Moin Moin
Smooth, savoury steamed black-eyed pea pudding with onion, peppers and optional eggs or fish — one of Nigeria's most important and beloved staple dishes.
About This Recipe
Moin moin (also spelled moi moi) is one of Nigeria's great staple dishes: a smooth, protein-rich steamed pudding made from blended black-eyed peas (or honey beans) with onion, red peppers and scotch bonnet. The batter is seasoned, enriched with oil and traditionally wrapped in leaves (banana or uma leaves) or aluminium foil before steaming. The result has a unique texture — firmer than a custard, softer than a cake — with a savoury, bean-forward flavour that is deeply satisfying. It is served alongside jollof rice, ogi (porridge) or eaten alone as a snack. The variation with boiled egg or fish pieces baked inside is particularly celebratory.
Ingredients
Serves 6
- 400 gdried black-eyed peas or honey beans
- 1 mediumred bell pepper(roughly chopped)
- 1 mediumonion(roughly chopped)
- 1scotch bonnet pepper
- 80 mlvegetable oil
- 2stock cubes
- 1 teaspoonsalt
- 200 mlwater(adjust as needed)
- 3hard-boiled eggs(halved, optional)
- 150 gcooked smoked fish(flaked, optional)
Instructions
- 1
Peel the beans
Soak dried beans in water for 30 minutes. Rub between your hands to remove the skins. Rinse until skins float off and are removed. This step is important for a smooth batter.
The blender cannot smooth unpeeled beans properly. Thorough skin removal is essential.
- 2
Blend
Blend peeled beans with bell pepper, onion, scotch bonnet and enough water to make a very smooth, thick batter. Blend in batches if needed.
- 3
Season and fill
Pour batter into a bowl. Stir in oil, crumbled stock cubes and salt. Taste and adjust. Ladle into greased aluminium foil cups, ramekins or banana-leaf packets, filling to three-quarters. Add a piece of egg and/or smoked fish to each, if using.
- 4
Steam
Set cups in a large pot with 5cm of simmering water in the base. Cover and steam for 40–45 minutes until set — a skewer should come out clean. Check water level periodically and top up as needed.
Pro Tips
- →
Thorough skin removal is the most laborious but essential step — the smoother the batter, the better the moin moin.
- →
Do not fill containers more than three-quarters full — the batter expands during steaming.
- →
Banana leaves give the most authentic flavour and are used in Nigeria — they are available in African and Asian stores.
Variations
- •
Add sardines from a tin instead of smoked fish.
- •
Ewa agoyin is a saucy companion dish of mashed black-eyed peas.
Storage
Refrigerate for up to 3 days. Reheat by steaming for 10 minutes or microwaving briefly.
History & Origin
Moin moin is one of the oldest prepared foods in Yoruba cuisine, with roots going back centuries in southwestern Nigeria. It is mentioned in oral traditions and historical accounts of Yoruba food culture. The dish spread with the Yoruba diaspora across West Africa and the Caribbean, where variations exist in Sierra Leone and elsewhere. Its high protein content made it an important food in subsistence communities.
Frequently Asked Questions
Can I use tinned beans?
Tinned black-eyed peas can be used, but you'll miss the skin-peeling step — blend them as smooth as possible. The texture will be slightly different but the dish will still be good.
Nutrition Facts
Per serving (200g) · 6 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Nigerian Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes