If there is one dish that is aesthetically pleasing, nutritious, and delicious all at the same time, it has to be the Nigerian bean pudding – Moi-Moi.
This is one dish that appeals to anyone and everyone who has had a chance to try it. My kids are not big fans of beans in their whole form. But when I decide it is time to have some, I take out my frozen batch of raw, peeled beans and make this recipe. It is cleared out before we even know it!
You can keep it simple or go all out when it comes to the ingredients, whatever pleases you. The process of making it may seem daunting at first for a newbie, but the taste, and the richness of its flavours when it is all done make it all worth the effort. Making an authentic lasagna dish requires pretty much the same level of patience.
What is Moi-Moi?
Moi-moi is simply beans, peppers, and aromatics all blended together and steamed to perfection! For the cooking part, you will need some ramekins or moi moi pouches.
Looking for dishes that pair nicely with bean pudding: Jollof Rice, custard, oatmeal etc.
Nigerian Bean Pudding ‘Moi-Moi’ Ingredients
Some of the ingredients needed to make this include:
Beans
As mentioned, the star ingredient here is beans, the black-eyed kind preferably. In Nigeria, we call the specific type used for this honey beans or ewa oloyin. This can be found in your local African store.
Alternatively, you can adapt lentils by simply following the same steps to achieve the same results. You should soak the beans in water for a few minutes and then remove their skins. Although, I’ve recently heard this step isn’t very necessary.
However, generations have passed down peeling beans as a key step in the preparation process, and I admit I have yet to abandon it. In other words, feel free to skip the peeling process.
Pepper Mix
A combination of fresh red bell peppers and scotch bonnets will be needed to add some spice and flavour to your bean pudding.
Aromatics
These will include onions, ginger, and possibly garlic, I stuck with onions and ginger for this recipe, these were blended with the beans.
Protein
As flavourful as the Nigerian bean pudding dish is, adding your preferred protein does amplify the taste of it. The proteins are like the assistant stars of the dish, you can use shrimp, fish, chicken, liver, eggs, etc.
I use a combination of cod fish and eggs in this recipe. Some people boil the eggs separately and then cut them into halves before inserting them into the bean mix, but I break my raw egg into each portion and let it cook all together.
Oil
Any type of oil is fine, I used vegetable oil. The addition of fat gives your moi moi a glossy and soft texture.
If you choose to peel your beans traditionally, here’s a pro-tip: avoid soaking them for more than 5 minutes, because the longer they soak, the harder it is to remove the bean skins.
The peeled beans, peppers and aromatics are blended together into a thick paste. The paste is then seasoned and garnished with the chosen protein. Finally, the bean mix is portioned and steamed in pouches or ramekins. This is a dish that can easily become vegan.
Nigerian Bean Pudding ‘Moi-Moi’ Recipe
Equipment
- moi moi pouches
- ramekins
Ingredients
- 2 cups honey beans
- 3 large red bell peppers
- 2/3 scotch bonnets optional
- 1 large onion
- Ginger
- 5-10 eggs
- Filleted cod fish
- 1 cup vegetable oil
- Water as needed
- Salt to taste
- Fish bouillon
- Black Pepper
- Oil Spray for ramekins
Instructions
- In a large bowl, soak your beans for 5 minutes. Proceed to peel off the skin from your beans by rubbing them against each other between your palms, you may need to rinse multiple times to get rid of the skin peels until you end up with a bowl of peeled beans. Kindly note, a few unpeeled pieces does not make a difference. Leave to continue soaking in water while you prep other ingredients.
- Cut up your red bell peppers, scotch bonnets, onion and ginger into smaller pieces and set aside.
- Season your cod fish with a sprinkle of salt and black pepper, boil in a pot or pan for 5-10 minutes on both sides and use a fork to break apart the fish, set aside.
- Strain and transfer the peeled beans, peppers, onions and ginger into your blender. Add in a cup of water and begin blending, you may need to add in some water as needed until you end up with a smooth, paste-like consistency.
- While blending, prep your hot water bath by heating up about 15 cups of water in a large and wide pot.
- Transfer the pureed mix into a large bowl and begin mixing using a spatula. Add in the oil and continue mixing till well combined.
- Season with salt and fish bouillon until you have reached desired taste.
- Go in with the cod fish pieces and keep mixing till combined.
- Prep your ramekins by spraying some oil in each one, this is just to prevent the moi moi from sticking to the ramekins when cooked.
- Use a deep-mouthed spoon to scoop in your bean mix into each ramekin till you are just above the halfway point of the ramekin. This is to allow room for the egg addition and the rise during steaming.
- Break in one egg into each of the moi moi portions.
- Place your moi moi portions into the hot water bath, cover with aluminium foil before placing the pot lid as the steam is what cooks it to perfection. Let steam for 45 mins on medium heat.
- Use the toothpick test by poking through the moi moi, if it comes out clean, then your moi moi is ready.
Notes
- In some cases, it is best to blend your beans in batches. This depends highly on the efficiency of your blender and quantity of beans needed to be blended.
- When adding water, I always advise adding in little increments as you don’t want to end up with a runny bean mix, this will affect the overall result.
