Nigerian Moin Moin Recipe


Nigerian moi moi moin moin recipe
Nigeria Moi Moi – Moin moin Recipe
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.
If you live outside Nigeria with no access to the right leaves or just looking to achieve some fun shapes, there are no limits to what you can use to create fun shapes. Most banking dishes will do just great when making moi moi, simply choose the shape you desire, cover with aluminum foil after pouring the batter in and place in a large body of water to steam.
Here is a picture of numerous pans that can be used:
Aluminum pans for moi moi

Pans for making moi moi

Now on to the recipe:

Ingredients

  • Black eyed beans – 1.5 cups
  • Medium onion – 1/2 
  (chopped)
  • Red bell pepper (Tatashe) –  1 (chopped)
  • Scotch bonnet pepper (ata Rodo) –  1-2
  • Eggs – 4  (boil and peel 2 of the eggs )
  • Ground crayfish – 1 Tablespoon
  • Palm oil- 3 Tablespoons
  • Melted butter (optional) – 3 Tablespoons
  • Bouillon cube (Maggi) – 1
  • Salt (to taste)

Other: One large loaf pan for steaming

Directions

  • Prepare the beans  – Pre soak beans in warm water (preferably overnight), Peel the beans,
 rinse and remove beans skin) Click here for a tutorial on how to peel beans
  • Combine beans, red bell pepper, onion and and 1 cup water in a blender, blend until you have a very smooth
 batter

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  • Pour the batter into a large bowl, Crack the left over eggs into the batter. Set aside
  • Dissolve salt, palm oil, crayfish and bouillon cube in 2 tablespoons of boiling water, set aside to cool. once cooled add to batter

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  • With a spatula or turning pin (omo orogun) or electric mixer- Mix the batter thorough ( this is to incorporate air into the batter and fluff the resulting moi moi. mix for about 10 minutes) . Taste and adjust for seasoning
  • Add 4 cups water to a large pot, set on high heat and bring to a boil

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  • Oil the pan, pour half of the batter into the loaf pan, add in the sliced boiled eggs, pour in the left over batter. 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

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– Add more water into the pan as you steam the moimoi if needed

  • Remove from heat and set aside to cool.

Steamed Moi moi with Eko Eda (coarse Ogi/pap)

Video Recipe:

Note for Oven Baked Moimoi:

Instead of steaming the moimoi, you can also bake it in the oven.  Simply place the loaf pan in a bigger loaf pan filled with water. Bake covered at 350F for 25-35 minutes or until set. I use cup cake pans for my baked moi moi as pictured below.

2014-11-25 18.05.15


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Lose It Nigerian

By |July 13th, 2011|123 Comments

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123 Comments

  1. […] the uninitiated, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served as […]

  2. MOI MOI « delicious June 10, 2017 at 7:12 am - Reply

    […] someone who does not know, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served as […]

  3. Sisi April 25, 2017 at 7:47 am - Reply

    Wow, thanks for the recipe! Love Moimoi and I actually thought it was difficult to make. I just made this but peeled the beans partially as it took too much time. And decided to bake it in the oven. It isn’t done yet, has been in there for like an hour. But I have tasted parts that are well cooked and it is sooo yummy! I will definitely be trying out other recipes I felt were out of my league. Suya is the next project….

    • 9jafoodie
      9jafoodie May 9, 2017 at 6:14 pm - Reply

      Hello Sisi,

      Thanks for the feedback.
      We have some video recipes on youtube as well.

  4. Bev March 31, 2017 at 8:09 pm - Reply

    what did i do wrong/how can I fix this problem?

  5. Bev March 31, 2017 at 8:08 pm - Reply

    I tried to make it following your directions and mine came out really soft/watery, (sad face) !!

    • 9jafoodie
      9jafoodie April 9, 2017 at 4:53 pm - Reply

      You most likely added too much water while blending the beans.

  6. 9jafoodie
    9jafoodie February 20, 2017 at 12:23 pm - Reply

    Please reply to your email. Thanks.

  7. Miss S December 29, 2016 at 8:42 am - Reply

    I like your dishes and you are very creative. Good job and keep it up. You said we should soak the beans for 4 hours before peeling, that was what I thought too (soak your beans for a long time before peeling) until my mum told me to soak the beans for 5mins…that way you get to peel the beans faster than when compared with the ones you soak for 4hrs. Try it out you will see the difference

  8. Mrs. Adekoya September 30, 2016 at 9:02 pm - Reply

    Thanks so much for your help! I am wondering if I can bake the moi moi the same way you steamed it..large loaf pan inside another loaf pan in the oven? Cooking for a large crowd tmrw for our Nigerian Independence day celebration. Thank you!

  9. Mz Brown May 20, 2016 at 2:08 pm - Reply

    Looks great. What heat do you leave it on during the 45-60mins?

    • 9jafoodie
      9jafoodie May 22, 2016 at 8:50 pm - Reply

      Bake covered at 350F for 25-35 minutes or until set

  10. […] There’s a recipe here and another one here. […]

  11. […] There’s a recipe here and another one here. […]

  12. Meatless Mondays – The AfrikahnQueen February 26, 2016 at 10:20 am - Reply

    […] Moi- Moi: Bean pudding […]

  13. Omolara February 13, 2016 at 7:31 am - Reply

    I’m making mine nw .bravo sis good Lord will continually bless u

    • 9jafoodie
      9jafoodie February 14, 2016 at 8:11 pm - Reply

      Amen o! Thank you Omolara. Hope it came out great

  14. […] taste. If it doesn’t sound so sumptuous, try making one first before neglecting this vegan dish! Click here, for the healthy […]

  15. […] the uninitiated, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served as […]

  16. […] Moi-moi […]

  17. Sarah November 22, 2015 at 7:57 am - Reply

    I too this method for a love feast yesterday and it was great, though I used groundnut oil. I was scared it would be soft but d texture was perfect. Husby that detest moi moi had to have for extra. thanks for the effort to share.

  18. […] There’s a recipe here and another one here. […]

  19. Kim Barkley July 27, 2015 at 1:42 pm - Reply

    My boyfriend is from Nigerian. I’m teaching myself to cook some of the native dishes he likes. This one sounds wonderful and I like the idea of the muffin pan in the oven. I will be trying this very soon. Thank you so much.

    • 9jafoodie
      9jafoodie July 29, 2015 at 2:46 pm - Reply

      Great!! do let us know how it turns out.

  20. Yinkasma July 18, 2015 at 11:21 pm - Reply

    Hello again! I just tried the recipe and it turned out moist after baking it. I only baked it for 22 minutes. I really think the mixing after blending is key. Your recipes are so good and have never failed me. My husband (thru me) thanks you!!!!!!!!!!

    • 9jafoodie
      9jafoodie July 19, 2015 at 9:55 pm - Reply

      Yeiii!! you are both welcome, it’s my pleasure.

  21. […] There’s a recipe here and another one here. […]

  22. […] There’s a recipe here and another one here. […]

  23. […] There’s a recipe here and another one here. […]

  24. […] blogs like dooney and 9ja foodie are changing the way the world sees Nigerian cuisine.  Why not tap into that? It’s not the […]

  25. Nkechi Jaja May 16, 2015 at 9:50 am - Reply

    Really nice .You r a great cook 🙂 I can already imagine how wonderful the taste would be…

    • 9jafoodie
      9jafoodie May 16, 2015 at 3:09 pm - Reply

      Thanks! do try some recipes and let us know how they turn out

  26. nneka May 12, 2015 at 9:26 am - Reply

    Oh my! i tried this last night . it came out great. could hear the sound of hubby scraping his plate. i did not add the butter though for health reasons. thanks alot.

  27. queenderra May 11, 2015 at 10:55 am - Reply

    How do you bake it with water using cup cake tin?

  28. lulu April 1, 2015 at 8:45 pm - Reply

    Hey, I have question about the baked moimoin. Is the water necessary? Can I just put it in the oven like that without water? You know like I’m baking a cake or is it going to burn? I just want to know the purpose of putting it in water before going into the oven.

    • 9jafoodie
      9jafoodie April 2, 2015 at 11:49 am - Reply

      yes, you can just bake it like cake. The added water prevents moisture loss.

  29. Ekene March 21, 2015 at 5:31 pm - Reply

    Can it be baked without placing the pan in water?

  30. brown sugar March 17, 2015 at 10:17 am - Reply

    looks yummy!, can’t wait to try this out. About how many will this serve ot how many cupcake size will this recipe make?
    Thanks

    • 9jafoodie
      9jafoodie March 18, 2015 at 8:01 am - Reply

      About a dozen cupcakes which will serve 5-6 people

  31. Uk Brotha March 12, 2015 at 8:32 pm - Reply

    Hello. I don’t quite understand what you mean by “a loaf pan inside another loaf pan filled with water”. How will a loaf pan fit inside another loaf pan, since – if I’m right – loaf pans come with multiple holes like the cupcake pan in your picture above?

    If you don’t mind, could you please take a picture of the two together and upload here, for illustration purposes, so we can see it? That way, I’ll know what type of containers I need to look for and buy.
    Very nice blog, by the way.

    • 9jafoodie
      9jafoodie March 12, 2015 at 9:06 pm - Reply

      Hi there… There are cupcake pans and then there are regular rectangular loaf pans. A cupcake pan as shown in the last picture will fit into a large size rectangular loaf pan. Please see the very first picture. Do let me know if you need further clarification.

  32. 9jafoodie: MoiMoi Rollup | LookbookNG February 16, 2015 at 9:49 am - Reply

    […] the uninitiated, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served as […]

  33. linda February 14, 2015 at 10:21 am - Reply

    This is for my 9ja peeps.has anyone sstartersd making moimoi and nepa takes light and your batter isn’t quite smooth yet?can you use the batter like that?

    • Ruth February 14, 2015 at 10:45 am - Reply

      Linda dear, you turn on d gen. Your moi-moi may fall apart..

    • 9jafoodie
      9jafoodie February 14, 2015 at 12:29 pm - Reply

      Hahahah.. you gat to love 9ja. Let the batter rest and switch on the gen, your batter needs to be smooth for good moimoi.

  34. Ronke February 12, 2015 at 1:19 pm - Reply

    I want say thank you for sharing your knowledge and showing your passion for delicious Nigerian food. I was inspired by your recipe to make moimoi again. I don’t like to make it because I don’t like the beans peeling part. Anyway, I want to share with you that I made the moimoi following your recipe but with a twist, I used red lentils instead of black eyed peas. It requires no peeling just soak beans for about 30mins for easy grinding in the blender. Whoa la! It turned out to be the best moimoi I ever made. Lentils is also lower in calories than black eyed beans.

    • 9jafoodie
      9jafoodie February 12, 2015 at 9:50 pm - Reply

      That’s awesome. I have tried lentils in the past as well. I have also used split chickpeas and quinoa

  35. Douye Edekobi February 11, 2015 at 11:21 am - Reply

    also wanted to ask if I can use vegetable oil instead? does that change anything?

    • 9jafoodie
      9jafoodie February 11, 2015 at 3:16 pm - Reply

      No it doesn’t, any type of oil will work.

  36. Douye Edekobi February 11, 2015 at 11:20 am - Reply

    loks so yum!!! cant wait to try this out

  37. […] the uninitiated, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served […]

  38. jean smith January 22, 2015 at 6:17 pm - Reply

    my moi moi did not come moist what am I doing wrong?

  39. […] Using peeled Beans : Gbegiri (Soup), Moin Moin, […]

  40. Happie December 21, 2014 at 10:23 am - Reply

    Ok, it did hurt my blender a little but I’m so excited! This is my first moi moi ever but it came out delish. Thanks 9ja foodie! Next recipe pls!

  41. Abiodun Precious Asikhia December 7, 2014 at 12:45 am - Reply

    So is it water in a pan and the moi moi wrap in side and bake? Thank you..

  42. Abiodun Precious Asikhia December 6, 2014 at 3:25 pm - Reply

    Pls do you use water to bake the moi moi ? Really need to know cos am making some now…

  43. hetty October 13, 2014 at 10:18 am - Reply

    Hmmmmmmm looks nice and yummy going to try it

  44. jasmine September 23, 2014 at 5:03 pm - Reply

    juat tried to follow ur every word and ur recipe just cost me my new blender. one n half cup of beans cannot b blended wt half cup of water

    • 9jafoodie
      9jafoodie September 25, 2014 at 10:51 am - Reply

      Hi Jasmine, there are tricks to blending into a thick paste. The recipe works as attested by everyone that has tried it, you do not want to use too much water as adding in eggs as well as oil liquifies the batter further later on. In the future, when trying to make a thick paste; try water and a small amount of whatever you are trying to blend. once you get a base batter, continue to add more.

  45. Cynthia August 10, 2014 at 1:40 am - Reply

    Abt the big foil pans for the moi moi do you put them in d oven cus I don’t think dat can sit in a pot.

    • 9jafoodie
      9jafoodie August 10, 2014 at 8:56 am - Reply

      I never bake Moimoi, I always use foil pans that fit in my pot. You can steam in the oven if you have a big roasting pan.

  46. Fayomi saidat bola August 4, 2014 at 8:34 pm - Reply

    Wow! It look so good, I av to try it out

  47. Jummy Ajayi August 4, 2014 at 7:34 pm - Reply

    Looks great. I’m trying this out ASAP.

  48. Blessing August 4, 2014 at 7:01 pm - Reply

    Good job I just made it, and everyone is like waoooooo!

  49. Modupe Johnson August 4, 2014 at 1:56 pm - Reply

    Great job

  50. Kossee April 15, 2014 at 11:51 am - Reply

    Awesome recipe 9jafoodie, thumbs up. Great presentation too. What i dont get is, why include palm oil, only to bleach it before use? why not just use veg oil? i think bleaching palm oil defeats the aim of using it in the first place. Just my thoughts.

    • 9jafoodie
      9jafoodie April 21, 2014 at 1:04 pm - Reply

      I understand your point from a nutrition point of view.

  51. Anonymous March 18, 2014 at 1:05 pm - Reply

    The butter and palm oil combo sounds scary, but i’ll try it. When I make mine, I peel a little ginger and garlic into d washed beans and then the bones and head of the Titus fish I’ve de-boned is also also added; but I have to blend it outside with the bigger grinding machine so the fish head and bones will be smooth. Then I scoop in with cornedbeef and egg since d mix is already fishy, d fishy taste is there already; no need to add fish. Very rich in protein and calcium

    • 9jafoodie
      9jafoodie August 4, 2014 at 9:36 am - Reply

      Thanks for the addition. The crayfish gives the traditional fish taste as well.

  52. sade March 7, 2014 at 1:10 pm - Reply

    I used to have d thought of pouring d whole batter of moinmoin in a big pan and steam instead of wrapping one by one,I was afraid it wouldn’t come out nice but I just used my 9″ round baking pan to make a very delicious moinmoin after getting tips from here.and I think d addition of butter to d p/oil added to d nice taste.

  53. ruth November 27, 2013 at 8:40 pm - Reply

    You Inspire me a lot! ur creativity, preparation and how you design is simply unique…I cant wait to try this. btw: I just ate Plantain Fufu, thanks to you…lol I’m totally getting rid of those flours they sell at the African stores.

    • 9jafoodie
      9jafoodie November 28, 2013 at 8:16 pm - Reply

      awwwww…thanks Ruth! mehnnn… plantain fufu is the business.

  54. Sharon September 21, 2013 at 1:08 pm - Reply

    Fan of Urs

  55. Sharon September 21, 2013 at 1:06 pm - Reply

    You nail it dear,try it just now it taste unqiue.fan to shrimp

  56. madinat July 29, 2013 at 10:40 am - Reply

    I like the idea of the loaf tin will try it when I have some time.thanks for the creativity

  57. Anonymous July 29, 2013 at 10:40 am - Reply

    I like the idea of the loaf tin will try it when I have some time.thanks for the creativity

  58. salamotu June 2, 2013 at 11:01 am - Reply

    Lovely post. what do you put in the base before the pan or did you just put it the water straight? I really need to make moi moi. But can seems to find pebbles to use as base

    • 9jafoodie
      9jafoodie August 4, 2014 at 9:34 am - Reply

      All you need in the pan is water.. nothing else is required.

  59. Vikky May 18, 2013 at 3:19 pm - Reply

    The moinmoin looks great! But why don’t you just put the loaf pan in the oven and bake the moinmoin. I’ve come accross a recipe like that.

    • 9jafoodie
      9jafoodie May 21, 2013 at 10:44 am - Reply

      Moi moi should be moist and savory, baking it dries it out.

  60. bukola March 9, 2013 at 10:38 am - Reply

    This looks yummy….am salivating ere

  61. Akosua February 10, 2013 at 1:05 pm - Reply

    Hey, I love the recipe…I’m trying it right now but I have realized that you haven’t stated when yo add te crayfish..I guess I will just add it in the batter…I am Ghanaian but I love Moi Moi.

    • 9jafoodie
      9jafoodie February 10, 2013 at 2:24 pm - Reply

      Add it into the salt mix… let me know how it turns out!!

  62. […] is traditionally served with Moi Moi or […]

  63. […] Fancy Moin Moin Recipe HERE […]

  64. fluffycutething August 2, 2012 at 7:01 am - Reply

    Looks nice…. i remember seeing moin moin been made/served from little tin/cup type things i.e smaller versions of the loaf tin. My only fear with this loaf tin is that wont the moi moin crumble while being cut up? I’d still give it a try nevertheless….

    • 9jafoodie
      9jafoodie August 4, 2012 at 8:13 am - Reply

      If the batter is made as specified, the moi moi will not crumble. you should try it!!

  65. […] is traditionally served with Moi Moi or […]

  66. achile July 12, 2012 at 12:05 pm - Reply

    really looks good,i cant stand its charm,doesn’t look like what mama used to prepare, but i guess it taste well too.

    • 9jafoodie
      9jafoodie July 15, 2012 at 8:56 am - Reply

      It sure taste amazing, the only difference in the packaging/presentation.

  67. Mottybabe June 14, 2012 at 10:54 am - Reply

    Seriously, all I can say is wow!! Loaf tin? Being creative doesn’t get better than this rather than wait for some dried out moinmoin leaves every time I want some moin moin, the cake tins can now get busier. Well done 9jafoodie. Sincerely you rock! You really deserve some stickers hehehe 🙂 Honestly, well done!!!

  68. tynna27 April 30, 2012 at 4:05 am - Reply

    So yummy!hmmmmm!can’t wait to do this!

  69. Tinu February 20, 2012 at 2:38 pm - Reply

    This is ridiculous. Why would you put palm oil AND butter inside moinmoin? and also crack raw eggs into the batter? lol…ok, everybody thinks they do know how to cook.

    • 9jafoodie
      9jafoodie February 20, 2012 at 2:45 pm - Reply

      Okay.. first off, thanks for the comment. Sounds like you make your moi moi in a different way. We will be happy to know how you prepare yours 🙂

    • bella February 27, 2012 at 7:40 am - Reply

      Dont forget we grew up in different homes if u think u can cook more start ur food chain and keep ur comments to urself. My mum taught me that way and yes it crack ur eggs into the batter ….it makes it soft and fluffy there nothing funny about it !!!!!

      • 9jafoodie
        9jafoodie February 27, 2012 at 9:41 pm - Reply

        Thanks Bella

        • MoMo May 5, 2012 at 10:24 am - Reply

          Cracked egg, Palm oil, butter….Who cares? It looks amazing and yummy! This is a new way to making moi moi for me but I can’t wait to try it ^^.

    • Dolapo November 8, 2013 at 8:46 am - Reply

      people make dishes in different ways… you should try being more open-minded.

  70. Ronke Smith-Adebanjo February 18, 2012 at 11:05 am - Reply

    This looks yummy and presented nicely…no messing around with foil or leaves. I just want to eat it now.

  71. DaughterherKing January 16, 2012 at 4:17 am - Reply

    that looks fantastic… Babes u need to roll out some serious food chains ohhh and I can help with that……

    http://lifeinstagesdoz.blogspot.com/

    • 9jafoodie
      9jafoodie January 17, 2012 at 5:44 pm - Reply

      Thanks dear! My dear we should talk for sure.

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