Nigerian Moi Moi Bean Pudding
Recipe by Head Chef Daisy
Moi Moi also spelled as Moin Moin is a popular savory bean pudding in Nigeria. It can be eaten alone but it's more likely to be served as a side dish. I like moi moi so much because it is very tasty and filling but also nutritiously packed with protein! It is traditionally steamed in banana leaves but my version here offers the use of ramekins or foil pans.
Whichever way you decide to steam it, I hope that you find moi moi as satisfying as I do. Enjoy!
Prep Time
20 mins
Total Time
2 hrs
Yield
6 - 8 servings
Ingredients
- 1.5 cups of black eyed peas or honey beans
- 1 large red bell pepper
- 1 medium red onion
- 1 (2 inch) finger ginger
- 2 cloves minced garlic
- 1 habanero or scotch bonnet pepper
- 1/4 cup olive oil
- 2 tsp curry powder
- 1 tsp salt
- 1 egg
- 1 bouillon cube, crushed
- 1 tbsp dried crayfish, optional
- 2 boiled eggs, optional
- 1/2 cup sardines or corned beef, optional
Instructions
- Soak 1.5 cups of beans in 3 cups of water in a large bowl for at least 1 hour. The skin of the beans should star peeling at this point. Remove as much of the skin of the beans as you can and drain out the water from the bowl.
- In a food processor, blend the beans with the bell peppers, onion, hot peppers, garlic and ginger with about 1.5 cups of water. Blend on high until smooth. Add an additional 0.5 cups of water if your batter is too hard or no longer blending. Repeat blending until completely smooth.
- Return the batter into a large bowl and add the remaining ingredients: oil, crushed bouillon cubes, curry powder, salt, raw egg and optionally dried cray fish. Mix all the ingredients thoroughly into the batter
- Fill each ramekin or foil pan with the batter leaving at least 1 inch of room for the batter to rise. Top with boiled eggs, sardines or corned beef for garnish before steaming. Depending on the size of your container, this recipe can make 6 to 8 servings
- Steaming on Stove Top: In a large pot, pour some water at the bottom to create the steam. Gently place your ramekins into the pot. The water should not be more than halfway up the ramekin so as not to enter the ramekin when boiling. You can stack lidded ramekins or leave them open unstacked. Cover the opt and steam on medium-low heat for 45-50 minutes.
- Steaming in Oven: Preheat oven to 350F. Pour batter into foil pans while oven is preheating
- Cover your foil pans and put the tray in the oven. Before you bake, fill the base of tray with water to create the steam bath. Bake for 45 - 50 minutes in the oven.
- In either case, check for doneness by inserting a tooth pick or skewer in the middle of one of the moi moi dishes and make sure it comes out clean. If needed, steam for another 10 mins and replenish the water for steaming. Serve moi moi warm in the ramekin or unmolded. Enjoy!