Moi moi (also called moin-moin or moyin-moyin) is a classic Nigerian steamed bean pudding. Here’s a straightforward recipe for the version with fish and hard-boiled egg inside.
Ingredients (makes about 6–8 portions)
2 cups (about 300–400 g) dried black-eyed peas or brown beans (honey beans / ewa oloyin)
1–2 red bell peppers (tatashe)
1–2 scotch bonnet / habanero peppers (atarodo), adjust to taste
1 medium onion
2–3 tablespoons ground crayfish
¼–½ cup vegetable oil (or a mix of vegetable + a little palm oil)
2–3 seasoning/bouillon cubes or 1–2 teaspoons bouillon powder
Salt to taste
Optional: a little ginger, curry powder, or paprika for extra flavour
Cooked fish (smoked fish, mackerel, or any firm fish), deboned and flaked or cut into chunks (about ¾–1 cup)
3–6 hard-boiled eggs (whole, halved, or sliced)
Containers
You can use:
Banana leaves or uma leaves (traditional)
Aluminium foil
Greased ramekins, small bowls, or foil containers
Step-by-step method
Peel the beans
Soak the beans in water for 15–30 minutes (or longer if very dry). Rub them between your hands or pulse briefly in a blender with water so the skins come off. Rinse repeatedly until the beans are clean and mostly white. Drain well.
Blend the base
Put the peeled beans, red bell peppers, scotch bonnet, and onion into a blender. Add a little water (just enough to blend) and blend until very smooth — the smoother the better for a soft texture.
(Some people also blend in the crayfish or a piece of the fish at this stage.)
Season the batter
Pour the smooth paste into a bowl. Add the ground crayfish, oil, crushed seasoning cubes, salt, and any optional spices. Mix thoroughly for a few minutes. The batter should be like a thick but pourable cake batter — add a little more water or fish stock if it’s too thick. Taste and adjust seasoning (it will be stronger after steaming).
Prepare the fillings
Hard-boil the eggs, peel them, and leave whole or cut in half/slices.
Prepare the fish: if using smoked fish, wash and remove bones; if using fresh fish, season and cook lightly, then flake and remove bones.
Fill the containers
Lightly oil your leaves, foil, or ramekins.
Spoon some batter into each container (about ½ to ¾ full).
Place a piece of fish and a piece of boiled egg in the centre.
Cover with a little more batter if desired.
Fold the leaves into a cone/packet or seal the foil tightly so nothing leaks. If using ramekins, cover with lids or foil.
Steam
Pour 1–2 cups of water into a large pot (enough so it doesn’t dry out but the containers aren’t swimming). Place a layer of leaves, sticks, or a steamer rack at the bottom so the packets don’t sit directly on the heat.
Arrange the moi moi packets or ramekins in the pot. Cover tightly and steam on medium heat for 45–60 minutes.
Check occasionally and add a little more hot water if needed. It’s done when a toothpick or knife inserted into the centre comes out clean.
Serve
Let them cool slightly, then unwrap. Serve hot or warm with pap (ogi/akamu), agege bread, rice, or on its own.
Tips for success
Smooth batter = soft, fluffy moi moi. A powerful blender helps.
Don’t overfill the containers — the mixture expands a bit.
Traditional leaf wrapping adds a lovely aroma.
You can mix the flaked fish into the batter instead of (or as well as) placing chunks inside.
Leftover batter keeps in the fridge for a day or two, or freeze for longer.
Enjoy your homemade moi moi with fish and egg!