Most people ask questions about how to prepare moi moi with nylon. Moi moi is a traditional Nigerian dish made with beans, onions, peppers, spices, and other ingredients. It is delicious and simple to prepare, It is frequently offered for lunch or dinner, and you can reheat the leftovers in the morning and serve it as a side dish with pap or custard.

What is Moi-Moi?

If you’ve never heard of this delicacy before, let me explain what it’s all about. Moin moin is a savoury steamed traditional Nigerian main meal made with peeled black-eyed peas, peppers, onions, and a variety of condiments such as fish, crayfish, boiled egg, animal liver, and other flavorful ingredients.

This meal is a favourite in practically every Nigerian household. It is sometimes referred to as olele, bean pudding, Moi Moi, or moin Moin. 

Other heat-resistant containers such as ramekins, aluminium foil, and baking pans are also acceptable.

How to Prepare Moi Moi

• If you prefer baked Moin moin over steamed on the hob
• You need to start by peeling beans
• A food processor can help you peel the beans faster.
• Soak the beans for approximately 10-15 minutes. 
• Drain and add the soaking beans to the food processor. 
• Pulse many times to remove the skin.
• Transfer the beans to a large basin. Pour enough water to cover the beans.
• Swirl around until the skin floats, then drain it off.
• Repeat the process a few times until all the skin is removed.

Ingredients for Making Moi Moi

• Best to use black-eyed peas or honey beans (Ewa oloyin).
• For a more complex flavour profile, combine peppers such as red bell peppers (tatashe) and scotch bonnets (rodo).
• Onion – As always, onions enhance the flavour of the food.
• Crayfish – You can grind dry crayfish with the beans or use powdered crayfish.
• You can use vegetable oil, palm oil, or a combination of the two. 
• Chicken bouillon cubes – Add to taste.
• Fish – This is an optional but excellent addition. The fish is boiled and then sliced into bits. I prefer to use Mackerel or Salmon.
• Hard-boiled eggs make a terrific addition!
• Boiled beef liver – This is optional. It will make an excellent addition to the mix. I enjoy it because the beef liver is nutrient-dense. 
• Salt – Season to taste.

Tips to Get the Best Result When Making Moi Moi 

• Soak the beans. It is recommended to soak the beans for 10 to 20 minutes. Dryer beans cook faster, but less dry beans take slightly longer.
• Peel your beans. You may peel the beans by rubbing them between your palms. That is a lengthy process, therefore I discovered a shortcut for peeling. I use a food processor. This is a quick way to peel the beans.
• Sieve the beans’ skins out. After peeling the beans, wash them and sieve out the skin until you have clean beans. The skin would float, but the seed would sink. You can soak the beans for an additional 10 minutes to make them softer.
• Blend the beans with the other ingredients. Combine the beans, pepper, and onion in a blender. Combine bouillon cubes, salt, and crayfish. To combine, add one cup of water.
• Transfer the batter to a basin. Add the groundnut oil to the batter and mix thoroughly.
• Add fish chunks or liver. You can add boiled fish chunks or liver chopped into little pieces. Continue mixing.
• Prepare the bowls: Depending on what you intend to use for your Moi Moi, wash and oil the plates. I used Ramekins Bakeware for this recipe.
• Put the batter into the bowls. 
• Place the boiled egg on top. Add the boiled egg on top. You don’t have to work it deep into the mixture.
• Place the pot on the fire and add the boiling water.
• Place the Moi Moi in the saucepan and cover. Allow it to steam for around 45 minutes. If the water in the pot has dried up, slowly add extra water.Carefully remove the moi moi from the plate