√ 10 Moi Moi Recipes: A Culinary Journey Through Nigeria’s Steamed Bean Pudding

Embark on a delicious culinary journey through Nigeria with these 10 mouthwatering Moi Moi recipes. From the classic Nigerian Moi Moi to exciting variations like Moi Moi with fish, Moi Moi with egg, and spicy Moi Moi, this collection explores the versatility of this steamed bean pudding. Discover the secrets to achieving the perfect texture and flavor, whether you prefer the traditional leaf-wrapped Moi Moi or the modern foil-wrapped Moi Moi. Get ready to tantalize your taste buds with these diverse and flavorful Moi Moi recipes, a true celebration of Nigerian cuisine.

Easy Chili Mac

This recipe provides a simple and satisfying chili mac dish, perfect for a quick weeknight meal. It combines the heartiness of chili with the comfort of macaroni for a flavorful and easy-to-make dinner.

Ingredients

1 onion
1 pound ground beef
1 can diced tomatoes (14.5 oz)
1 can chili beans (15 oz)
1 cup cooked spaghetti
1 teaspoon chili powder
Salt to taste
Paprika to taste
Celery salt to taste
Onion powder to taste

Instructions

Chop the onion. Brown the ground beef in a large pan over medium-high heat. Drain off any excess grease.
Add the diced tomatoes (undrained), chili beans (undrained), cooked spaghetti, chili powder, salt, paprika, celery salt, and onion powder to the pan.
Stir well to combine all ingredients. Bring to a simmer, then reduce heat to low and cover.
Simmer for 15-20 minutes, or until the beef is tender and the flavors have melded. Stir occasionally.
Serve hot and enjoy!

Delicious Moi Moi with Egg and Crayfish

This recipe guides you through making a flavorful Moi Moi, a Nigerian steamed bean pudding, enhanced with the richness of eggs and crayfish.

Ingredients

Beans: (Black-eyed peas or similar variety, soaked and peeled)
Eggs: (Hard-boiled and peeled)
Crayfish: (Dried or ground)
Seasoning: (Bouillon cube/Maggie, salt)
Oil: (Vegetable oil)
Aromatics: (Chili pepper, onions, garlic)

Instructions

Blend the Mixture: Combine the beans, chili pepper, onions, and crayfish in a blender. Blend until smooth and well combined.
Season and Mix: Pour the blended mixture into a large bowl. Add the oil, bouillon cube (Maggie), and salt. Mix thoroughly with a spatula until all ingredients are evenly distributed.
Prepare for Steaming: Pour the mixture into moi moi containers (foil wrappers, small bowls, or ramekins). Arrange the containers in a pot with a small amount of water at the bottom. The water should not reach the top of the containers.
Add Eggs: Gently place pieces of the boiled eggs on top of the moi moi mixture in each container.
Steam and Serve: Cover the pot and steam over medium heat until the moi moi is firm and cooked through. This usually takes about 1 – 1.5 hours. Serve hot with a drizzle of palm oil and ground pepper, or a tomato-based sauce.

Steamed Bean Pudding with Vegetable Sauce

This recipe guides you through making a delicious and flavorful steamed bean pudding, known as Moi Moi, paired with a vibrant vegetable sauce. Moi Moi is a staple dish in West African cuisine, offering a healthy and satisfying meal.

The process involves blending peeled beans with aromatics like onions, peppers, and garlic. This mixture is then seasoned and steamed to perfection. The accompanying vegetable sauce adds another layer of flavor and texture, making it a complete and balanced dish.

Ingredients

Beans (e.g., Black-eyed peas or Honey beans)
Bell Pepper (large)
Chili Pepper (small, for heat – adjust to your preference)
Onion
Garlic
Spices (e.g., Ground crayfish, ground nutmeg)
Seasoning (e.g., Salt, bouillon cubes)
Oil (e.g., Vegetable oil)
Assorted Vegetables (for the sauce – e.g., tomatoes, onions, peppers)

Instructions

Prepare the Bean Mixture: Peel the beans and wash them thoroughly. Combine the beans with chopped onion, bell pepper, chili pepper, and garlic.
Blend: Transfer the bean mixture to a blender and blend until smooth.
Season: Add oil, seasoning (salt, bouillon), and spices (crayfish, nutmeg, etc.) to the blended bean mixture. Mix well.
Steam: Pour the seasoned bean mixture into small containers (e.g., ramekins, muffin tins, or heat-proof bowls). Place the containers in a steamer and steam for approximately 45-60 minutes, or until the Moi Moi is firm.
Prepare the Vegetable Sauce: While the Moi Moi is steaming, prepare your vegetable sauce. Sauté chopped tomatoes, onions, and peppers with your preferred seasonings until softened and fragrant.
Serve: Once the Moi Moi is cooked, carefully remove it from the steamer and allow it to cool slightly. Serve the steamed bean pudding with the prepared vegetable sauce. Enjoy!

Spicy Moi-Moi Recipe

This recipe guides you through making delicious and spicy Moi-Moi. Follow these easy steps to create this flavorful Nigerian dish.

Ingredients

Black-eyed peas/beans: 2 cups
Cayenne pepper (Tattasai): 1 medium
Scotch bonnet peppers (Taruhu): 2
Onion: 1 large
Garlic: 3 cloves
Vegetable oil: 2 tablespoons
Salt: 1 teaspoon
Maggi/Bouillon cubes: 3
Curry powder: 1 teaspoon
Water: 1 cup
Smoked fish (optional): To taste

Instructions

1. Prepare the Beans: Soak the beans until they start to soften. Peel the beans using a mortar and pestle or blender. Wash and soak the peeled beans again.

2. Blend the Peppers and Aromatics: While the beans are soaking, wash the cayenne pepper, scotch bonnet peppers, onion, and garlic. Blend these ingredients into a smooth paste using a blender or grinding mill.

3. Combine the Ingredients: In a bowl, combine the blended pepper mixture, maggi/bouillon cubes, salt, oil, curry powder, and 1 cup of water. Mix thoroughly.

4. Prepare the Moi-Moi Containers: Lightly grease the moi-moi containers (e.g., ramekins, small bowls, aluminum foil pouches) with oil. This will prevent the moi-moi from sticking.

5. Fill and Cook: Pour the bean mixture into the prepared containers. If desired, add pieces of smoked fish to the top of each container. Place the containers in a pot of boiling water. Ensure the water level is about halfway up the sides of the containers. Cover the pot and steam the moi-moi for about 1-1.5 hours, or until firm.

6. Serve: Once cooked, carefully remove the moi-moi containers from the pot and allow them to cool slightly before serving. Enjoy!

Crispy Almond-Crusted Chicken with Creamy Garlic Chili Sauce

This recipe guides you through creating a delicious dish of crispy almond-crusted chicken breast served with a creamy, flavorful garlic chili sauce. The chicken is coated in crunchy almonds and baked to perfection, while the sauce combines rich creaminess with a hint of spice.

Ingredients

Chicken: 6 chicken breasts (about 6 ounces each), raw or pre-cooked
Almonds: Either raw or pre-roasted almonds
Eggs: 4 large eggs
Heavy Cream: 4 cups
Garlic: 2 tablespoons chopped
Parmesan Cheese: 2 1/2 cups grated
Sweet Chili Sauce: 1 1/2 cups (e.g., Moi Poi brand)
Cornstarch: 1/4 cup
Granulated Garlic: 1 tablespoon
Onion Salt: 1 teaspoon
Oregano: 1 teaspoon

Instructions

Prepare the Almonds: If using raw almonds, roast them in a preheated oven at 375°F (190°C) for about 10 minutes, flipping halfway through, until golden brown. Let cool completely. Once cooled, place the almonds in a sealed zip-top bag and crush them using a mallet or rolling pin until finely ground.
Prepare the Chicken: Preheat oven to 375°F (190°C). Lightly oil a baking pan. In a medium bowl, whisk the eggs. Place the crushed almonds in a separate shallow dish. Dip each chicken breast into the whisked eggs, then dredge in the crushed almonds, pressing gently to ensure a thorough coating. Place the coated chicken breasts in the prepared baking pan.
Bake the Chicken: Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
Make the Creamy Garlic Chili Sauce: While the chicken is baking, prepare the sauce. In a medium saucepan, sauté the chopped garlic over medium heat for about 1 minute until fragrant. Pour in the heavy cream, sweet chili sauce, granulated garlic, onion salt, and oregano. Bring to a simmer, stirring occasionally.
Thicken the Sauce: Once simmering, add the grated Parmesan cheese and stir until melted and smooth. In a small bowl, make a cornstarch slurry by whisking together the cornstarch with a little bit of cold water until smooth. Slowly whisk the cornstarch slurry into the sauce and continue stirring until thickened.
Serve: Remove the chicken from the oven and let rest for a few minutes. Serve the crispy almond-crusted chicken with a generous drizzle of the creamy garlic chili sauce.

Making Delicious Moi Moi (Nigerian Bean Pudding)

This recipe provides a step-by-step guide to making delicious Moi Moi, a steamed bean pudding that’s a staple in Nigerian cuisine. From preparing the beans to achieving the perfect texture, we’ll cover everything you need to know.

Ingredients

2 Derica of Brown beans (optional)
Water
Pepper
Tatashe (Bell Peppers)
Crayfish
Groundnut oil/Vegetable Oil
Onions
Ginger
Garlic
Eggs
Fresh fish/ Smoked fish (Kpanla)
Seasoning cubes (Knorr)
Containers for steaming: Plastic plates, Aluminum foil, transparent waterproof, or leaves

Instructions

Step 1: Bean Preparation: Pick through the beans to remove any stones or debris. Soak the beans in water for at least 5 minutes to soften them. Then, rub the beans together to peel off the outer skin (epicarp).

Step 2: Cleaning the Beans: Using a sieve, strain the beans and rinse to remove the chaff (peeled skins). Repeat this process until all the skins are removed.

Step 3: Blending: Combine the cleaned beans, tatashe peppers, scotch bonnet peppers, crayfish, ginger, garlic, and onions in a blender. Blend until completely smooth, ensuring no gritty texture remains.

Step 4: Preparing Eggs and Fish: Hard-boil the eggs and set aside. Separately, season and steam the fish until tender.

Step 5: Combining Ingredients: Pour the blended bean mixture into a bowl. Peel and chop the hard-boiled eggs. Remove the steamed fish and reserve the fish stock.

Step 6: Seasoning: Dissolve the seasoning cubes and salt in the reserved fish stock. This prevents lumps in the final mixture. Add the seasoned fish stock to the bean mixture and stir thoroughly.

Step 7: Adding Oil: Pour in the groundnut oil or vegetable oil and stir well. Taste and adjust seasoning as needed.

Step 8: Steaming: Bring a pot of water to a boil. Scoop the bean mixture into your chosen containers (plastic plates, foil, etc.). If using waterproof containers, double them to prevent bursting during steaming.

Step 9: Cooking: Place the filled containers in the boiling water, cover the pot, and steam for 15-20 minutes.

Step 10: Cooling and Serving: After steaming, remove the containers from the pot and allow the Moi Moi to cool. As it cools, it will solidify. Serve and enjoy your delicious Moi Moi!

Ekuru (White Moi Moi) with Ata Dindin (Pepper Sauce)

This recipe guides you through making the classic Nigerian dish, Ekuru, a steamed bean pudding, paired with a spicy Ata Dindin sauce. Ekuru, similar to Moi Moi, offers a lighter, savory flavor, complemented perfectly by the rich and vibrant Ata Dindin.

Ingredients

For the Ekuru:

1 cup beans (Black-eyed peas or Brown beans)
1 cup water

For the Ata Dindin:

3 ripe tomatoes
2 Maggi cubes (or other bouillon cubes)
1 small onion
1 smoked fish
2 tatashe peppers (or other red bell peppers)
1 cup palm oil
Salt to taste

Instructions

Making the Ekuru:

Soak the beans for a few hours or overnight. Clean and rinse the beans thoroughly. Grind the beans until smooth, adding water gradually until a soft, pourable consistency is achieved. This should be similar to a pancake batter.
Prepare your steamer. You can wrap portions of the bean mixture in leaves (such as banana leaves) or pour it into greased tins or ramekins. Steam until firm, about 30-45 minutes.
Once cooked, remove the Ekuru from the leaves or tins and place in a bowl. Mash thoroughly until smooth and cover to keep warm.

Making the Ata Dindin:

Roughly chop the tomatoes, onion, tatashe peppers, and smoked fish.
Grind the tomatoes, onion, and tatashe peppers together until a smooth paste is formed. You can use a blender or food processor.
Heat the palm oil in a pot over medium heat. Add the ground pepper mixture and fry, stirring frequently, until the sauce thickens and the oil starts to separate. This process can take 15-20 minutes. The color will also deepen and become richer.
Add the Maggi cubes, flaked smoked fish, and salt to taste. Continue to fry for another 5 minutes, stirring occasionally.

Combining and Serving:

Pour the Ata Dindin sauce over the mashed Ekuru and mix thoroughly with a spoon until well combined.
Taste and adjust salt if needed.
Serve the Ekuru and Ata Dindin immediately. It is traditionally enjoyed with cold Agidi (a cornmeal pudding), but can also be eaten on its own. Ekuru is a great option for lunch.

Easy Unpeeled Beans Moi Moi Recipe

This recipe guides you through making delicious unpeeled beans moi moi. With clear steps and essential ingredients, you’ll be enjoying this flavorful dish in no time.

Ingredients

1 kg White Beans
4 tbsp Vegetable Oil
6 medium pieces Fresh Ginger
350g Shombo/Chili Pepper
1 large Onion
Sardine Fish
6 tbsp Curry Powder (e.g., Maggi/Knorr)
4 cubes Chicken Seasoning (e.g., Terra Gold/Knorr)
Hot Water (as needed)
1/2-1 tsp Salt
1 tbsp Crayfish Powder
5-7 Scotch Bonnet Peppers

Instructions

Prepare the beans: Pick out any stones and dirt from the beans. Rinse thoroughly and soak in water for 20 minutes. Drain and set aside. Debone the sardines and set aside.
Blend the mixture: Add the peppers, onion wedges, and peeled ginger to the beans. Blend everything together in a mill or food processor until smooth and fluffy.
Season and combine: Add the curry powder, chicken seasoning cubes, vegetable oil, sardine, crayfish powder, and salt to the blended mixture. Stir well with a spatula. Gradually add hot water, a little at a time, until the mixture reaches a thick, smooth, and fluffy consistency. Taste and adjust seasoning as needed.
Prepare the moi moi containers: Grease moi moi cups or aluminum foil pouches with oil. Fill the containers about ¾ full with the bean mixture.
Steam the moi moi: Add water to a large pot and bring to a boil. Place the filled moi moi containers in the pot. If using foil pouches, seal them well. If using cups, you can cover them. Cover the pot tightly and steam for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Plate the moi moi and enjoy with pap, garri, or your preferred accompaniment.

Savory Moi Moi with Egg, Sausage, and Minced Beef

This recipe guides you through making a delicious and protein-packed Moi Moi, a steamed bean pudding, enhanced with eggs, sausage, and minced beef. It’s a satisfying and flavorful dish perfect for any meal.

Ingredients

Beans (e.g., Black-eyed peas)
Onion
Pepper (e.g., Habanero or Scotch Bonnet)
Red Bell Pepper
Groundnut Oil
Maggi (or other bouillon cube)
Paprika
Ground Allspice
Salt
Sausage
Eggs
Minced Beef

Instructions

Soak the beans for 5 minutes, then wash thoroughly until clean. Blend the beans until smooth and set aside.
Wash the onion, pepper, and red bell pepper. Blend these together until smooth and set aside.
Add a little oil to a pan. Add the minced beef, season with salt, and stir-fry until browned. Set aside.
Hard-boil the eggs, chop them, and set aside. Cut the sausage into pieces and set aside.
Combine the blended beans and peppers in a bowl. Add the groundnut oil, spices (Maggi, paprika, and allspice), and the cooked minced beef.
Add the chopped sausage and boiled eggs to the bean mixture. Divide the mixture into portions and tie each portion tightly in nylon bags (or use heatproof containers). Place the wrapped Moi Moi in a pot of boiling water, cover tightly, and cook for 40 minutes.
Once cooked, remove the Moi Moi from the pot. Serve and enjoy!

Steamed Bean Pudding (Moi Moi) with Fried Egg

This recipe guides you through making delicious Moi Moi, a steamed bean pudding, and pairing it with a simple fried egg. Moi Moi is a staple Nigerian dish, packed with flavor and protein.

Ingredients

Black-eyed peas/beans
Bell peppers (scotch bonnet/habanero optional)
Onions
Ginger
Garlic
Crayfish (ground or blended)
Vegetable oil
Curry powder
Bouillon cube (e.g., Knorr)
Salt
Water
Eggs (for frying)

Instructions

Preparing the Moi Moi Mixture

Soak the black-eyed peas for 5 minutes in hot water to soften the skins. Wash and rub the beans together to remove the skins (chaff). Rinse thoroughly and blend the beans until completely smooth.
In a separate blender, combine the bell peppers, onions, ginger, garlic, and crayfish. Blend until smooth.
In a large bowl, pour the blended beans. Add a small amount of hot water. The amount of water determines the final consistency of your Moi Moi: less water for a thicker pudding, more for a softer one.
Add the blended pepper mixture to the beans. Stir well.
Add a little vegetable oil, curry powder, bouillon cube, and salt to taste. Stir everything thoroughly to ensure even distribution of ingredients.

Steaming the Moi Moi

Grease your Moi Moi containers (e.g., small bowls, ramekins, or aluminum foil pouches). Pour the Moi Moi mixture into the prepared containers and cover them tightly with lids or foil.
Add a small amount of water to a large pot and bring it to a boil.
Carefully place the filled Moi Moi containers into the boiling water. Make sure the water level is below the top of the containers. Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the water level regularly during steaming and add more boiling water as needed to prevent the pot from boiling dry and burning the Moi Moi.

Frying the Egg (Optional)

While the Moi Moi is steaming, fry your eggs to your preference.

Serving

Serve the steamed Moi Moi hot, alongside the fried egg. Moi Moi can be enjoyed on its own or with various accompaniments such as pap (ogi), custard, or rice.

History of Moi Moi

Pinpointing the exact origin of Moi Moi within Nigerian cuisine is challenging, as with many traditional dishes. Its roots likely lie deep within the country’s culinary history, passed down through generations. What is clear is that Moi Moi has long held a significant place in Nigerian culture, particularly in the southern and western regions where it is a beloved staple.

The dish’s evolution likely involved experimentation with available ingredients, especially the black-eyed peas which form its base. Early methods probably involved simpler preparations, perhaps wrapping the bean paste in leaves before steaming. Over time, techniques refined and the addition of ingredients like onions, peppers, and palm oil enriched the flavor profile, leading to the Moi Moi we enjoy today.

Moi Moi’s cultural significance is undeniable. It features prominently in celebrations, festivals, and everyday meals. Its versatility allows it to be enjoyed as a standalone dish, a side to various meals, or even incorporated into more complex recipes. The enduring popularity of Moi Moi speaks volumes about its deliciousness and its integral role in Nigerian culinary heritage.

Nutritional Content and Benefits of Moi Moi

Moi Moi, a staple in Nigerian cuisine, isn’t just delicious; it’s also packed with nutrients. Made primarily from black-eyed peas, it’s a good source of plant-based protein, making it an excellent choice for vegetarians and vegans. It also provides a healthy dose of fiber, which aids digestion and promotes satiety.

Beyond protein and fiber, Moi Moi offers essential vitamins and minerals. It’s a good source of iron, important for red blood cell production, and potassium, which helps regulate blood pressure. It also contains various B vitamins, crucial for energy metabolism and nerve function. The presence of antioxidants in Moi Moi contributes to overall health by protecting cells against damage.

The health benefits of Moi Moi are numerous. Its high protein content contributes to muscle building and repair. The fiber content promotes healthy digestion and can help manage cholesterol levels. Being relatively low in fat and rich in nutrients, Moi Moi can be a valuable part of a healthy diet.

For those watching their calorie intake, Moi Moi can be a satisfying and nutritious option. It’s naturally low in sodium and can be prepared with minimal added oil, making it a healthy choice for those managing conditions like hypertension. By steaming the beans instead of frying, Moi Moi retains its nutrients and offers a healthier alternative to other bean-based dishes.

Tips for Choosing Quality Black-Eyed Peas

Choosing the right black-eyed peas is crucial for delicious moi moi. Look for dried black-eyed peas, not canned, as they offer better texture and flavor. Avoid peas with cracks, holes, or discoloration, as these can indicate age or pest infestation. Instead, choose peas that are uniform in size and have a smooth, creamy white or pale yellow color.

Freshness is key. Check the “best by” date or purchase from a store with high turnover. You can also perform a quick soak test. Soak a small handful of peas in water for a few minutes. Fresh peas will plump up slightly, while old peas will remain hard and shriveled.

Finally, consider buying black-eyed peas from a bulk bin. This allows you to inspect the peas closely and choose the best quality. Plus, it’s often more economical than pre-packaged options.