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Moi moi – You will love this savory, fluffy, and soft moin moin for breakfast, lunch, or dinner. It’s a simple comfort food classic!

Moi Moi/ Moin Moin is a traditional Nigerian meal made from beans, onions, peppers, spices, and other ingredients. It is delicious, easy to make, and inexpensive.

It is often served as lunch or dinner, and we reheat the leftover in the morning and use it as a side paired with pap or custard.

I’ll explain what this dish is all about in case you’ve never heard of it before. Moin moin is a savory steamed traditional Nigerian main dish made from peeled black-eyed peas, peppers, onions, and other condiments like fish, crayfish, boiled egg, animal liver, and other enriching condiments.

This meal is a favorite in almost any Nigerian home. It is also known as olele, bean pudding, Moi Moi, or moin moin.

Moin Moin/ Moi moi is traditionally steamed inside a pot using leaves such as the” Ewe eran” (Thaumatococcus daniellii) or banana leaves.

Other heat-proof bowls like ramekins, aluminum foil, and baking pans are also suitable.

If you prefer baked Moin moin and not steamed on the stovetop, you can check that here.

This recipe makes a delicious savory moi moi. Soft and moist but not mushy. It is firm enough to hold its shape. I’m sure you will love it!s

Jokingly, we refer to Moi Moi as “elemi meje,” meaning it has “seven lives.” This is because the mix of this bean pudding with extra protein like fish, crayfish, boiled egg, boiled liver, and chicken stock makes a perfect meal with an undeniably delicious taste. It is so delicious, and the taste hits differently.

In my experience, one of the most common mistakes is not blending Moin Moin very well, and another common mistake is adding too much water when blending.

The moi moi pudding should be blended as finely as possible because a grainy pudding will affect the appearance and texture of the moin moin, making it unpleasant to eat.

You can check this post on ”how to make better moi moi” to troubleshoot your moi moi.

To peel the beans faster, you can use a food processor. Here’s how:

Ingredients for making Moin Moin

Think of this pudding as a blank canvas that you can customize the way you want. Want more of a kick? Add more habaneros. Don’t eat fish; add beef liver or corned beef.

How will I know that the Moi Moi is done?

You can insert the tip of a knife or toothpick into the Moi Moi. The Moi Moi is done when the tip of the knife comes out fairly clean.

Can I use palm oil?

Yes, you can use either palm oil or vegetable oil. It depends on the one you prefer. You can also mix the two.

What can I use to mold my Moi Moi?

Traditionally, the leaves called “ewe eran” (Thaumatococcus daniellii) are used for steaming the moin moin. An alternative to that is banana leaves. However, not many people have access to these leaves, so we use heat-safe containers like ramekins, aluminum foil pans, and baking pans.

Notes/Tips

Watch how to make moi moi below:

Equipment used for making Moi Moi

There are also several different ways to serve up moi moi because it’s really versatile. Here are some ways:

You can also serve with garri, pap (ogi – fermented corn meal), and the list goes on as your mind can create.

Other Nigerian recipes to try:

Thank you very much for your time. Now, I’m confident that you can make this at home.

This recipe was first published in 2015. It has now been updated with new pictures!

Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you!

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