Nigerian Moi Moi/Moin moin: Steamed Bean Pudding
Nigerian moi moi, also spelled Moin moin, is steamed bean pudding. This simple but very delicious dish is one of the most famous African street foods. You can easily combine (blended) bean paste with onions, peppers, garlic, tomato paste, herbs, and spices to make this unique, tasty dish. Nigerian moi-moi is savory, flavorful, nutritious, and insanely delicious. I am excited to show you how to make it.
The Most Delightful Nigerian Moi Moi Recipe (Vegan)
Identically, moi moi is interchangeable with moin moin, and we know it to be the same thing – the spectacular Nigerian dish made from bean seed and steamed to perfection. Usually, Nigerian moi-moi is made from a type of Nigerian brown beans or black-eyed peas. This delicacy of steamed bean pudding flavored with a combination of onions, peppers, garlic, herbs, spices as well as tomato paste makes this dish uniquely tasty.
Generally known as moi-moi, Moin Moin, and elélé in the Igbo language, Nigerian moi-moi is undoubtedly one of the most famous street foods. Like other Nigerian street foods such as akara, meat pies, buns, and fried yams, moi moi is a crowd-pleaser!
Every Nigerian occasion, whether in Nigeria or abroad, is incomplete without moi moi, such as weddings, naming ceremonies, engagements, and graduations. Name it! Partygoers do not shy away from this mouthwatering delicacy. Nigerian moi-moi is savory, flavorful, nutritious, and insanely delicious, and obviously, one of the most recognizable dishes out of Nigeria and Africa. And the best part is that this recipe is vegan, requires no crayfish, and yet soooo flavorful!
Though simple, it requires a considerable amount of prep time and effort. In the end, you will be thankful and satisfied with the outcome.
Why You Will Love This Moi Moi Recipe:
- It is delightfully tasty and literally melts in your mouth!
- The best thing about moi-moi is that you can make it ahead and freeze well.
- Perfect for meal prep, I always double-batch this recipe, so my husband and I will have leftovers to pack for work lunch.
- This Nigerian moi-moi recipe is healthy and packed with nutritious ingredients!
- Moi moi is an easy, kid-friendly recipe. It is such a terrific way to introduce solids to babies/toddlers. Most kids I have come across love moin moin!
- If you are skeptical about trying African foods, this is a great way to start! Nigerian moi moi to the world!
- Perfect party dish! Indeed, if the “life of the party” was food, it’s moi moi!
What is Nigerian moi moi made of?
Nigerian moi moi/moin moin, also known as alele in Ibo/Igbo, is made of beans, bell pepper, onions, garlic, and tomato paste. Also, curry, thyme, nutmeg, salt, seasonings, and oil. Ground dry crayfish is optional. Scotch bonnet or cayenne pepper add a slight spiciness to the mix. In this recipe, just one scotch bonnet pepper was enough for the spicy intensity that I wanted.
What makes moi moi red in Nigeria?
The red bell peppers and tomato paste add a reddish color to this Nigerian moi-moi recipe! Just perfection.
Early Moin moin Memories
Growing up, my mother would make moi-moi a little less often, perhaps once every month; in contrast, I wanted her to cook it every week! I eventually understood that making Nigerian moi moi was not a child’s play due to a lack of cooking gadgets at that time. Fortunately, things have changed for the better since then, and you can rightfully eat moin moin every day if you so wish!
Some Challenges We Faced Making Moi Moi When I was Growing Up in 9Ja:
- Washing/Peeling/De-skining Beans! The bulk of the work was peeling/de-skinning the beans. However, I find myself being appointed to do this back then, LOL. These days, peeling/deskinning beans is no longer a challenge, as blenders and food processors are readily available to help with the process. Learn how I easily peel/deskin beans for this moi moi recipe in minutes!
- Grinding Beans. In those days, we had no blender. Mom usually uses a grindstone/grinding stone or mortar and pestle most of the time to do the job! Not to mention the times we would go to the commercial grinder. Going to the commercial mill is tricky because sometimes you would queue for minutes or even hours waiting for your turn. In either case, any time spent preparing Nigerian moi moi is well spent because this delicacy is divine!
NOTE: Relatively, you could also use beans flour if you do not have the time or energy to de-skin beans, wash and blend the beans. And am sure it could work just fine, not exactly sure how it will affect the taste. I have never used beans flour to make moi moi.
Moi Moi Ingredients:
- Black eyed peas
- Bell Peppers
- Onions
- Garlic
- Scotch Bonnet or Cayenne (optional for spiciness)
- Tomato Paste
- Olive oil
(Find the full list of ingredients in the recipe card)
How to Cook Nigerian Moi moi:
Without question, in other to make Nigerian moi moi you will need beans (obviously). In Nigeria (then) my mother would always prefer the Nigerian brown beans. And sometimes the black-eyed peas. Living in America, I have been making moi moi/moin moin with mainly black-eyed peas, which is perfect because it is cheap and readily available!
If you ever live close to an African store and you want to try the Nigerian brown beans to cook this dish, go for it! The process of making Nigerian moi moi is not as daunting as it may seem. In a nutshell, it only entails: (full breakdown is on the recipe card)
Wash and reskin the beans, then blend them with tomato paste, fresh bell peppers, and onions to get this result. ⬇️
How to Wrap Moi Moi prior to Cooking/Steaming.
The second most important thing to do when it comes to cooking Nigerian moi-moi is wrapping – by that, I mean wrapping the paste after seasoning and prior to steaming. And there are ways to achieve this.
- First, banana leaves; traditionally, the moi-moi paste is wrapped in banana leaves. In other words, one of the skills needed to make this deliciousness happen is banana leaves wrapping skills! But don’t worry if you don’t have this skill yet (I don’t either)!
- Second, cooking tins or cups; in fact, the Igbo Language’s translation of moi-moi is “elele iko,” IKO here meaning tins/cups. Aside from wrapping moi-moi in banana leaves, people would usually scoop the paste in tins/cups in other to steam it. If you fancy this method use these cups with lids instead.
- Third, nylon bags: by all means, I do not encourage you to use this, because it is now determined that cooking/boiling nylon bags are not the healthiest thing to do, unless if the bag states otherwise. Typically, people would scoop beans paste into small polythene bags, tie them properly, and put in a pot to steam.
- Finally, and what I currently use are the moi-moi cooking pouches. I ordered mine from Amazon, but you can equally buy them from African stores (here in America).
Nigerian Moi moi/moin moin is a Delicious Street Food.
OK, it is equally important to mention here that usually people buy moi-moi from street and in marketplaces because it is a readily available snack/food. So, if you do not have the time or patience to make this delicacy, you can still enjoy it without a sweat, and it is quite understandable. However, nothing compares homemade, obviously.
Fortunately, the recipe I have for you here today is the recipe for making moi-moi from scratch, but don’t worry it is not scary. To put differently, we are squashing the fear surrounding moi-moi making today! Aside from beans (which is the star of this dish and which comprises of high-quality protein as you know), you would need some fresh bell peppers, onions, garlic, tomato, vegetable oil, and other condiments.
Party goers love moi moi!
Whether you are planning your next party, a simple family dinner, or a wedding, our dear Nigerian moi moi has to be on the menu. You can also head out of the door for the next picnic with your loved ones with moi moi in tow!
What to eat with Nigerian moi moi/moin moin
First, rice. Nigerian moi-moi is a perfect match for white rice, and stew, as well as coconut rice! And from time to time, I have paired moi-moi with quinoa.
Rice option 1: In this plate is moi moi paired with Nigerian white rice and Nigerian stew
Rice option 2: I’m pairing this authentic Nigerian moi moi with basmati coconut white rice and beef short ribs (this is def my fav!!!)
TBH, moi moi is versatile; you can drink garri with it or pair it with jollof rice and plantains. Just as you would akara and pap (akamu) or custard, you can equally pair your moin moin with either pap or custard. So good, nourishing, and satisfying!
Recipe Card:
If you are ready, let us get cooking.
Print
How to make the Most Delightful Nigerian Moi-Moi
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Appetizer or Entree
- Method: Stove-top
- Cuisine: Nigerian
- Diet: Vegan
Description
Nigerian moi moi, also spelled Moin moin, is steamed bean pudding. This simple but very delicious dish is one of the most famous African street foods. Nigerian moi-moi is savory and scrumptious. Obviously, one of the best dishes to come out of Nigeria (and African.) Serve with rice, boiled eggs, or just enjoyed by itself. Moi-moi is a deliciousness that satisfies.
Ingredients
- 1 lb. of beans or 16 OZ black-eye peas bag
- 2 (Nigerian) Maggi cubes or 2 teaspoons of Knorr seasoning powder
- 1 teaspoon of salt
- ½ of big onions bulb or one small onion
- 3 oz. tomato paste
- 1 big red bell pepper or 2 small red bell peppers
- 1 scotch bonnet pepper or ½ teaspoon Nigerian red pepper/cayenne
- ½ teaspoon freshly grated Nutmeg
- ¼ of cup of olive oil
- 1 – 2 tablespoon ground crayfish (optional)
- 2–3 cloves of garlic
- ½ teaspoon curry powder
- 3 cups of water (for blending)
Instructions
- Wash and Peel Beans. Peeling or deskining the beans may be a daunting task if you have never done it before. First, soak your beans by placing them in a big bowl and filling with water. Then, use this easy method to peel your beans and set it aside.
- Prep the Vegetables; wash/cut onions, bell pepper, and scotch bonnet (habanero), peel garlic and set aside. Open the tomato paste can as well. Set aside.
- Blend the beans (and the ingredients). Place the peeled/washed beans into the blender alongside some onions, bell pepper(s), scotch bonnet pepper(s), garlic, tomato paste and water. (Note: I like adding tomato paste alongside the other ingredients during the blending process). Blend until the mixture is pureed and smooth, then pour into a big clean mixing bowl. Repeat the process to blend the entire beans. (Note: for the amount of beans in the recipe it takes me about 2½ -3 cups of water to blend).
- Prep water for steaming moi-moi. Place a big pot on the stove on low heat and add some water (about 1 – 1½ cups. If you have a steamer, it would work better for this purpose. Alternatively, boil water in a separate small/medium pot.
- Season your beans paste. Add the condiments; salt, curry powder, thyme, nutmeg, olive oil, Maggi or Knorr to the mixing bowl with the blended beans paste. Also, add ground crayfish if you are going to be using it, I did not use crayfish for this recipe). Use a spatula to give a good stir to combine all the ingredients. Taste to ensure flavors are how you love them before proceeding.
- Wrap your seasoned moi moi paste. For this process, you need moi-moi wrapper (basically something you will use to wrap the paste before you steam them. Some people use banana leaves, foil, or moi-moi pouches (which is what I will use today). Use a spoon or cup and gently scoop some moi-moi paste into the moi-moi pouch. Ensure that each bag has an equal amount of paste for even cooking time. Zip up/close tight and then place it inside the pot/steamer (that is on the stove). Repeat the process until you scoop the entire paste, cover the pot and turn the heat from low to medium-high. As the “steaming,” continues the water will be reduced; ensure to keep adding water to the pot to avoid drying/burning.
- Optional step for bigger batches: If you had boiled water in a separate pot when you were preparing the water for steaming… then place all wrapped moi moi pouches into a big pot and then gently pour the boiled hot water on them, turn on the heat to medium and steam. This method is particularly best for anyone double-batching this recipe or making huge amount of moi moi because you want them to start cooking at the same time.
- Cook/Steam Moi Moi. Cook for about 35-40 minutes or until moi-moi is ready (and you will know that it is ready by opening one of them and cutting right through. It will be firmer, and the color would have intensified a bit.) If still in doubt cook the moi-moi to the maximum cooking time! After turning off, remove pot and place on a tray to cool down.
- Serve and enjoy by itself, with rice and stew, jollof rice, plantains, garri, etc.
Notes
You have to be very careful if you are using the blender to de-skin the beans because you do not want to blend it entirely in that process (with the skin on). The food processor works well too!
Please note that adding ground crazy may cause your moi to have a slight fishy taste. If you plan to entertain with this, remember that some people may not eat fish. To cater to everyone’s needs, I suggest leaving crayfish out.
I do not add crayfish because I typically take moi-moi leftovers to the office, and I do not want others to be uncomfortable with the fishy aroma, LOL.
Do not fill up moi-moi cooking pouches to the brim. About 65 – 75% full is ideal.☺
Handle hot moi-moi bags with care.
Moi-moi Cooking time usually depends on the quantity of paste inside an individual wrap; for instance one-cup wrap will cook faster than two-cup wraps.
Do you know about moi-moi? And have you eaten it before? Tell me in the comment, and SHARE THIS POST!
More Nigerian Street Foods To Check Out:
- Akara; black-eyed peas fritters
- Classic Nigerian Meat Pies
- Authentic Nigerian Buns Recipe
- Nigerian Fried Yams, Plantains and Eggs
- Mouth-watering Chicken Suya
- Nigerian Chin-chin
Other Authentic Nigerian Recipes You Must Try:
- Nigerian Egusi Soup Recipe
- Authentic Goat Meat Pepper Soup with Yam
- Nigerian Fried Rice
- The Best Ogbono and Okra Soup
- Nigerian Coconut Jollof Rice with Fresh Coconut
- Nigerian Yam Porridge
Finally, let’s connect on social media, am on Pinterest, Facebook, Instagram, Twitter, and YouTube. If you like video recipes, then be sure to head over to my YouTube Channel. Share this post, and SAVE/PIN THIS IMAGE ON PINTEREST! ⤵️
THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
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