Moimoi is a popular Nigerian steamed bean pudding made with peeled black-eyed peas (cowpeas), palm oil, and various other ingredients such as crayfish, fish, onions, and peppers. It is a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner.
- 3 cups brown or black-eyed peas
- 1 cup ground crayfish
- 1/2 cup palm oil
- 1/2 cup chicken stock or water
- 1 bell pepper (tatashe)
- 2 scotch bonnet peppers (atarodo)
- 1 onion
- 2 seasoning cubes
- Salt to taste
- Optional: Hard-boiled eggs, smoked fish, or other protein
- Peel the beans. The fastest way to peel beans is to use a food processor. Soak the beans for about 10-15 minutes, then drain them and add them to the food processor. Pulse a few times until the skins come off. Pour the beans into a large bowl and add enough water to cover them. Swirl the beans around until the skins float to the top, then pour off the water and the skins. Repeat this process a few times until all of the skins have been removed.
- Blend the beans. Add the peeled beans, ground crayfish, palm oil, chicken stock, bell pepper, scotch bonnet peppers, onion, seasoning cubes, and salt to a blender. Blend until the mixture is smooth.
- Prepare the cooking vessels. If you are using moi moi leaves, grease a large pot with palm oil and place the leaves in the bottom of the pot. You can also use aluminum foil or ramekins. If you are using aluminum foil, grease the foil with palm oil and fold it into small squares. If you are using ramekins, grease the ramekins with palm oil.
- Pour the batter into the cooking vessels. Pour the batter into the moi moi leaves, aluminum foil squares, or ramekins. If you are using moi moi leaves, fill the leaves about 3/4 full. If you are using aluminum foil squares or ramekins, fill them to the top.
- Steam the moimoi. Place the pot with the moi moi leaves on the stove over medium heat. Add enough water to the pot to come halfway up the sides of the pot. Bring the water to a boil, then reduce the heat to low and cover the pot. Steam the moimoi for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Serve and enjoy! Once the moimoi is cooked, let it cool slightly before removing it from the cooking vessels. Serve the moimoi warm or at room temperature with your favorite sides.
- For a smoother moimoi, blend the beans until they are very fine.
- If you don’t have a blender, you can mash the beans with a mortar and pestle.
- To add extra flavor to your moimoi, add some chopped onions, peppers, or other vegetables to the batter.
- You can also add protein to your moimoi by adding hard-boiled eggs, smoked fish, or other cooked meat or seafood.
- To make sure that your moimoi is cooked through, insert a toothpick into the center. If the toothpick comes out clean, the moimoi is done.
- Moi moi with coconut milk: Add 1/2 cup of coconut milk to the batter for a richer and more flavorful moimoi.
- Moi moi with vegetables: Add chopped onions, peppers, carrots, or other vegetables to the batter for a more nutritious and flavorful moimoi.
- Moi moi with meat or seafood: Add cooked meat or seafood, such as chicken, beef, fish, or shrimp, to the batter for a more protein-rich moimoi.
Moimoi is a delicious and nutritious dish that is easy to make at home. It is a great way to get your daily dose of protein and fiber. Moimoi can be enjoyed for breakfast, lunch, or dinner, and it is a popular dish at Nigerian gatherings.
- For a more authentic flavor, use smoked palm oil instead of regular palm oil.
- If you don’t have moi moi leaves, you can use aluminum foil or ramekins. Just be sure to grease the aluminum foil or ramekins with palm oil before adding the batter.
- To add a bit of sweetness to your moimoi, add a teaspoon of sugar to the batter.
- If you are using frozen beans, be sure to thaw them completely before blending them.
- Serve your moimoi with your favorite sides, such as rice, plantain, yam, and stew.