A steamed, protein-rich Nigerian bean pudding made from black-eyed peas, served over fresh greens for a light, filling lunch.
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.
Serves 6
Blend the soaked and peeled black-eyed peas with bell pepper, onion, scotch bonnet and enough water to form a thick, smooth batter.
Stir in oil, crumbled stock cube and salt until well combined.
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.
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.
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.
Peel the black-eyed peas thoroughly before blending — the skins left in make the texture grainy instead of smooth.
Blend with as little water as needed for a thick batter; too much liquid keeps the moi moi from setting firm.
Check the steaming water level partway through and top up with hot, not cold, water so steaming doesn't stall.
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.
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.
Moi moi, a steamed bean pudding made from peeled black-eyed peas, is a staple of Nigerian cuisine, commonly served at parties, alongside jollof rice, or as a protein-rich standalone dish, traditionally steamed in leaves or, more commonly today, in small containers or foil.
Fresh dried peas that are soaked and peeled give the best texture; canned beans generally aren't used for moi moi since the skins and starch content differ.
A large pot with a rack or even scrunched foil balls at the bottom to elevate the molds above the water works fine.
The batter likely had too much water — blend with less liquid next time, using just enough to get the blender moving.
Per serving (220g / 7.8 oz) · 6 servings total
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