Nigerian Moi Moi
A smooth, savory steamed bean pudding made from peeled black-eyed peas blended with peppers and onion.
About this dish
Moi moi, also written moin moin, is a Nigerian steamed bean pudding made from peeled beans blended into a smooth batter with peppers, onion and seasonings. It is eaten on its own and alongside foods such as rice, pap and fried plantain, and it appears at everyday meals as well as celebrations. Traditional leaf wrapping contributes its own aroma; this home adaptation uses covered ramekins so the technique is approachable without pretending the result is identical to leaf-steamed versions.
The texture depends on two things: removing most of the bean skins and blending the soaked peas until genuinely smooth. Take your time with both steps. The finished pudding should be tender and cohesive, with a springy center rather than a gritty or pasty one.
Set yourself up for success
Removing most of the black-eyed-pea skins gives the batter a finer texture. Several rinses are normal.
A high-powered blender helps. Work in batches if your blender is small rather than leaving coarse bean pieces.
Use medium-low heat and keep enough hot water in the pot to generate steady steam without flooding the cups.
Ingredients & step-by-step method
Ingredients
- 2 cups dried black-eyed peas
- 1 large red bell pepper, seeded and chopped
- 1 small Scotch bonnet or habanero pepper, seeded for less heat
- 1 medium onion, roughly chopped
- 1/3 cup neutral vegetable oil
- 2 tbsp ground dried crayfish, optional
- 1 1/2 tsp kosher salt
- 1 tsp bouillon powder or 1/2 tsp additional salt, optional
- 1 to 1 1/2 cups warm water, as needed
- 2 hard-boiled eggs, sliced, optional
- Cooked flaked fish, optional
Method
- 1.Soften the beans. Put the black-eyed peas in a large bowl and cover with several inches of water. Soak 30 minutes so the skins loosen.
- 2.Remove the skins. Rub handfuls of peas firmly between your palms. Fill the bowl with water, stir, and pour off the skins that float. Repeat several times until most skins are gone.
- 3.Soak again. Cover the peeled peas with fresh water and soak another 30 minutes. Drain thoroughly before blending.
- 4.Blend until silky. Blend peas, bell pepper, Scotch bonnet, onion and 1 cup warm water. Stop and scrape the blender as needed. The batter should feel smooth between your fingers, not sandy.
- 5.Season and loosen. Transfer to a bowl and whisk in oil, crayfish if using, salt and bouillon. Add warm water a few tablespoons at a time until the batter pours in a thick ribbon.
- 6.Prepare the cups. Lightly oil 8 ramekins or heatproof cups. Fill each about two-thirds full. Add egg or fish in the center if using. Cover tightly with foil.
- 7.Build the steamer. Put a steaming rack or folded towel in a wide pot. Arrange the cups on top. Pour hot water into the pot until it reaches about one-third of the way up the cups.
- 8.Steam gently. Cover and steam over medium-low heat for 45 to 55 minutes. Check after 25 minutes and replenish with hot water if the pot is getting dry.
- 9.Check doneness. Insert a thin knife or skewer into the center. It should come out clean. If wet batter clings to it, cover and steam another 8 to 10 minutes.
- 10.Rest before serving. Remove the cups carefully and let them stand 10 minutes. Serve warm in the cups or loosen the edges and turn the puddings out.
Read further
Fringe Table recipes are practical home-kitchen adaptations. Nigerian households and communities use many different fillings, seasonings, wrapping materials and serving styles.