How to Make Moi-moi (Two Best Ways to Make Moi-moi)

Moi-moi
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Moi-Moi is a flavorful and beloved dish from Nigeria, renowned for its unique texture as a steamed bean pudding. Often considered a delightful breakfast staple, it provides a rich, savory experience that awakens the palate. This versatile dish can be enjoyed in the morning alongside akamu (pap) or bread, commonly Agege bread in the Western part of Nigeria. Additionally, it serves as a delicious side accompaniment to various meals throughout the day. In the afternoon, some people enjoy Moi Moi with Ijebu garri mixed with sugar to taste. 

Originating from the vibrant Yoruba culture of southwestern Nigeria, Moi Moi showcases a blend of spices and ingredients that reflect the rich culinary heritage of the region, making it a true gem of Nigerian cuisine. This dish exemplifies the richness and diversity of African cuisines, which is something to be truly proud of.

Ingredients For Cooking Moi-moi

  1. 1 kg of Mackerel
  2. 7 Cooked Eggs (optional)
  3. Half a cup of vegetable oil
  4. 3 seasoning cubes
  5. Salt to taste.
  6. 1 cup of sliced onions
  7. Tatashe or shobo (about 5 to 8, add the reddish colour)
  8. Crayfish (1 cup)
  9. 3 cups of beans

Equipment for Cooking Moi-moi

  1. Cooking Pot
  2. Blender or Grinder
  3. Bowl
  4. Whisk
  5. Leave or Tin or Aluminium Foil Bags or Muffin Tray 

Preparation of Moi-moi

1. Prepare the Beans:

  • To wash the beans, start by putting them in a bowl. Then, add a little bit of water on top. Now, use your hands to gently mix and squeeze the beans. This method is simple and should take you about 20 minutes to finish!
  • You can add a bit more water, but be careful not to make it too wet. Keep squeezing until the outside layer starts to come off. This process will probably take around 3 minutes.
  • When you notice that a lot of the beans have lost their outer layer, pour in enough water to fill the bowl. The outer layer will float to the surface, so you can scoop it off with a sieve while continuing to press down the beans.
  • At some point, only a small number of people will remain who haven’t shed their outer layer. It’s important to focus on helping those individuals and to keep them clean and well-cared for.
  • To prepare the beans for cooking, start by washing them thoroughly to get rid of the outer layer. Keep rinsing and squeezing the beans until only the white beans remain. Once you have just the white beans, you can move on to grinding them. There’s also a helpful video that demonstrates how to wash the beans for making moi moi.

2. Grinding the beans:

  • Combine the beans, onions, crayfish, and tatashe (or shobo) in a small, clean bowl. Take this mixture to a commercial grinding mill, which is commonly used in Nigeria. However, many households can now afford a blender. You can use either a smart blender or a semi-smart blender for this purpose.
  • Blend them with ingredients like onions, peppers, and seasoning until smooth.

3. Pre-preparation before mixing:

  • To prepare the red tatashe (also known as shombo), start by cutting it in half and removing the seeds in the middle. This step is important because the seeds can make your moi-moi taste bitter. After that, make sure to wash the tatashe and remove the green stem from the top before adding them to the blender.
  • If you prefer not to blend the tatashe with the washed beans during grinding, you can chop the tatashe and mix it with the blended beans.
  • If you want to add fish or egg to your moi-moi, you will
  • Parboil the fresh or frozen fish, then remove it from the water. Use your fingers to break the fish into pieces, being careful not to squash it, so it remains in bits. You can use the fish in two ways: either add it to the blended white beans, or blend the fish together with the beans.
  • If you decide to cook with eggs, begin by gently parboiling the desired number of eggs. Boil them just enough so that their whites firm up, allowing the yolks to remain delicately intact. After this careful preparation, remove the shells, ensuring the eggs stay perfectly whole. Set the beautifully cooked eggs aside, and get ready to immerse yourself in the enticing process of mixing and cooking your dish, infusing it with rich flavors and delightful textures.

4. Mixing the Blended moimoi with other ingredients:

  • Pour the moimoi blended with the ingredients into the bowl you want to use to mix before cooking.
  • If you are cooking with fish, pour the parboiled fish into pieces into the bowl.
  • Pour half a cup (125ml) of oil into the ground beans. Add two crumbled seasoning cubes and up to half a cup of fish water (fish stock). Add salt to taste. Stir the mixture well and then taste it. Adjust the seasoning if needed.

5. Cooking Moimoi

After preparing the batter, it is poured into moimoi containers, which can be small bowls, banana leaves, waterproofs, or specially designed moimoi moulds. The containers are then steamed until the mixture sets into a fluffy and firm pudding. This steaming process helps to retain the flavors and moisture, resulting in a delightful texture. Cooking time can range from 30 minutes to over an hour, depending on the container size and the quantity being prepared.

Below are different ways you can cook moimoi. We strongly recommend the steaming method.

 1. Steaming

Steaming is one of the healthiest methods to cook moin moin, as it helps retain the flavors and nutrients without excessive oil.

Place the wrapped moin moin in a steamer or a pot with a steaming rack. Ensure enough water is in the pot, but not so much that it touches the moin moin. Steam for about 45 minutes to 1 hour or until fully cooked.

2. Baking

Baking moin moin is a healthy method that promotes even cooking while adding a unique flavor profile due to the browning that occurs. While most people typically use steaming, we will explain the baking method instead.

Instructions
  1. Prepare the Mixture: Following the steaming method, soak and peel the beans, then blend them with the other ingredients.
  2. Pour into Baking Dish: Preheat your oven to 350°F (175°C). Grease a baking dish and pour the moin moin mixture into it.
  3. Bake: Cover the dish with foil to prevent drying out. Bake for about 45 minutes to an hour, checking for doneness. The edges should pull away slightly from the sides of the dish.

Both methods yield delicious, nutritious moin moin while minimising the use of oil, making them healthier options for enjoying this savoury dish.

Cultural Significance

Moi-moi holds a significant place in Nigerian culture and cuisine. It is not only a staple breakfast item but is also commonly served at parties, weddings, and other celebrations. The dish is often accompanied by jollof rice, Nigerian fried rice, or plantains, making it a versatile addition to many meals. The communal aspect of sharing food in Nigeria means that preparing and enjoying moi-moi is frequently a collective activity, bringing families and friends together.

Nutritional Value

From a nutritional standpoint, moi-moi is rich in protein and dietary fiber thanks to its main ingredient: beans↗. This makes it a filling option that can energize your day. The addition of vegetables and spices provides essential vitamins and antioxidants, making it a delicious and health-conscious↗ choice for breakfast.

Variations

There are countless variations of moi-moi throughout Nigeria, with different regions adding their unique touches to the dish. Some may add corn to the batter for a hint of sweetness, while others incorporate various types of fish and meat. Vegetarian versions are also popular, emphasizing the rich flavors of beans and vegetables.

Enjoying Moi-Moi

Moi-moi is a popular part of a traditional Nigerian breakfast. It is often served with pap, which is a fermented corn pudding, or a spicy pepper sauce that adds to its savory taste. You can enjoy moi-moi hot or at room temperature, making it a tasty option for breakfast, snacks, or lunch.

moi-moi

Moi-Moi Preparation (Beans Pudding)

At its core, moi-moi is made from black-eyed peas or brown beans, which are peeled and blended into a smooth paste. The preparation begins by soaking the beans to soften them, followed by peeling to remove the outer skin. This labor-intensive step is crucial for achieving a smooth texture. After peeling, the beans are blended with spices, onions, bell peppers, and sometimes tomatoes, creating a vibrant and flavorful batter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Breakfast, Dinner, Lunch
Cuisine African/Nigerian
Servings 1 Family of 6
Calories 282 kcal

Equipment

  • 1 Blender or Grinder
  • 1 Pot
  • 1 Bowl
  • 1 Whisk

Ingredients
  

  • 3 cups beans Use honey bean or black eye peas
  • 1 to 3 sweet peppers fresh paprika or tatashe
  • 2 cups vegetable oil or palm oil
  • 1 Onions
  • 1 to 3 tbsp ground crayfish
  • 2 tbsp nutmeg optional
  • Ginger and garlic  optional
  • 2 - 4 seasoning cubes
  • salt to taste
  • Habanero or Scotch bonnet pepper to taste

Moi-moi Protein Accessories (usage is optional)

  • 1 kg Mackerel optional
  • 6 to 7 eggs optional
  • corned beaf optional
  • sadines optional
  • smoked fish (cleaned and gutted) optional

Instructions
 

  • Parboil the fish, remove the center bones, and break it into smaller pieces. Set the stock aside.
  • Please remove the seeds from the shombo (pepper) and ensure that the beans are thoroughly washed or peeled.
  • Combine crayfish, shombo, onions, and bl
  • Put the contents in a large bowl. Next, add oil, any fish or protein you prefer, two seasoning cubes, and fish stock. Stir everything together well.
  • Add salt and taste for salt
  • Pour the mixture into plates or moi moi wrappers, banana leaf or foil.
  • Tranfer to the pot for steaming/cooking
  • Add water slowly, making sure it does not go above the level of the first plate.
  • Cook or steam for 40 to 50 minutes.

If you want to use baking method

  • Following the steaming method, soak and peel the beans, then blend them with the other ingredients.
  • Preheat your oven to 350°F (175°C). Grease a baking dish and pour the moin moin mixture into it.
  • Cover the dish with foil to prevent drying out. Bake for about 45 minutes to an hour, checking for doneness. The edges should pull away slightly from the sides of the dish.

Notes

You can use brown honey beans, which are available in Nigeria. For the best taste, choose a vegetable oil that doesn’t have a strong flavour or smell. You can use either fish or beef-flavoured seasoning cubes to enhance the dish. If you want to make this meal vegan or vegetarian, just leave out the crayfish and use any other seasonings you like instead of the seasoning cube. If you’re allergic to crayfish or can’t find it where you live, feel free to skip it and add extra seasoning cubes for more flavour.
Keyword Moi-moi

The Bottomline

Moi-moi is not just a dish; it embodies a celebration of Nigerian culture and culinary heritage. Its rich flavors, nutritional benefits, and versatility make it a beloved choice that delights every palate. Whether enjoyed at home or during festive occasions, moi-moi stands as a cherished symbol of Nigeria’s vibrant food landscape.

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Cuisines · African/Nigerian · Bread · Breakfast & Brunch · Food and Travel
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