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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 it's shape. I'm sure you will love it!
Course Breakfast/Lunch/Dinner
Cuisine African, Nigerian
Keyword Black eyed peas
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 People
Calories 155kcal
Author Lola Osinkolu


  • 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 Bullion Cubes
  • ¾ 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 to 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 salt - 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


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