Nigerian Moi Moi Cooking Recipe

how to cook your Nigerian moi moi

Ingredients (Serves 4-6):

• 2 cups of peeled beans (black-eyed peas or brown beans)
• 1 large bell pepper (red or orange, for color)
• 2 medium-sized tomatoes (optional)
• 1 medium onion
• 1-2 scotch bonnet peppers (ata rodo) or as preferred for spice
• 2 tablespoons of vegetable oil or palm oil
• 2 teaspoons of seasoning powder or bouillon cubes
• 1 teaspoon of ground crayfish (optional)
• 1/2 teaspoon of salt (adjust to taste)
• 2 cups of water (adjust for consistency)
• Optional fillings: boiled eggs, deboned fish, corned beef, or cooked minced meat

Instructions:

1. Prepare the Beans:

• Soak the peeled beans in water for about an hour to soften them.
• Rinse thoroughly to remove any leftover skins or dirt.

1. Blend Ingredients:

• In a blender, combine the soaked beans, bell pepper, tomatoes (if using), onion, and scotch bonnet peppers.
• Add a little water to aid blending and blend until smooth and creamy. Ensure there are no lumps.

1. Season the Mixture:

• Pour the blended mixture into a large bowl.
• Add oil, seasoning powder, crayfish, and salt. Mix well.
• Gradually add water while stirring to achieve a slightly thick but pourable consistency.

1. Prepare the Cooking Containers:

• Use heat-resistant bowls, aluminum foil wraps, or moi moi leaves (Ewe eran).
• Grease the containers with a bit of oil to prevent sticking.

1. Add Fillings (Optional):

• Pour a small amount of the batter into each container, add your preferred filling (boiled egg slices, fish, etc.), and top with more batter.

1. Steam the Moi Moi:

• Place a steamer or large pot with a rack or leaves at the bottom to prevent direct contact with water. Add some water to the pot.
• Arrange the filled containers in the pot, ensuring they’re not submerged in water.
• Cover the pot tightly and steam for 45 minutes to 1 hour, checking occasionally to add more water if needed.

1. Check for Doneness:

• Insert a knife or skewer into the center of one moi moi. If it comes out clean, they are ready.

1. Cool and Serve:

• Let the moi moi cool slightly before removing them from the containers.
• Serve warm as a side dish with rice, pap (ogi), or on its own.

Tips:

• For a richer taste, you can substitute some of the water with chicken or fish stock.
• Adjust the spice level to your preference by reducing or increasing the number of scotch bonnet peppers.
• Moi moi freezes well; store leftovers in airtight containers and reheat when needed.