West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Moi Moi
Smooth, savory bean pudding seasoned with peppers, onions, and spices then gently steamed — a protein-packed Nigerian classic loved at celebrations and everyday meals.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Peel the Beans: Soak the black-eyed peas in water for 15 minutes, then vigorously rub them between your hands to remove the skins. Rinse repeatedly until all skins float away and the beans are clean.
- 2
Blend: Combine the peeled beans, red bell pepper, scotch bonnet, and onion in a heavy-duty blender. Blend with just enough water to create a completely smooth, velvety batter.
- 3
Season the Batter: Pour the batter into a bowl. Whisk in the vegetable oil, salt, and crushed bouillon. The batter should be light and aerated. Fold in the smoked fish.
- 4
Wrap: Wash the Uma or banana leaves and fold them into a cone shape. Pour a ladle of batter into each leaf, add a slice of hard-boiled egg, and fold the top to seal tightly.
- 5
Steam: Place the wrapped parcels in a pot with a little boiling water at the bottom (use a steaming rack or stalks to elevate them). Cover tightly and steam over medium heat for 45-50 minutes until the pudding is set and firm.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving300
Calories
15 g
Protein
23 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Moi moi is a steamed savory pudding of peeled black-eyed beans blended with peppers, onion, and oil, popular across Nigeria as a party dish and everyday protein. The beans are skinned, blended smooth, seasoned, and steamed in leaves, foil, or small cups until they set into a soft, sliceable cake. Folded with boiled egg, fish, or corned beef in the center, it is both humble street food and a fixture at celebrations alongside jollof rice.
Listahan note
This version skins and blends the beans from scratch for the cleanest texture and steams the batter gently so it sets soft rather than rubbery. Optional egg or fish fillings are folded in for a fuller plate.
Technique cues
- Soak and rub the beans to remove every skin before blending, since leftover skins make moi moi gritty and dark instead of smooth and pale.
- Blend the batter with just enough liquid to keep it thick, because too much water gives a watery, loose pudding that will not slice.
- Steam over gentle, steady heat so the proteins set evenly; a hard boil makes the surface tough while the center stays raw.
Kitchen flow
- Parallel prep
- Boil the eggs and ready the steaming cups or leaves while the soaked beans drain, so assembly flows straight into the pot.
- Make-ahead
- Blend and season the batter a few hours ahead and refrigerate, then steam fresh when you are ready to serve.
- Leftover move
- Pan-fry slices of cold moi moi until the edges crisp, then serve with pap or bread for breakfast.
- Cleanup rhythm
- Soak the blender jug right after blending, since bean batter dries into a stubborn film on the blades.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
black-eyed peas (beans)
the body of the pudding
Purpose: Skinned blended black-eyed peas set into the soft, protein-rich cake that defines moi moi.
Handling: Soak briefly, rub off the skins, rinse them away, then blend smooth.
Adaptation: Brown cowpeas or honey beans work; for a shortcut, peeled bean flour reconstituted with water.
red bell pepper
flavor and color base
Purpose: Blended red pepper gives moi moi its warm color and gentle sweetness without overpowering the beans.
Handling: Blend with the beans, onion, and scotch bonnet.
Adaptation: Roasted red peppers from a jar work if fresh are out of season.
scotch bonnet pepper
heat
Purpose: A little scotch bonnet brings the characteristic fruity heat that lifts the bland beans.
Handling: Add a small piece to the blend and adjust to taste.
Adaptation: Habanero, or a pinch of cayenne for a milder, child-friendly batch.
vegetable oil
richness and set
Purpose: Oil makes moi moi tender and moist and helps it set into a smooth, sliceable texture.
Handling: Stir into the blended batter before steaming; red palm oil adds traditional color and flavor.
Adaptation: Red palm oil for authentic color, or a neutral oil for a lighter look.
boiled egg or flaked fish (optional)
filling
Purpose: A center of egg, fish, or corned beef turns moi moi into a more substantial protein dish.
Handling: Tuck pieces into the batter as you portion it into cups before steaming.
Adaptation: Sauteed mushrooms or extra diced pepper for a vegetarian filling.
Technique notes
- Lay a folded cloth or some bean skins at the bottom of the steaming pot so the cups do not rattle and scorch.
- Test for doneness with a toothpick that comes out clean before pulling the cups, as moi moi firms further as it cools.
- Grease the cups or line the leaves so the set pudding releases cleanly without tearing.
Ingredient swaps
- Vegan direction
- Skip the egg and fish fillings and fold in sauteed mushrooms and diced peppers for a fully plant-based pudding.
- Lower-fat direction
- Reduce the oil and lean on a well-seasoned blended pepper base to keep the flavor while lightening the texture.
- Weeknight shortcut
- Use peeled bean flour instead of skinning beans by hand to skip the most time-consuming step.
Serve alongside
- jollof rice
- ogi or pap (fermented corn porridge)
- fried plantains
- a fresh garden salad
- hibiscus tea (zobo)
- kunu millet drink
- fresh orange juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate steamed moi moi in a sealed container for up to four days. Reheat by steaming or microwaving covered with a splash of water, or pan-fry slices to crisp them. It freezes well for up to two months; thaw in the fridge before reheating.
Equipment
- blender for the bean batter
- large pot with a lid for steaming
- ramekins, cups, or leaf wrappers
- fine-mesh strainer for rinsing skins
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Moi Moi to your week, check it against your household's allergens, and build the shopping list automatically.
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