Moi Moi Recipe

Moi moi, pronounced as "Mai Mai" or "Moyin Moyin", is a traditional Nigerian cuisine made with brown beans or black-eyed peas. It is fluffy, versatile and makes a great grab and go high-protein breakfast or snack during the day.

After prepping the beans, it is combined with onions, garlic, pepper, and corn beef which creates a sweet and savory combination is unique in taste and embodies the essence of cooking in the motherland. 

I personally love eating it with Jollof rice or Nigerian fried rice for dinner, but it can also be consumed with Pap or by itself.

Making this tasty steamed bean pudding can feel like a huge undertaking at first glance, but this recipe breaks down every step so you will be confident every step of the way.

So don't worry, you’ve come to the right place!

My mom used to prepare her beans during the week so we would have Moi Moi or Akara ready on Saturday mornings.

It wasn't something she did every week so when she did it was devoured in seconds and it was always the best part of the week.

Why You'll Love This Recipe...

There isn't one Nigerian event, ranging from birthday parties to weddings, that won't have perfectly wrapped foil pockets right next to the Jollof rice.

Whoever created this masterpiece really had time on their hands if you think about it. But God bless.

For someone who isn't a fan of beans, I could eat this every day. When prepared correctly, it is a perfect combination of savory and spice all in one bite.

As if the flavor didn't sell me already, it's also high in protein?...yes! Don't mind if I do.

What Are Some Variations for Moi Moi?

Also known as Moin Moin, elélé, and alele in Igbo and Hausa languages.

Some recipes add ground crayfish which is composed of dried prawn ground into a powder, which adds a different depth of flavor.

You can also add different types of meat to the mixture as well. Canned corn beef is commonly used, but you can add fish, chicken, or egg if you want.

What are the Health Benefits?

Because Moi Moi is made primarily of black-eyed peas, it is an excellent source of antioxidants, as well as a host of other essentially nutritious properties such as magnesium, copper, selenium, and zinc.

Take a look at some other health benefits:

Improves Blood Circulation 

Moi Moi is an excellent source of vitamins like B9 & B12 (folate). Folate is one of the components of vitamin B that helps your body in the production of red and white blood cells in the bone marrow. Folate is also essential in the conversion of the body’s carbohydrates into energy.

Rich Source of Protein

Yes! Moi Moi is primarily made from black-eyed beans - a significant source of plant-based protein. The body utilizes protein for building and repairing worn-out tissues.

As you may know, protein also helps the body in support of muscle growth as well as feeling more satiated and full.

Therefore, you get a protein boost. Even if you’re a vegetarian or vegan, combining moi moi with your vegan jollof rice won’t be a bad idea, and it’ll also offer you some substantial health benefits. 

Low in Saturated Fat and Cholesterol

High levels of saturated fat and cholesterol in the diet are dangerous to the body. Not only that, it can also contribute to cardiovascular disease and other health issues.

With plant-based protein from Moi Moi, you can maintain a heart-healthy diet, which can help reduce the risk of heart disease. 

Ingredients Needed for Making the Best Moi Moi

• black-eyed peas. The main attraction of this recipe is the beans. The beans will be soaked, peeled & blended into a very smooth puree. Some recipes use brown beans for Moi Moi as well.
•  red bell pepper. This adds flavor and a slight red color to the bean cake. Don't forget to remove the pit and seeds.
•  scotch bonnets. Adds heat. You can substitute habaneros as well. This recipe calls for two but you can add more or less depending on spice tolerance.
•  chicken bouillon. Bouillon seasoning adds a depth of umami and flavor.
•  red onion. Cut in half and peeled for blending
•  garlic cloves. They will be blended along with the red bell pepper, scotch bonnets, and onions.
•  olive oil. Any neutral oil will do. It will help round out the bean mixture.
•  paprika. Just a dash for some added flavor and color.
•  canned corn beef. This recipe calls for one can. The corned beef will be broken into pieces and mixed with the bean puree right around the time of seasoning.
•  boiled eggs. I only decided to use two in this recipe. Cut the eggs in half and place them in each foil pack of Moi Moi before cooking. This is an optional move but a great addition and another opportunity to get some extra protein.
•  salt. Add as much or as little for your taste preference.

How to Make Authentic Nigerian Moi Moi

PREPARING THE BEANS

• In a medium bowl, soak beans in hot water for a minimum of 4 hours. Soak them overnight if you have the opportunity.
• Once the shell starts to lift a little, drain the water and place half of the beans in a blender or food processor. Pulse about 5-6 times to remove the shell and return to a bowl. DO NOT FULLY BLEND. Repeat this process with the remaining beans.
• Soak the pulsed beans in room-temperature water for about 5 minutes. Begin to rub handfuls of beans in between your palms to remove the shell. Continue to do this for about one minute. The shell of the beans will start to float on top of the water.
• To remove the shell from the bowl, gently pour the water out into a strainer. Since the shell floats, it will flow out with the water. Be careful not to pour out the beans. Replace the water in the bowl and continue removing the bean shell.
• Once all the beans are shell-less, drain the water and place the beans in a food processor or blender.
• VERY IMPORTANT: Blend the beans until it is very smooth. I added ½ a cup of water total to get the mixture going in the blender. Use a rubber spatula to get the sides of the blender
• TIP: If your puree is lumpy, the Moi Moi will be lumpy as well. if you are able to rub the puree between your fingers without feeling lumps then you are good.

PREPARING MOI MOI

• Without adding water, blend red bell pepper, garlic, onion, and scotch bonnets together and add to the bean puree.
•  Add the chicken bouillon, paprika, salt, and neutral oil. Break up the canned corned beef into small chunks and add as well.
•  Taste the mixture at this point and adjust salt and pepper. This is what your Moi moi will taste like.
•  Fold your foil sheets in half with the closed side on the bottom. Fold in the sides 2-3x tightly on each end. The finished product should look like a pocket.
•  Spray the inside of each foil sheet with non-stick spray to prevent sticking.
•  Fill each foil pocket halfway with the bean puree and close the top by folding down the opening.
•  Steam Moi Moi in a pot for 40 minutes. Once done, remove it and set it aside for 15 minutes so it can set.
•  Enjoy

Frequently Asked Question

Cooking Tips

• Don't add too much water when blending. Too much water will create a mushy, non-solid mess after cooking.
• Steaming is the key. Find a pot with a steaming rack so your Moi Moi isn't sitting at the bottom of the pot and boiling in water.
• Give yourself time. This isn't the recipe to be a kitchen warrior for. Prepare your beans in advance so all you have to worry about is cooking for an hour when you are ready.
• Try to fill the foil pockets evenly so they all cook evenly.
• Did you wash more beans than you feel like cooking? Store the remainder in a Ziploc bag with minimal air. Thaw at room temperature when you are ready to use.

Storage & Reheating Tips

Moi Moi stores well in the fridge for 3-5 days while wrapped in foil. You can also remove the foil wrapping and store it in an air-tight container.

If you made more than you can finish, just throw them in the freezer. Thaw at room temperature before reheating in the microwave.

You might also love these

• Vegan Jollof Rice
• Air Fryer Sweet Plantains
• Nigerian Chicken Stew
• Roasted Garlic Turmeric Rice
• Nigerian Fried Rice