Nigerian Moi Moi Salad Plate

About This Recipe

Moi moi is a beloved Nigerian dish made from peeled and blended black-eyed peas, steamed until firm into a dense, savory pudding often studded with egg, fish or corned beef. It's a fixture at Nigerian parties and celebrations, usually served alongside jollof rice, but it also stands well on its own as a protein-packed meal. The technique depends on getting the batter right: peeling the beans thoroughly for a smooth texture, and blending with minimal water so the mixture sets firm rather than staying loose after steaming. A patient, steady steam of 45 minutes or more is what fully cooks the batter through to a sliceable, custard-like texture. Served here over a bed of fresh greens rather than alongside rice, it becomes a lighter, standalone lunch that still carries all the traditional flavor of a dish found at nearly every Nigerian celebration.

Ingredients

Serves 6

• 3 cupsblack-eyed peas(soaked and peeled)
• 1red bell pepper(chunked)
• 1onion(chunked)
• 2scotch bonnet peppers(adjust to taste)
• 0.5 cupvegetable oil
• 1stock cube(crumbled)
• 2 tspfine sea salt
• 2hard-boiled eggs(sliced)
• 0.25 cupsmoked fish or corned beef(flaked, optional)
• 1 cupwater(approximately, for blending)
• 4 cupsmixed salad greens(for serving)

Instructions

1. 1

   Blend the base

   Blend the soaked and peeled black-eyed peas with bell pepper, onion, scotch bonnet and enough water to form a thick, smooth batter.

2. 2

   Season the batter

   Stir in oil, crumbled stock cube and salt until well combined.

3. 3

   Layer the molds

   Pour the batter into small heatproof containers or ramekins, filling about two-thirds full. Add a slice of egg and a bit of smoked fish to each if using.

4. 4

   Steam until set

   Place the filled molds in a large pot with a steamer rack and enough water below to not touch the molds. Cover and steam 45-50 minutes, until firm and a toothpick comes out clean.

5. 5

   Cool and serve

   Let cool slightly, then unmold. Serve warm or at room temperature over a bed of mixed greens.

   Check the water level partway through steaming and top up with hot water if it's running low, so the pot doesn't boil dry.

Variations

• •

  Add flaked smoked fish or corned beef inside each mold for a heartier, more traditional version.

• •

  Wrap the batter in banana leaves instead of ramekins for the traditional presentation and aroma.

• •

  Skip the egg and fish additions for a fully vegan version, ensuring the stock cube used is also vegan.

Storage

Refrigerate steamed moi moi in an airtight container up to 4 days, or freeze up to 2 months. Reheat by steaming again for 10-15 minutes or microwaving briefly with a damp paper towel over it.

Frequently Asked Questions