Moi Moi Three Ways: In Leaves, in the Oven and in Foil
Moi moi (also spelled moin moin) is a steamed bean pudding loved across Nigeria: with pap or Agege bread for breakfast, with jollof at parties, or on its own. It looks complicated, but once you have the batter right, there are three easy ways to cook it.
The batter
Ingredients
- 3 cups black-eyed or brown beans, peeled
- 1 large red bell pepper (tatashe)
- 1 to 2 scotch bonnets, to taste
- 1 onion
- 3 to 4 tablespoons vegetable oil, palm oil or a mix
- 1 cup warm stock or water
- Seasoning cubes and salt
- Optional: boiled eggs, flaked mackerel, corned beef or crayfish
How to peel beans quickly
- Soak the beans for 10 to 15 minutes.
- Pulse them with water in a blender for a few seconds, just enough to loosen the skins, not to blend.
- Rinse in a big bowl, letting the skins float off. Repeat until clean.
- Soak again until soft. Soft beans give the smoothest moi moi.
Shortcut: many African stores sell ready-peeled beans or moi moi flour.
Blend and mix
- Blend the peeled beans with pepper, onion and just enough stock to keep the blender moving, until velvety.
- Pour into a bowl and stir in oil, seasoning and salt. Beat well for a minute to add air; this makes it fluffy.
- Taste: it should be well seasoned before cooking.
Method 1: wrapped in leaves (the traditional way)
Leaves give moi moi its deep, earthy aroma. The usual choice is ewe eran (also called uma leaves). Many African stores abroad sell them dried or frozen.
- Wash the leaves, dip them briefly in hot water to soften, and trim off the thick stems.
- Line the bottom of the pot with the stems and a few leaves, and add water that sits below the wraps.
- Fold two overlapping leaves into a cone, fill halfway with batter, add egg or fish, then fold the top down and tuck the sides.
- Stand the wraps folded side down in the pot, cover with more leaves and the lid.
- Steam on medium heat for 45 minutes to 1 hour, topping up water as needed. A toothpick should come out clean.
Method 2: baked in the oven
- Heat the oven to 175°C / 350°F and put a tray of hot water on the lower rack.
- Oil ramekins, a muffin tin or a baking dish and fill each about three-quarters full.
- Cover tightly with foil.
- Bake for 30 to 45 minutes, depending on the size, until a knife comes out almost clean.
- Rest 5 to 10 minutes before turning out.
Method 3: foil pan or steaming pouches
Pour the batter into an oiled foil pan or moi moi pouches, seal tightly and steam over boiling water for about an hour. Easy clean-up and neat slices.
Troubleshooting
| Problem | Fix |
|---|---|
| Dry or crumbly | Add more stock to the batter and keep it covered while cooking |
| Top burnt, middle raw (oven) | Lower the heat, use the middle rack, keep it covered |
| Watery | Too much liquid, or not cooked long enough |
| Grainy | Beans were not soft enough or not blended long enough |
Serve with pap, bread, jollof, fried rice, garri, custard or eko (agidi).
Over to you: Leaves, oven or pouch: how does your family make moi moi? Tell us in the comments or share your story.
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