Welcome to Chefsbase. On this page, I will teach you how to make Moi Moi by yourself without undergoing any food training or hiring the services of a chef for coaching.
Moi-Moi (Nigerian bean pudding) is a bean delicacy from the Western part of Africa. It is made with peeled beans, peppers and aromatics, blended, garnished and seasoned before it is steamed in hot pouches or ramekins.
If there is one dish that is aesthetically appealing, nutritious, and delicious all at the same time, it has to be the Nigerian bean pudding – Moi-Moi.
This is one dish that appeals to anyone and everyone who has had a chance to taste it. My siblings are not big fans of beans in their whole form. But when I decide it is time to have some, I take out my frozen batch of raw, peeled beans and prepare this recipe. It is cleared out before I even know it!
You can keep it simple or go all out when it comes to the ingredients, whatever delights you. The process of making it may seem daunting at first for a newbie, but the taste, and the richness of its flavours when it is all done make it all worth the effort. Making an authentic lasagna dish needs pretty much the same level of patience.
Nigerian Bean Pudding ‘Moi-Moi’ Ingredients
Some of the ingredients used in making Moi-Moi include:
Beans
As mentioned, the major ingredient here is beans, the black-eyed kind preferably. In Nigeria, we call the specific type used for these honey beans or ewa oloyin. This can be found in your local African shops.
Alternatively, you can adapt lentils by simply following the same steps to achieve the same results. You should soak the beans in water for a few minutes and then remove their skins. Although, I have recently heard this step isn’t very necessary.
However, generations have passed down peeling beans as a key step in the preparation process, and I admit I have yet to abandon it. In other words, feel free to skip the peeling process.
Pepper Mix
A mixture of fresh red bell peppers and scotch bonnets will be needed to add some spice and flavour to your bean pudding.
Aromatics
These will include onions, ginger, and possibly garlic, I stuck with onions and ginger for this recipe, these were blended with the beans.
Protein
As flavourful as the Nigerian bean pudding dish is, adding your best protein does amplify the taste of it. The proteins are like the assistant ingredients of the dish, you can use shrimp, fish, chicken, liver, eggs, etc.
I use a mixture of cod fish and eggs in this recipe. Some people boil the eggs separately and then cut them into halves before inserting them into the bean mix, but I break my raw egg into each portion and let it cook all together.
Oil
Any type of oil is okay, I used vegetable oil. The addition of fat gives the moi moi a glossy and soft texture.
If you decide to peel your beans traditionally, here’s a pro tip: avoid soaking them for more than five minutes, because the longer they soak, the harder it is to remove the bean skins.
The peeled beans, peppers and aromatics are blended together into a thick paste. The paste is then seasoned and garnished with the preferred protein. Finally, the bean mix is portioned and steamed in pouches or ramekins. This is a food that can easily become vegan.
Cooking Instructions
- In a large bowl, soak your beans for five minutes. Proceed to peel off the skin from the beans by rubbing them against each other between your palms, you may need to rinse multiple times to get rid of the skin peels until you end up with a bowl of peeled beans. Please note, that a few unpeeled pieces do not make a difference. Leave to continue soaking in water while you prep other ingredients.
- Cut up the red bell peppers, scotch bonnets, onion and ginger into smaller pieces and set aside.
- Season the cod fish with a sprinkle of salt and black pepper, boil in a pot or pan for 5-10 minutes on both sides and use a fork to break apart the fish, set aside.
- Strain and take the peeled beans, peppers, onions and ginger into your blender. Add in a cup of water and begin blending, you may need to add in some water as needed until you end up with a smooth, paste-like consistency.
- While blending, prep your hot water bath by heating up about 15 cups of water in a big and wide pot.
- Transfer the pureed mix into a large bowl and begin mixing using a spatula. Add in the oil and continue mixing until well combined.
- Season with salt and fish bouillon until you have reached the desired taste.
- Go in with the cod fish pieces and keep mixing till combined.
- Prep the ramekins by spraying some oil in each one, this is just to prevent the moi moi from sticking to the ramekins when cooked.
- Use a deep-mouthed spoon to scoop the bean mix into each ramekin till you are just above the halfway point of the ramekin. This is to allow room for the egg addition and the rise during steaming.
- Break one egg into each of the moi moi portions.
- Place the moi moi portions into the hot water bath, and cover with aluminium foil before placing the pot lid as the steam is what cooks it to perfection. Let steam for 45 mins on medium heat.
- Use the toothpick test by poking through the moi moi, if it comes out clean, then the moi moi is ready.
Making Moi-Moi is not quite simple, but with this recipe, you will find it both simple and appealing. However, if you have any questions to ask, kindly use the section below.