Moi Moi (Moin Moin)
Traditional steamed moi moi made from blended beans, peppers, and spices, cooked until soft and savory, often served with fish for a rich Nigerian dish.
Updated : 07 April, 2026
Easy
More than 1 hour.
Ingredients
1.5 cup
Black eyed peas
0.5
Bell pepper
2
Scotch Bonnet pepper
0.5 cup
Sunflower oil
0.5
Onion
220 grams
Smoked fish
3
Broth cube
to taste
Salt
0.5 cup
Water
4
Banana leaves
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by removing the skins from the beans. Soak them in water for about 3 minutes, until the skins begin to wrinkle slightly. Transfer the beans to a food processor with just enough water to cover them, then pulse 5-6 times to loosen the skins. Be careful, as some water may splash during this step.
Step 2
Pour the beans into a bowl and rinse several times, draining off the floating skins with the water after each rinse. The skins should separate easily and rise to the surface. Continue until the beans are mostly clean.
Step 3
Once cleaned, soak the beans in fresh water for at least 4 hours or overnight.
Step 4
After soaking, drain and rinse the beans once more.
Step 5
Blend the beans with 1 cup of water, along with the bell pepper, scotch bonnet peppers, onions, and bouillon until smooth.
Step 6
Transfer the blended mixture to a bowl. Stir in the oil and salt, mixing thoroughly. Gradually add a little hot water until the mixture reaches the consistency of a light cake batter. You may need less than ½ cup - adjust carefully. Taste and adjust the seasoning if needed (keeping in mind the beans are still raw at this stage).
Step 7
Prepare the ramekins by brushing the insides with oil, similar to greasing a cake tin. Fill each ramekin to about ¾ full, then place a piece of fish on top.
Step 8
In a deep pot with a tight-fitting lid, line the bottom with a sheet of banana leaf. Pour in boiling water until it is about 2-3 cm (1 inch) deep. Place the filled ramekins on top of the banana leaf, ensuring the water level does not rise more than halfway up the ramekins. Cover them with another sheet of banana leaf.
Step 9
If needed, stack additional ramekins by placing them on top of the covered first layer, separating layers with more banana leaves. Cover the top layer with another sheet.
Step 10
Place the lid on the pot and steam over low heat for 50 minutes
Step 11
After 50 minutes, check for doneness by inserting a skewer into the centre - if it comes out clean, the moi moi is ready. If not, continue steaming for another 10 minutes.
Step 12
Allow the moi moi to rest for 5 minutes, then serve warm, either directly in the ramekins or unmoulded.
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