Moi Moi: The Classic Nigerian Steamed Bean Pudding Everyone Loves
Moi Moi, also spelled Moin Moin, is more than just a side dish—it’s a cherished Nigerian staple that often steals the spotlight. Made from ground beans, peppers, onions, and spices, Moi Moi is steamed to perfection and can be customized with delicious add-ins like hard-boiled eggs, bone marrow, or corned beef.
Whether you’re preparing it for a weekend meal, festive occasion, or Sunday dinner with family, Moi Moi delivers comforting depth and bold flavor. In this guide, I’ll show you exactly how to make it from scratch—with tips, variations, and serving ideas to elevate every bite.
Why I Love Moi Moi
Moi Moi is the kind of dish that feels both humble and celebratory. It’s rich in protein, satisfying in texture, and flavorful enough to enjoy on its own or with a larger meal. Here’s what makes it stand out:
- Nutrient-dense with beans and protein
- Customizable with savory fillings like eggs, beef, or marrow
- Make-ahead friendly and reheats beautifully
- Pairs well with both local and international dishes
Ingredients You’ll Need
- 3 cigar cups (750g) beans – brown beans or black-eyed peas
- 5 tablespoons ground crayfish
- 4 big stock cubes
- 1 habanero pepper
- 2 teaspoons ground nutmeg
- 3 tatashe peppers or 800g tomato puree
- 2 big onions
- 20cl vegetable oil
- 2 liters of cool or warm water
- Salt, to taste
Optional Add-Ins:
- Hard boiled eggs
- Bone marrow (pre-cooked with spices)
- Corned beef
Ingredient Notes and Swaps
- Beans: Soak and peel ahead of time or use pre-peeled beans to save time.
- Crayfish: Adds depth and umami—skip it only if allergic.
- Nutmeg: A little goes a long way for that warm, earthy flavor.
- Vegetable oil: Palm oil can be used for a more traditional flair.
- Add-ins: Hard-boiled eggs and bone marrow take this from basic to extraordinary.
How to Make Moi Moi (Step-by-Step)
1. Blend the Base
In a high-powered blender, combine peeled beans, tatashe (or tomato puree), onions, crayfish, habanero, and nutmeg. Add some water and blend until smooth and creamy.
2. Mix with Oil and Seasonings
Transfer the blended mix into a large bowl. Stir in the vegetable oil and (if using) the flavorful stock from pre-cooked bone marrow.
Add remaining water slowly until the mixture is well-combined but not too watery. Stir vigorously to aerate and activate the texture.
3. Season
Add salt, crushed stock cubes, and adjust pepper or nutmeg to taste. Stir thoroughly to distribute flavors.
4. Prepare to Steam
Line the base of a large pot with banana leaves or a metal steaming rack. Add about 1 inch of water to the pot and bring it to a gentle simmer.
5. Fill Containers
Scoop the Moi Moi mix into containers—ramekins, foil bowls, uma leaves, or heat-safe plastic. Add desired fillings (egg, marrow, corned beef) to each one and seal.
6. Steam to Perfection
Place filled containers in the pot, cover tightly with a lid, and steam. Cook for:
- Small wraps – 45 minutes on high heat
- Large batch – 1 hour or more
Check for doneness by inserting a knife. If it comes out nearly clean with no wet paste, it’s done.
Tips for Perfect Moi Moi
- Don’t skip the stirring – It prevents separation and ensures an even texture.
- Use minimal water while steaming – Add just enough to prevent burning without soaking the moi moi.
- Foil wraps cook faster than thick containers.
- Check doneness carefully – Undercooked moi moi is mushy and unappetizing.
Serving Suggestions & Pairings
Moi Moi can shine solo or as part of a larger Nigerian spread. Pair it with:
- Jollof Rice or Fried Rice
- Easy Turkey Wings for a hearty combo
- Tomato skillet with okra and sausage for added southern flair
- Salads or boiled plantains for a lighter meal
For dessert, consider something crowd-pleasing like banana pudding.
Storage and Leftovers
- Refrigerate: Store in a sealed container for up to 4 days.
- Freeze: Freeze wrapped Moi Moi for up to 2 months. Reheat by steaming or microwaving with a sprinkle of water.
- Meal Prep Friendly: Make in bulk and portion for the week.
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Final Thoughts
Moi Moi is more than just a dish—it’s tradition, nourishment, and flavor all wrapped into one. Whether you stick to the classic recipe or load it up with extras like bone marrow and corned beef, this savory pudding always satisfies.
Tried it? Let us know how it turned out, what fillings you used, or any family secrets you added to your mix! And follow Chef Maniac for more comforting, soulful recipes you’ll want to make again and again.
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