Moi-moi or Moin-Moin is one of the most popular dishes in Nigeria. It’s made from pureed beans and served primarily as an accompaniment to breakfast porridge. Moi moi can also be served with a side of garri or bread. Traditional moi moi is wrapped in Banana or ewe eran leaves. For those outside Nigeria, you can find frozen banana leaves in speciality asian food stores.
There are no limitations on what you can add into your moi moi – some people use fish, kidney, corned beef etc. moi moi with loads of additional protein added is usually called moi-moi Elemi Meje (meaning with seven lives).
- Black eyed beans 2 cups (peeled and cleaned)
- Palm oil – 1/3 cup
- Medium Onion – 1/2 (chopped)
- Eggs – 6 (Boil 4 eggs, peel and slice)
- Red bell pepper (tatashe) – 1 (chopped)
- Crayfish powder (ede) – 1 tablespoon
- Scotch bonnet pepper (ata rodo) – 1- 2
- Maggi – 2 cubes
- Salt- *to taste*
Other : Banana leaf or Ewe eran for wrapping
- In a blender combine beans, onion, 1 cup water and red bell pepper. Blend until smooth
- Crack the two uncooked eggs into the batter
- Dissolve salt and maggi cubes in two tablespoons of hot water and add into batter
- If using palm oil, bleach on high heat for 2 minutes and set aside to cool. Add cooled oil to batter (DO NOT ADD HOT OIL into batter)
- With a whisk or turining pin (Omo orogun) – mix batter thoroughly
- Do a quick taste test on the batter and adjust for salt as needed
- Add 2 cups of water to a large pot, gently place some banana leaves in the water
- Add 2 ladles of batter into a coned banana leaf (as pictured), add some boiled egg slices into each pack. fold gently to cover (as pictured above)
- Gently place the cone inside the pot. Repeat steps 8 and 9 until batter is finished.
- Cover and steam on medium heat for 45 minutes-1 hour
Serve and enjoy moi oi with a side of Pap (Ogi), cutard, jollof, bread or alone.