Moi Moi

Story

Moi moi, also written moin moin and known in Yoruba as moyin moyin, originates from the Yoruba people of southwestern Nigeria, where it has been prepared for generations as both everyday food and ceremonial fare, served at weddings, naming ceremonies, and festivals. Traditionally it was steamed in broad ewe eran leaves (Thaumatococcus daniellii), which gave the pudding a distinctive herbal aroma and its characteristic slanted pyramid shape. The Yoruba nickname for an especially rich moi moi is elemi meje, meaning seven lives, a reference to the multiple proteins, such as eggs, fish, corned beef, and crayfish, that can be layered into a single portion. Though firmly Yoruba in origin, the dish has spread across all of Nigeria's regions and into the diaspora, where it serves as one of the most recognisable markers of Nigerian culinary identity.

Ingredients

• 400 g dried black-eyed peas or Nigerian brown beans
• 1 large red bell pepper, roughly chopped
• 2 to 3 Scotch bonnet peppers, deseeded and roughly chopped
• 1 medium onion, roughly chopped
• 2 cloves garlic
• 80 ml groundnut oil
• 2 tablespoons ground crayfish (optional but traditional)
• 2 seasoning cubes (Maggi or Knorr), crumbled
• Salt to taste
• 100 to 150 ml hot water
• 4 boiled eggs, halved (optional, for filling)
• 100 g smoked or tinned fish, flaked (optional, for filling)

Method

• 1. Soak the beans in cold water for 5 minutes. Drain, then rub the beans firmly between your palms or pulse briefly in a food processor to loosen the skins. Cover with fresh water and agitate; the skins will float. Skim them off and repeat until most skins are removed. Soak the peeled beans in cold water for at least 4 hours or overnight.
• 2. Drain the soaked beans. Blend the beans with the bell pepper, Scotch bonnet peppers, onion, and garlic, adding enough water to help the blender run smoothly, until the mixture is very smooth, like thick pancake batter.
• 3. Pour the blended mixture into a large bowl. Add the groundnut oil, ground crayfish, crumbled seasoning cubes, and salt. Stir well. Thin to a pourable batter consistency with the hot water, adding it gradually.
• 4. Lightly oil your moulds: ramekins, foil cupcake cases, or small tins all work. Fill each mould three-quarters full. Place a piece of boiled egg and a small amount of flaked fish on top of each, pressing them gently below the surface.
• 5. Line the base of a large pot with banana leaves or a folded tea towel to prevent the moulds from touching the direct heat. Arrange the filled moulds in the pot. Pour enough boiling water into the pot to come halfway up the sides of the moulds. Cover the top of the moulds with a sheet of foil.
• 6. Cover the pot tightly, bring the water to a simmer, then steam on low to medium heat for 50 to 60 minutes, replenishing the water if it gets low. The moi moi is done when a skewer inserted into the centre comes out clean and the surface is set and firm.
• 7. Leave to rest for 5 minutes before unmoulding. Serve warm as a side dish with jollof rice, ogi (pap), or simply on its own.

Common questions