient-dense.
- Salt – Add salt to taste
How to make Moi Moi
- Soak the beans. It would be best to soak your beans for about 10 to 20 minutes. Dryer beans tend to be ready faster, while less dry beans will take a little longer.
- Peel your beans. You can peel your beans manually by rubbing them together between your palms. That is a long process, so I have found a shortcut for peeling. I use a food processor. This is a fast way to peel your beans.
- Sieve the skin of the beans out. After peeling, wash your beans and sieve out the skin until you get clean beans. The skin would float itself while the seed would go down. You can soak the beans for 10 minutes more to make them softer.
- Blend the beans and other ingredients – Add the beans into the blender with pepper and onions. Add bouillon cubes, salt, and crayfish. Add a cup of water to blend.
- Turn the batter into a bowl. Inside the batter, add the groundnut oil and mix.
- Add fish chunks or liver. You can add boiled fish already cut into chunks or pour in liver cut into small pieces. Keep mixing.
- Prepare the bowls – Depending on what you want to use for your Moi Moi, wash it and oil the plates. I used Ramekins Bakeware for this recipe.
- Portion the batter to the bowls.
- Add the boiled egg on top. Add your boiled egg on top. You don’t have to push it deep into the mix.
- Put the pot on the stove and add boiled water.
- Arrange the Moi Moi in the pot and cover. Allow it to steam for like 45 minutes. If you notice that the water in the pot has dried up, carefully add more water.
- Carefully remove the Moi Moi from the plate and enjoy.
Customize to your 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 or corned beef.
Frequently Asked Questions?
How will I know that the Moi Moi is done?
There are two ways; the first way is the smell test. Once the smell fills the room, you will know it is done. This might be difficult if you aren’t used to making moi moi. You can try the knife test instead.
Dip the knife inside your moi moi; once it comes out fairly clean and not moist or liquid like the raw blended moi moi, you know it’s done.
Your moi moi should be moist but firm. It shouldn’t be crumbly or falling apart.
How long do I soak my beans before peeling?
The length of time you soak your beans depends on the type of beans you use. When the beans are really dry, they will take a shorter time to peel; if they are not so dry, it will take longer. The skin will still be attached to the beans.
Can I make moimoi without peeling it?
Yes, you can make moimoi without peeling the beans, though the texture and appearance would be different from the traditional version. Unpeeled beans have a slightly rougher texture because the bean skins remain in the mixture. Some people prefer this method because it saves time and retains more nutrients from the skin.
Can I use palm oil?
Yes, you can use either palm oil or vegetable oil. It depends on the one you prefer. You can also mix the two.
What can I use to mold my Moi Moi?
Traditionally, the leaves called “ewe eran” (Thaumatococcus daniellii) are used for steaming the moin moin. An alternative to that is banana leaves. However, not many people have access to these leaves, so we use heat-safe containers like ramekins, aluminum foil pans, and baking pans.
Notes/Tips
- Ensure that you blend your Moi Moi very well to get a smooth texture. Grainy texture affects the appearance of the Moi Moi and the texture in the mouth.
- Do not use too much water to blend the Moi Moi. Too much water makes it watery, and it wouldn’t mold well.
- Grease the molding bowl before adding the moi moi batter to prevent it from sticking to the bowl.
- Check the water level in the pot regularly to prevent your Moi Moi from burning.
- Do not use hot water to soak your beans. It will cook the beans a bit, resulting in a poorly textured moi moi. Use water at room temperature.
Watch how to make moi moi below:
Equipment used for making Moi Moi
- Big stainless pot
- Blender
- Food processor
- Ramekins or baking pan
- Spatula
What to serve with Moi moi
There are also several different ways to serve up moi moi because it’s really versatile. Here are some ways:
- Bread – Crusty Dutch Oven Bread, No-Knead Garlic Pull-Apart Bread Loaf, No-Knead Potato Bread, Easy Rice Flour Bread, No-Knead Rosemary Focaccia Bread, Bread Rolls, Sweet Milk Bread Recipe
- Classic Nigerian Salad, Pap or Custard, and Eko
- Rice – Nigerian Fried Rice Recipe, Nigerian Jollof Rice
You can also serve with garri, pap (ogi – fermented corn meal), and the list goes on as your mind can create.
Other Nigerian recipes to try:
- Yam Porridge/ Yam pottage
- West Africa Fufu
- Jollof Spaghetti recipe
- Ewa Riro (Stewed Beans)
- Akara Recipe – Nigerian Beans Fritters
- Nigerian Rice and Beans Recipe
- Ata din din (Fried Pepper Stew)
Thank you very much for your time. Now, I’m confident that you can make this at home.
This recipe was first published in 2015. It has now been updated with new pictures!
How to make Moin Moin/Moi Moi
Ingredients
- 1½ cups dry beans black eyed peas or brown beans-''ewa oloyin''
- 1 red bell pepper/tatashe medium size
- 1 habanero scotch bonnet/rodo
- ¾ cup diced onion
- 2 Tablespoons crayfish
- ¼ cup vegetable oil
- 2 bouillon cubes
- ¾ cup cooked minced fish
- 3 hard-boiled Eggs
- salt to taste
- 1 inch ginger
Instructions
- 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.
Notes
- ***Don’t use tomatoes or tomato-based products when making Moin Moin/ Moi moi it makes it difficult for the Moin Moin/Moi moi to solidify.
- ***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.
- ***Be careful with salt – a little goes a long way.
- ***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
Nutrition
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Please Ma, what are the measurements of your moi moi cooking pan? I’m trying to find a large enough pan for my ramekins. Thank you
Hi Liz, the pot I used for this recipe is huge! It’s 40cm (50 quarts)
Can I add little garlic to it?
Yes, Elizabeth, you can.
Very yummy and presentable
Also am I able to leave the fish out?
Sure, you can leave fish out.
Hello Chef Lola, I plan to use Honey Beans. Do you advise on soaking overnight or would that be too much?
All the best,
Dorcas
Hi Dorcas, honey beans typically require a minimal soaking time due to their tender skin, which readily peels off. Overnight soaking is generally unnecessary for this type of bean.
There is one key thing you didn’t say at all.
How high is the stove heat for steaming? High? Medium? Or long time low?
A medium heat is great to cook it. Thanks for the prompt.
I was careful with my salt and after everything there was no salt in the moi moi
So sorry about this. You can add in bit and taste before you start cooking.
Chef Lola, your presentation is so warm an easy to follow.
I’m not sure if I missed this, but can you advise on quantity of water and liquid in general?
Pour the Beans in the Blender and add twice as much water as the Beans (by volume) before blending. I hope this helps, Fola.
If you soak the beans for too long will it make it to come out good.
Thanks for sharing this ma’am.
Hi.
What about grounded beans powder? Will it give same result?
It will turn out nice but with a slight difference in taste.
Can I add fresh tomato stew to the moi moi mixture?
I haven’t tried it before. It may not go so well. Fresh pepper gives a nice result.
Hi chef lola, please i want to confirm that i won’t get bloating in my stomach before cooking the moimoi with your recipe. And thanks, your tip on soaking beans for 5 hours before cooking it has made eating beans healthier for me.
Rofiat, you won’t feel bloated. Ensure you soak the beans for long. Enjoy it!
Welldone Chef. I really learnt from you. Thanks. I would like to ask how is moimoi roll-up made.
Tim
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.
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?
I’m eating my previous comments – I found the rest of the measurements at the bottom of the page. My bad.😃
Was that canned tuna fish in oil you added?
Yes, Danielle. I also like to use salmon or Mackerel. I stay away from soft fish like sardine for this recipe.
Juxt wow!!!
The recipes is Excellent,allthough i added a glove of galic and a little bit of parsley.
Great idea Bodunde. Glad you enjoyed it! Thanks for the feedback.
It is really helpful
Nice recipe mam… Thanks for sharing this recipe
This is really understandable
How do you insert the boiled eggs?
@Vera, Whether whole or half-cut egg, just put into the mixture and gently push in. You can as well leave atop, it will cook.
I have learned alot
Thanks I have learn
Hey!! Thanks for the directions it really helped ✌️✌️
I’m glad 🙂
Great video. Just what I was looking for. The music was really distracting though.
@Naija Wife, lol just play back again. You can also mute video if you going by sight.
Nice one!! What is the size of the cup of bean that u use
I always use the standard American measuring cup for all my recipes except otherwise stated.
Hi, will try this recipe tonight. But you haven’t included what to do with the eggs and when to put them in.
Can you let me know please.
Hi Chaqi, I have updated the recipe to make it clearer. Thanks for bringing this to my attention.
Hi Lola, thanks for the guidelines. I noticed that my moin moin, is usually rough inside after cooking it. I don’t know what I didn’t add. I promised myself to keep trying till I get it well.
Thanks Ma
It is worthwhile to experiment by using chickpea flour instead of mashed means. Chickpea flour is also sold as “besan flour” in Indian spice shops.
This should be a big time saver.
PETER
DARWIN, AUSTRALIA.
Soaked and blended chickpeas will make good moin moin, however, I’m yet to try the flour but I’m thinking it should work because black-eyed peas flour works well.
Wow OMG is this actually the way to make moi moi I said to myself I HATE moi moi but I think that will all change after i make it the way chef Lola made Good job you just changed my view on moi moi👍
Yesss!!! 👏👏👏
Hi Chef Lola – I tried your moin moin recipe and I love it! The recipe was the perfect fit for my Nutribullet cup and silicone loaf pan. It reminds me so much of a tamale!
Thank you dear for posting, I appreciate you!
Yes! Glad it turned out well for you. I love tamales too!!!
Pls can I use ramekins to cook my moi moi on stove top instead of baking?
Very well Vera. I also use ramekins sometimes and it comes out nice each time.
Thanks so much…Practicing for leaving my parents house.
I wish you all the best Mr Adams 😊
So I followed ur step by step moimoi recipe ad my moimoi came out together moist and sweet like I’m in cloud 9 right now cos my moimoi has always been watery and not cooked well today my husband ate 3 plates and still wants more. I’m trying ur egg roll recipe 4 my children tomorrow note have never used flour b4 let alone make anything I’ll tell u how it turned out tomorrow. Thank u so much
Sounds like you did it justice to the recipe Barbara. I really appreciate the feedback ❤️❤️
I will give it a trial tommorow. Thanks
Can I just use already peeled beans?
Yes you can.
Thanks so much Lola. Ur receipts r always to the point. I did cook Ofe Nsala and my igbo husband approved even my children I was dancing all the way and today moimoi and jellof will b a killer
My family loved this. Recipe was simple and the result was excellent.
You didn’t include the step to add the boiled eggs.
Thanks so much for catching that. I’m going to update the recipe to reflect that now. Thanks for the feedback.
A* star, this is a straight forward simple tutorial. Absolutely perfect thank you !!
Thank you so much. My boyfriend kept asking for more!!!!
Pls I want to make my today to sale wat do I use for a stater I mean the foil or rubber plate
Nice keep it up ma
Thanks for the recipe, I just tried it, it came out good… Asides the salt ish
Great! Thank you for the feedback!! Please reduce the salt next time 😊
Nice
Thanks Ife 🙂
I used this recipe (watched the video) and I totally loved the outcome. Thanks so much for sharing. For the first time I made moonlight I enjoyed.
Yay! Sounds like you did it justice, I’m so glad you loved the outcome!! Good job!!!
I noticed you didn’t add water to the beans while blending smooth. Is there a reason for this?
Excellent write-up
It looks good I like to try it