MoiMoi with Unpeeled Beans


Moi moi - moinmoin - peeled - unpelled - beans - nigerian - food - recipe

Moinmoin

Truth be told, the first time I tried moimoi with unpeeled beans  I was still in primary school, my aunty had visited us and made some. I will say it was extremely obvious the beans wasn’t peeled as the texture of the moimoi was very coarse, however the resulting moimoi was extremely more filling than usual

Fast forward to two years ago when I made some moi moi using quinoa , I toyed with the idea of perfecting my aunty’s recipe but I did not. In 2014, I finally did try it but I wasn’t very thrilled with the end result. I made a critical mistake, I used black eyed beans which left dark spots in the moi moi. Although extremely delicious and very filling, I knew I could do better.

Moi moi with Unpelled Beans

2014 attempt using Black eyed beans

This attempt was perfect. I took lessons from my aunty’s creation and leveraged my mistake from last year. I promise you, no one will know you did not peel the skin off the beans. You will also find this moimoi to be extremely filling, this is because we didn’t get rid of the fiber by taking off the skin.

Ingredients:

  • Brown beans (oloyin or drum) – 2 cups
  • Medium onion – 1/2 
  (chopped)
  • Red bell pepper (Tatashe) –  2 (chopped)
  • Scotch bonnet pepper (ata Rodo) –  1
  • Eggs – 4  (boil, peel & slice 2)
  • Ground crayfish – 1 Tablespoon
  • Palm oil- 2-3 Tablespoons
  • Bouillon cube (Maggi) – 1-2 cubes
  • Salt (to taste)

Other : Aluminum loaf or muffin pan for steaming, aluminum foil

Directions

  • Cover beans with generous amount of water and leave to soak overnight

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  • Combine beans, peppers, onion and 1.5 cups water in a blender, blend to a smooth
 batter. Leave batter to rest for  about 5 minutes and blend again

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  • Pour batter into a large bowl, crack in raw eggs. Set aside
  • Dissolve salt, palm oil, crayfish and maggi in 2 tablespoons of boiling water, set aside to cool. once cooled, add to batter
  • With a turning pin (omo orogun) or electric mixer- Mix the batter thoroughly (this is to incorporate air into the batter and fluff the resulting moi moi).  mix for about 5 -10 minutes . Taste and adjust for seasoning

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  • Add 4 cups water to a large pot, set on high heat and bring to a boil
  • Oil the pan (cupcake pan in this case). portion moi moi batter into pan and top with slices of boiled eggs . Cover the loaf pan tightly with some aluminum foil

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  • Place the batter filled loaf pan in the pot of water ( it shouldn’t be covered in water), place a tight lid over the pot and reduce the heat to medium. Steam for 45-60 minutes (alternatively, steam for 45 minutes in an electric steamer)

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moimoi - yoruba -food- nigeria - 9jafoodie - recipe - naijafoodie -breakfastEnjoy moi moi with a side of garri, pap, custard or bread

Recipe note:

  • If you do not have time to soak beans overnight. Cover with very hot water for 20 minutes.
  • When making moimoi, the batter consistency is critical to the density of the end result. Your batter should not be too thick, it should be very close  to the batter pictured. If you find that your batter is thicker, add water and mix it some more.
  • Make use of Red beans, Black eyed beans will leave black spots in the moi moi
  • It is important that you rest the batter after the first blend, this enables the beans to absorb more water and fluff up during cooking
  • I highly recommend that you soak the beans overnight
  • feel free to play up the profile of the moi moi by adding in other spices. Ginger, thyme and chipotle pepper all work great in moi moi
  • When steaming in a pot, the wider the better. you never want the steaming utensil covered in water. If the water starts to dry up during steaming, simply add in more water
  • You can choose to wrap the moi moi in leaves (Ewe Eran) or banana leaves if you have some

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Lose It Nigerian

By |January 26th, 2015|165 Comments

Leave A Comment

165 Comments

  1. Kathie August 13, 2017 at 9:03 pm - Reply

    Hi Ronke!
    I was looking at food recipes on YouTube and through an internet rabbit trail I found your website and this recipe. I am not familiar with Nigerian food, and am excited to find your recipes. I am not at all familiar with moi moi and from the ingredients it looks like it will taste amazing!
    I have one question: I have all of the ingredients in the recipe easily at hand in my pantry and fridge pretty much all of the time, except the crayfish. Do you have any recommendations for a possible substitute? What about shrimp? That is always readily available here on the Chesapeake Bay (thought it probably wouldn’t be TOO hard to find the crawdads–I just don’t think they are available without having to drive cross county).
    Thanks for the great site and shares. I am excited to try this with coconut fried rice and maybe a Nigerian Stew.

    • 9jafoodie
      9jafoodie August 14, 2017 at 7:00 pm - Reply

      Hi Kathie!! I am excited for you to try some recipes. You can definitely use dried shrimps powder as a substitute.

  2. Kemi December 30, 2016 at 8:03 am - Reply

    I asked for beans from nigeria and the person brought white beans. Apparently that’s what they eat in Abuja. Can I use white beans instead of brown beans?

  3. lulu November 8, 2016 at 3:25 am - Reply

    God bless you, God bless you, God bless you. Bestest trick ever….. !!! can this trick be used for Akara???

    • 9jafoodie
      9jafoodie November 15, 2016 at 6:42 pm - Reply

      absolutely. we have the recipe for that as well.

  4. theshoppinglounge October 12, 2016 at 6:13 am - Reply

    This has to be the best trick i have heard this month!
    God bless you biiiiiggggg!

  5. Browney April 8, 2016 at 8:10 am - Reply

    I actually like the spots left by the black eyed beans it makes it fun looking and not just plain. Taste is everything!

  6. Browney April 8, 2016 at 8:09 am - Reply

    No more peeling of beans? Yesssss! I am game!

  7. Berry Dakara April 7, 2016 at 9:08 pm - Reply

    FOINALLY tried this today. I didn’t put enough salt, but apart from that, TWO THUMBS UP!!!

  8. chocomilo lokeloke January 19, 2016 at 7:44 pm - Reply

    CAME OUT PERFECT. I LOVE HOW YOU ADD MEASUREMENTS. YOUR BLOG SITE IS THE ISH(BEST)

  9. Chiadrique November 28, 2015 at 6:49 pm - Reply

    Just finished making this and it was awesome. The hubby loved it too. Absolutely no difference with the peeled beans. No more beans washing for me whoop woop

  10. Amaka November 19, 2015 at 8:41 pm - Reply

    Hi!!! So when I make bean, I put a little bit of salt because it goes a long way in the taste. Please can u tell me if that applies to making the moi-moi?Thanks in advances do please keep the recipes coming!

    • 9jafoodie
      9jafoodie November 20, 2015 at 8:17 am - Reply

      Hello Amaka, you do not have to add salt to the raw beans. Add salt to the batter with all other seasonings.

  11. joyinthearts October 13, 2015 at 3:45 am - Reply

    Hello;
    Can any of these be made from canned beans such as navy, garbanzo, Azuki or BE Peas? They look so good, but I have limited energy and resources. Thank you for all these LOVELY recipes and techniques!

    • 9jafoodie
      9jafoodie October 17, 2015 at 8:07 pm - Reply

      I honestly haven’t tried canned beans. My guess would be no though, since canned beans are already precooked.

  12. Jon October 2, 2015 at 6:16 am - Reply

    Am doing this now I have soaked the beans and will blend after 6hours hope it comes out nice…

  13. Jon October 2, 2015 at 5:52 am - Reply

    Am about to try this but am soaking it for 6hours hope it comes out nice…

  14. Yemisi September 15, 2015 at 12:48 pm - Reply

    Tried this in the morning and my mother in law couldn’t tell the beans wasn’t peeled

  15. kikboro September 6, 2015 at 8:05 pm - Reply

    I made this last night and let’s just say I ‘destroyed’ my sister’s diet (hehehehe) she hadn’t eaten anything in five days and I was too glad to see your receipe break her resolve. She couldn’t believe I didn’t peel the beans. My husband gave raving reviews too. I am not a kitchen person so it’s a big deal for me. well done 9jafoodie.

  16. phait August 26, 2015 at 3:18 am - Reply

    Jus stumbled on this blog nd it feel like all my moimoi peeling nightmares are over, wud b trying it this weekend, tnks bae

  17. princess esther August 23, 2015 at 9:49 am - Reply

    I am a food lover and do a lot of food research, and i stumbbled on dis blog; i av to say, am so thrilled wit wat am seeing. Never tot i culd make moi moi with unpeeled beans. God bless u

  18. damilola July 30, 2015 at 3:47 pm - Reply

    Hello 9jafoodie,just joined and am living all the way. Pls where can I get the cup cake pan in Nigeria pls

    • 9jafoodie
      9jafoodie August 1, 2015 at 6:15 am - Reply

      Thanks Damilola. check wherever you buy baking goods like flour etc.

  19. Tee Christensen July 29, 2015 at 8:11 pm - Reply

    What can I say? You are a life saver. I love moi moi but the washing always made me stay away. I tried this but not with a lot of beans just in case I didn’t like them. Oh my, it was a hit. My hubby and I finished it in one sitting. I am making another batch tomorrow. Thank you so much.

  20. Joy Arthur-Akabogu July 28, 2015 at 9:17 am - Reply

    waohhhhhh, i will experiment with this. Great job you are doing Mrs. Edoho. God bless you

  21. SurfingFood July 27, 2015 at 6:51 am - Reply

    My moi moi tasted good, I just wish the texture was a little softer/fluffier…any tips for that?

  22. Blessed babe July 21, 2015 at 1:12 pm - Reply

    My moimoi didn’t solidify. What did I do wrong and how can I prevent this from repeating itself?

    • 9jafoodie
      9jafoodie July 26, 2015 at 7:36 am - Reply

      One of two possible issues. Either the beans wasn’t well blended (You want your batter to be extremely smooth, no grit at all) or you added in two much water. I hope that helps for next time

  23. Anita July 20, 2015 at 11:49 am - Reply

    thanks for this!
    Can I use some other kind of brown beans, like Pinto beans. because i cant readily get oloyin beans

    • 9jafoodie
      9jafoodie July 21, 2015 at 11:18 am - Reply

      Yes!I have tried chickpeas in the past. The texture is a bit different though.

  24. Natural Oils for Hair & Health June 27, 2015 at 3:35 pm - Reply

    Yes! This is the recipe for lazy cooks like me. I have some red beans I will try this with and a wok. I must admit I never thought of using cupcake tins before because all I ever saw my mother use was leaves and you can’t get those abroad. Thanks!

    • 9jafoodie
      9jafoodie June 29, 2015 at 8:56 pm - Reply

      You are most welcome. Us lazy cooks have to stick together.

  25. Omolayo June 19, 2015 at 8:28 am - Reply

    Hey sis, I love the sound and look of this. I will definitely try it out. But pls i av some rubber cups that I normally use for moimoi. Can I still use them with this method? Or can I use the popular “santana nylon”? Lol. Thanks

  26. Mee June 9, 2015 at 3:57 pm - Reply

    I just made this moimoi, it’s the bomb. I hope I can leave some for hubby. My daughter is munching hers without batting an eyelid.

    • 9jafoodie
      9jafoodie June 10, 2015 at 5:17 pm - Reply

      Yeiiiiiiiiiii!!!!! That’s great to hear.

  27. Jc May 4, 2015 at 7:32 am - Reply

    So I’ve been craving moi moi and akara for a while but couldn’t be bothered to stand and peel the beans. Only for me to come here looking for moi moi tips and I see this. Needless to say I have gone to soak my beans and can’t wait to cook it tomorrow….. Thanks Much! You Rock!

  28. Esohe April 27, 2015 at 4:34 pm - Reply

    So after the initial try that didn’t turn out as expected ‘cos I didn’t add enough salt. I finally did it again tonight and Yaaaaaaay!!! Hubby loves it! And he doesn’t even know I didn’t peel the back off the beans 😀
    Thank you so much for coming up with this recipe. <3

  29. jewel April 25, 2015 at 5:30 am - Reply

    Thanks for sharing this …….I wanted to ask u a lil questions ….
    Batter is what ?
    Sorry oooh I am not a nigerian but but married to a nigerian and will love to prepare this for my hubby

  30. Uhuru April 14, 2015 at 9:21 am - Reply

    Thank you. Will try it again this weekend with 35 minutes

  31. Suzie April 6, 2015 at 9:02 pm - Reply

    hi, can i use cupcake paper cups instead of oiling the pans?

  32. Uhuru April 4, 2015 at 2:34 pm - Reply

    Hello 9jafoodie, that you for your great blog. I tried to make it today but I used mini loaf pans. I think I overcooked it. I did 1 hour at 350 because I kept sliding a knife in and it was not coming out clean. Now, it’s dry! Please advice on better timing for next time.

    • 9jafoodie
      9jafoodie April 4, 2015 at 7:12 pm - Reply

      1 hours is very long. The toothpick test or fork test works. however you don’t want a completely dry fork, just no drip. I think 35 minutes is plenty at 350.

  33. Esohe April 4, 2015 at 1:46 am - Reply

    Hi and thank you for this lovely recipe. I just woke up this morning and was in the mood for experimenting so i came here and found this. I wanna try it now but you said you highly recommend soaking the beans overnight.
    What benefit does soaking overnight have over the soaking in hot water option? Please help…thanks :*

    • 9jafoodie
      9jafoodie April 4, 2015 at 7:16 pm - Reply

      Soaking overnight makes it easier to blend, that’s about it.

  34. Blessing March 26, 2015 at 10:13 am - Reply

    Hello Mrs Edoho. I intend to make this tomorrow for a pot roast at work. Can i make the batter a night before and store in the fridge, to cook in the oven the next morning. Thank you so much.

    • 9jafoodie
      9jafoodie March 26, 2015 at 10:46 am - Reply

      I really haven’t tried storing my batter overnight. I don’t see it being an issue though, but make sure it is NOT tightly covered.

  35. Ebere O March 19, 2015 at 7:09 am - Reply

    do you think i could add raw ripe plantain to the mix ? to get a ‘plantainy , beansy’ flavour?

    • 9jafoodie
      9jafoodie March 19, 2015 at 12:02 pm - Reply

      That will definitely be an interesting combination, let me know how it goes.

  36. Enobong March 17, 2015 at 2:01 am - Reply

    Can’t wait to try dis. From d pics i kw it will be nice. Hmmmm!!! Yummy!!!!

  37. dat1ob March 16, 2015 at 10:32 pm - Reply

    If my family doesn’t eat eggs can I leave it out, or will it affect the texture? Thank you

    • 9jafoodie
      9jafoodie March 17, 2015 at 8:42 am - Reply

      Feel free to do it without. Just whisk a lot of air into it.

      • dat1ob March 18, 2015 at 5:27 am - Reply

        Thank you for replying…

  38. Modupe fadeyi March 16, 2015 at 10:49 am - Reply

    for over a week now have been thinking of making moi moi and when I saw your post on ig about unpeeled moi moi I had to come and check your blog… so I would be trying it tomorrow… i really pray it turns out well….. so expect pictures tomorrow evening… fingers crossed. …

    • 9jafoodie
      9jafoodie March 16, 2015 at 3:08 pm - Reply

      That’s great Dupe, do let us know how it turns out.

  39. boade March 16, 2015 at 6:26 am - Reply

    Thanks for the recipe.I’ve always hated peeling moin-moinmoin.Its time consuming and stressful.Will try this out.

  40. lydia March 14, 2015 at 3:53 am - Reply

    I tried it and I am never peeling the beans again it came out the same except for the black spots from the black eyed beans, this time a round i am using brown beans. I also like the way you steam it . my way is too long.

    • 9jafoodie
      9jafoodie March 16, 2015 at 3:16 pm - Reply

      Yeiii!!! team no peel. thanks for the feedback

  41. Tee March 4, 2015 at 9:15 pm - Reply

    Please what kind of blender do you use, I tried blending the beans in my regular blender but it started smoking and it stopped working even before I was done blending the beans. Thank you

    • 9jafoodie
      9jafoodie March 5, 2015 at 10:01 am - Reply

      I use a kenwood. The trick to blending with non commercial blender is to start a little at a time, dont add too much into the blender at ones.

      • Tee March 5, 2015 at 10:43 am - Reply

        Thank you very much.

  42. Gee Mat February 16, 2015 at 2:53 pm - Reply

    Thanks a lot for answering. I’ll try it this week.

  43. Gee Mat February 13, 2015 at 7:21 pm - Reply

    Hello 🙂 I’ve never cooked any Nigerian food but I really want to try this. I have some questions. I apologize in advance for the lengthy post… Do I have to add the 2 raw eggs? I’m worried it will taste “eggy”. I live in Canada (I read in your comments that you live in Canada as well) please where can I buy brown beans and also where can I buy crayfish? Lastly, did you use a frying pan to cook the moin moin? I can’t find a frying pan large enough to fit a 12 cupcake pan. Is the water filled just half way in the pan? I always thought you had to totally immerse the moin moin in water? I hope you are patient enough to answer my 1 million questions lol. Thank you very much. I’m a fan 🙂

    • 9jafoodie
      9jafoodie February 14, 2015 at 12:35 pm - Reply

      No problem Gee, we are here to answer your questions.
      1) the egg is not a must. I can guarantee that the dish will not taste eggy.
      2) crayfish – from your local Nigerian store.
      3) I used a wok. moimoi is actually meant to be steamed. it shouldn’t be submerged in water. If you have a steamer, that works. You can also cut the cupcake pan if you are using the disposable type.

  44. Joy February 12, 2015 at 9:32 am - Reply

    Good one, but why palm oil. can i use vegetable oil instead.

    • 9jafoodie
      9jafoodie February 12, 2015 at 9:51 pm - Reply

      You can use any type of oil you prefer

  45. chika February 11, 2015 at 4:05 pm - Reply

    Hey doll, ur recipes are superb. I love experimenting with food. Never thought unpeeled beans could be so appealing. Thank u so much. I’m so trying this recipe. Yaaaay..

    • 9jafoodie
      9jafoodie February 11, 2015 at 8:17 pm - Reply

      You are most welcome. Do let us know how it turns out.

  46. Debra February 10, 2015 at 2:53 pm - Reply

    I mean I love ur blog!

  47. Debra February 10, 2015 at 2:31 pm - Reply

    Hello,this red beans is it the same as Nigerian brown beans?Thanks so much for this. I love our blog.

  48. [email protected] February 9, 2015 at 4:26 pm - Reply

    I’m trying this tonight, can’t wait to see the finished product.

  49. Cheeoorr February 7, 2015 at 4:28 pm - Reply

    I try out before commenting and this is by far the best moimoi i’ve made. I baked in the oven with my muffin pan and it was awesome.
    Thank you for this invention cos i will definitely be making moimoi the more.

    • 9jafoodie
      9jafoodie February 9, 2015 at 8:13 pm - Reply

      whoop!! thanks for taking the time to leave a feedback. we are glad the moimoi worked out for you.

      • Cheeoorr February 10, 2015 at 12:55 pm - Reply

        You are welcome. Just keep it coming and i will be experimenting and blowing your trumpet to my fans 🙂

  50. tolly February 7, 2015 at 12:45 pm - Reply

    Why do we need to add egg?

    • 9jafoodie
      9jafoodie February 7, 2015 at 7:18 pm - Reply

      Raw eggs is to make the moimoi fluffy. Boiled egg is optional

  51. ChiO February 3, 2015 at 8:52 pm - Reply

    This MoinMoin looks so rich and tasty. The skin is completely invisible. Lovely pictures. Welldone!

  52. Niyi February 2, 2015 at 8:10 am - Reply

    Hi, I’ve been trying to seek your consent to use some of your images on my web project. I seriously admire your food photography.

    When you think of nutrition, it’s nice know that moimoi can come well with the peel.

    • 9jafoodie
      9jafoodie February 2, 2015 at 10:42 am - Reply

      Hi Niyi, what web project? at what capacity? send us an email.

      • Niyi February 6, 2015 at 11:31 am - Reply

        I have sent the e-mail. Thanks

  53. Freda Josh Simon February 2, 2015 at 6:24 am - Reply

    I’m excited already, no more long hours of washing beans

  54. nkayfola January 31, 2015 at 5:04 pm - Reply

    Hi. Will it have the same consistency if i grind it with the commercial grinders

  55. Dean January 31, 2015 at 5:54 am - Reply

    Wow! God bless you 4 dis

  56. bunmi January 31, 2015 at 1:33 am - Reply

    Hello. Thanks for sharing the recipe. Question about the 2 eggs. Do u beat them prior to adding in the batter or just crack them in whole? Thanks

    • 9jafoodie
      9jafoodie January 31, 2015 at 7:43 am - Reply

      No, you do not have to beat the egg prior. it’s all combined in the mixing process.

  57. Trfshl January 30, 2015 at 12:26 pm - Reply

    I tried the recipe,it came out alrite,More brownish than I’m used to but the overall result was yummy!
    I’ll try to post ma pics…..thanks for the recipe upload……

  58. halima January 30, 2015 at 7:32 am - Reply

    This unpeeled Mormon is made by the ebira they call it apapa but the cupcake pan makes it perfect. I love it

    • 9jafoodie
      9jafoodie January 30, 2015 at 8:58 am - Reply

      Apapa is different. The texture is very different and it does not contain eggs. I will do a proper Apapa recipe shortly.

  59. Iyobosa Idehen-Sanni January 30, 2015 at 4:49 am - Reply

    Wow I cant wait to try this. Pls what quantity can this make? Abd can I use cupcake pans that are not foil covered? Finally pls enlighten me on how to make it in the oven. Thanks

    • 9jafoodie
      9jafoodie January 30, 2015 at 9:00 am - Reply

      This made about a dozen of the pictured size. You can use whatever container you have, just make sure they are covered so as not to allow water in. See recipe note for oven method.

  60. Addy January 30, 2015 at 4:01 am - Reply

    Thanks alot, am definitely trying this pattern of making moimoi tomorrow, TGIF. God bless you dear for sharing this. Am new here but i think i have come to stay. Please also share healthy 9ja recipes for Vegetarians/weight watchers, and also 9ja recipes for Smoothies. Thanks alot once again.

  61. hammy January 29, 2015 at 7:01 pm - Reply

    Nice… i’ll try this. So stresless, but i hope there is no health issues to eating unpeeled beans.

    • 9jafoodie
      9jafoodie January 30, 2015 at 9:02 am - Reply

      Health Issues? why? it’s the same as eating regular beans.

  62. jumoke January 28, 2015 at 10:42 pm - Reply

    you are simply the best. i have been refering people to your website. Thanks for all you do

    • 9jafoodie
      9jafoodie February 9, 2015 at 8:12 pm - Reply

      Thanks for the referrals. you are always welcome

  63. Ngo January 28, 2015 at 8:26 pm - Reply

    Thank you so much for this….muah

  64. Eka January 28, 2015 at 4:52 pm - Reply

    Can I use olive oil instead of Palm oil?

  65. zee January 28, 2015 at 8:58 am - Reply

    You make it really easy for us to try out. God bless you. I have benefited so much from ur blog. Am very grateful. Thank you so much. Then the loaf pan is it like foil plate? Where can I get it?

    • 9jafoodie
      9jafoodie January 28, 2015 at 9:39 am - Reply

      Thank you much! amen amen. yes, it’s regular foil pan. You can get it from the baking aisle of any grocery store.

  66. marcia January 28, 2015 at 7:02 am - Reply

    Wow!!! Awesome. Thank you for sharing. I will definitely try this out….

  67. chiquala January 28, 2015 at 4:54 am - Reply

    I knew it!! I knew this could be done. thanks 9jafoodie. will be trying this soon..

  68. Zainab A January 27, 2015 at 7:14 pm - Reply

    How Many raw eggs to be added to your listed measurement?

  69. Canababe January 27, 2015 at 2:17 pm - Reply

    Whey dear,the only beans I can lay my hands on is the black eye.Would this work?

    • 9jafoodie
      9jafoodie January 27, 2015 at 3:29 pm - Reply

      As indicated in the recipe, I used Black eyed beans the first time I tried this. It was delicious but the black eye stayed in the moimoi (First picture)

  70. fasilat January 27, 2015 at 2:16 pm - Reply

    Can’t wait try this ooo

  71. Nneka Nkwocha January 27, 2015 at 12:29 pm - Reply

    Hello, tnx sharing this method, but I wanna get something straight. Did u say we can mix it with raw uncooked egg after blending?

    • 9jafoodie
      9jafoodie January 27, 2015 at 12:31 pm - Reply

      Yes Nneka, add in two raw eggs. The eggs greatly enhance the texture of the moi moi.

  72. Zinny January 27, 2015 at 12:05 pm - Reply

    Wow! Thanks for dis easy step to preparing moimoi. I love moimoi but loathe washing n picking d beans. Thanks a lot!

  73. Teekay January 27, 2015 at 11:23 am - Reply

    Hi, please can I bake in the oven instead of steaming on Fire? Am just looking for the easiest way out, if I can en I tell you my moimoi experience would be complete forever…

    • 9jafoodie
      9jafoodie January 27, 2015 at 11:27 am - Reply

      You definitively can. Bake at 350f for 20-25 minutes or until set. I will advice that you bake it covered, this will ensure that the batter doesn’t dry out. You can also steam-bake. you place the baking pan in another pan filled with water.

  74. Sugar January 27, 2015 at 11:04 am - Reply

    Can I use sweet beans (oloyin) or must it be drum?

  75. Safirah January 27, 2015 at 8:55 am - Reply

    Can I add a little baking powder for some fluff?

    • 9jafoodie
      9jafoodie January 27, 2015 at 10:09 am - Reply

      I have never tried it but it sounds like a great idea. I will experiment and get back to you.

  76. belarich January 27, 2015 at 7:31 am - Reply

    My next conquest…

  77. Chic Therapy January 27, 2015 at 7:13 am - Reply

    Girl…I am so trying this.

    • 9jafoodie
      9jafoodie January 27, 2015 at 10:10 am - Reply

      whoop!! lol… Do let me know how it goes.

  78. Therez January 27, 2015 at 6:36 am - Reply

    Work made easy, can’t wait to try it….

  79. iasoteanigeria January 27, 2015 at 3:17 am - Reply

    trying this out on Saturday. can’t wait!

    • 9jafoodie
      9jafoodie January 27, 2015 at 10:10 am - Reply

      Let us know how it goes and share pictures 🙂

  80. esther January 27, 2015 at 2:27 am - Reply

    Thanks, I will definitely try it this weekend

  81. Idy January 27, 2015 at 1:48 am - Reply

    I will try this because the stress of peeling the beans can be tedious and time consuming.
    well done.

    • 9jafoodie
      9jafoodie January 27, 2015 at 10:12 am - Reply

      I completely agree and leaving the fiber on makes it much more filling too.

  82. cleo January 26, 2015 at 11:43 pm - Reply

    Lovely recipe. Can’t wait to try it out.

    • 9jafoodie
      9jafoodie January 27, 2015 at 10:08 am - Reply

      I am sure you will enjoy it

      • Elizabeth Shapona April 27, 2015 at 8:27 am - Reply

        Have you ever made this differently…to mean as a sweet treat…? I love making black bean brownies and I’m quite curious how moi moi would do…

        • 9jafoodie
          9jafoodie April 28, 2015 at 9:08 pm - Reply

          No I haven’t. Sweet sounds interesting.. how would you go about it?

    • 9jafoodie
      9jafoodie January 27, 2015 at 10:12 am - Reply

      Keep us posted

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