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Moi Moi (Steamed Bean Pudding)

January 13, 2010 | 66 Comments

Moi-Moi (pronounced moy-moy) is yet another Nigerian dish that is typically made from beans, which is soaked, washed, blended with onions and peppers. The name has different variations from Moi Moi to Moyin-Moyin to Moin-Moin and they’re all pronounced the same way.

Traditionally, not only is it blended, it is also steamed in leaves akin to banana leaves. This is truly the best way to cook moi moi, but once you leave home, it’s usually harder to come by the leaves. I’ll try to search for the leaves (they’re called ‘Ewe’ in Yoruba) and do it the more traditional way so you can see why the leaves are better. Since it’s steamed, the moi moi molds to the shape of the folded leaf and lends some flavor to it, mmm, so beautiful to look at and eat!

Anywho, this is a different version of moi-moi using the bean flour and tart pans. It tastes pretty good too, even though it’s a short-cut method!

To learn how to make moi-moi, here’s what you’ll need:

2 cups bean flour
1 m onion
1 clove garlic (not pictured)
5 scotch bonnet peppers/rodo (habaneros will work too)
2 knorr cubes
1 cup corned beef
3-5 tart pans
1.5 cups water (plus 1/2 cup extra)
2 capfuls Canola oil
Cooking oil spray
Large pot
Foil

1. Blend garlic clove, onion and scotch bonnet peppers (add some water to help it blend easier). Transfer blended mix to a bowl.

2. Add oil, 1.5 cups water, mix thoroughly. Add 2 cups bean flour, stirring thoroughly to remove any clumps (use a whisk if you have one or just add everything to the blender). *You want a relatively watery mix, use more water if you have to.*

3. Add 2 knorr cubes, stir (if yours are hard, remove wrapping, put in a bowl with a few tbsps water and microwave for about 30 seconds, then crush with a fork).

4. Spray tart pans with cooking oil spray. Using a ladle, scoop mix into pans (1 full ladle plus half a ladle) *Pans should not be filled to the top so it has room to swell/expand*

**Yes, I used a bowl, you can too! just spray it down!**

5. Mash corned beef to separate it.

6. Using your hands, sprinkle corned beef onto mix (as much or as little as you want). *Use a knife to ensure mix covers corned beef OR stir corned beef into moi moi mixture.*

7. Get your largest pot that can hold all the pans, fill the bottom with water, put stove on low-medium heat.

8. Cut some foil, layer top of water with foil (to prevent pans from touching hot surface directly).

9. Arrange pans on top on foil.

10. Cover pans with another layer of foil (so steam doesn’t escape).

11. Cover the pot. Let moi-moi steam for 15-35 minutes. *The smaller foil pans took 15 minutes, but the bowl took about 35 minutes, I reduced the heat to low after removing the foil pans*. Lift foil pans from pot when done (dip a knife into center, it should come out relatively clean, you could still have some mixture on it, but it should definitely not still be a liquid; it should be semi-solid.

12. Flip upside down onto a plate (it should fall out if you greased the pan first). Transfer onto plates. Serve while hot (though you can always re-heat).

You can eat these alone, with jollof rice, ogi/pap/akamu or custard. If you’re not serving immediately, simply turn off the heat, remove from hot stove to a cooler side to prevent further cooking and leave pot covered with foil intact.

Usually, the perimeter/outside of the moi-moi will cook faster than the center. Sometimes if you notice it’s cooking too fast, simply reduce the heat and/or move the pans around in the pot. Also, you might have to increase the cooking time if you use bigger pans/bowls, just so you get even cooking.

If your center is not all the way cooked, but for the most part has formed a solid, simply turn the heat off and let the steam in the pot do the remainder cooking. By the time the burner cools down, it should be cooked without being too hard. If you over-steam/cook it, you run the risk of it being hard.

If 5 scotch bonnet peppers is too much for you, simply use less, but the heat makes it taste better too! Some also add red bell peppers (tatashe) to it and this really only adds color to it, so if you prefer it redder, add 1/2 a red bell pepper.

If you don’t have those, you can also add some meat/chicken stew to it (just the soup part-about 1-2 tbsps). Instead of water, you can also use left-over chicken or meat stock, if you use stock, remember to taste it and gauge the saltiness before adding any knorr cubes.

If you want more moi moi, simply double the ingredients, but always remember to make it a watery mix because it is meant to be semi-solid.

For those wondering about the tart pans I used, I came across them at the grocery store and immediately thought they were the perfect size for individual servings of moi-moi, instead of making a large one then having to cut out for each person.

You can find these in the baking aisle at your grocery store. I got it on sale for $2 and some change. The pans can be washed and re-used or disposed of if you’d rather use it again.

Just FYI: You don’t have to use tart pans, I really only got it for presentation purposes for the blog. I would use a bowl (sprayed down) otherwise and use the tart pans if I was having a gathering or something.

You can also add sliced or whole soft-boiled eggs to the mix before steaming. I say soft-boiled, because it will cook further in the moi moi while it’s steaming. You could do hard-boiled too, totally up to you!

This recipe is also vegan-friendly (just omit the corned beef). (If you use Brazilian corned beef, it’s quite salty, so cut back on the knorr so you don’t have salt overload!)

Man oh man, story, story… (I just wanted you to know all the possibilities!!!

Some more moi-moi picture porn to break up all that text!

Edit: My mum read through and made some more notes: She said tomatoes (and tomato based products) are not to be added as it makes it mushy, so take note!

Also, instead of corned beef, you could use any meat variation you like; for instance, shredded chicken, shrimp or fish. You can also add ground crayfish for added flavor. I also forgot to mention you can easily make a moi moi burger with this; just put the moi moi in between some bread and munch away!

Enjoy…

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Moi Moi (Steamed Bean Pudding), 8.4 out of 10 based on 43 ratings

66 Responses to "Moi Moi (Steamed Bean Pudding)"

  1. Renee says:

    I like to add boiled eggs to mine. thats good to know about the tomato and i never thought to use pie pans. i use aluminium foil and it gets tricky. and yup, tastes so goo with bread!

    • Yetunde says:

      Hey lady!

      You know, I’ve never tried adding boiled eggs to it before. And with bread tho, omg, the really soft kind, yesss!! lol

    • Anita Campbell says:

      You know something…u could also try adding in some mixed veggies..my mother in law did this and it came out nice….like I think you mentioned somewhere, moin moin is like an adventure all by itself …u can be real creative with it!

      • Yetunde says:

        Hey Anita!

        Yup, it sure is! You can add a bunch of different fillings to moi moi, I prefer meat or boiled eggs, usually meat, but veggies would be a new twist, what kind of veggies did she use?

  2. Hottu Babe says:

    I Know of the eggs, and Oh eggs makes it taste divine! U should try it!

    Anyhoo, I love the Pie Pan Idea.. It really makes it look extra Yummy!
    Aye, I can even be the razzite I am, and Suprise one of my friends with MOI MOI as a Birthday cake. lol.. Interesting interesting!

    • Yetunde says:

      Hey Hottu Babe,

      I actually tried it with eggs a few weeks ago and it wasn’t too bad, but I think I’d have liked it better with both eggs and corned beef. Omg, lmao, moi moi as a birthday cake?! If I was that friend, I would disown you sharply! Unless of course you made enough for a small get together, lol

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  5. i love moin moin with boiled egg and haven’t had it with corned beef for ages!!!!!! I just posted my own version and linked to yours too as you use bean flour. See it here http://www.kitchenbutterfly.com/2010/09/23/moin-moin-steamed-nigerian-bean-cake/. Take care

    • Yetunde says:

      Oooh, I love it with the leaves AND from scratch. I keep telling myself that one day I’ll do it that way, but that day keeps eluding me, lol.

  6. Cin says:

    Just made me some and it was delicious thanks for the recipe.

    • Yetunde says:

      yay, glad it worked out!! :)

  7. Musicle says:

    It was so interesing to read your verion of moin moin burger!! I think its sooooo wicked!!!! i used to love when i was a kid, and stlii very do. I have that would make you smile… akara burger or akara wraps!!! How about that!! Lol! Love your blog, its very interesting. Nice one!

    • Yetunde says:

      Hi Musicle!

      Lol, yup moin moin burger can be the business sometimes! Yup, I’ve tried akara burger before too and it was nice but I’d still pick the moin moin burger over that, lol.

      Thank you! Hope to see you around more! :)

  8. Ola says:

    I add king prawns, boiled eggs and mackrel to mine

    • Yetunde says:

      Hi Ola!

      Sounds yummy, esp. the king prawns!

  9. BabyGirl says:

    Hi Yetunde,

    Thank you for the wonderful recipes!…can you please provide some clarification on 2 capfuls of oil for the moi moi recipe…Would this translate to a cup of oil or thereabout? Thanks so much again.

    • Yetunde says:

      Hey lady!

      2 capfuls of oil will definitely not be up to a cup, so I’d say more like a third to a quarter cup of oil.

      You’re very welcome, as always :)

  10. ify says:

    i have tried moi moi wiv egg nd it was delicious even moi moi wiv cornbeef is yummy.you can also add titus fish.you will never regreat using it.

    • Yetunde says:

      Hey Ify!

      I love moi moi with hard boiled eggs and or/corned beef or even fish, so I agree that you really can’t go wrong with those ingredients!

  11. Adeola says:

    I discovered banana leaf at the local asian market…..is that good enough?…..can I go through the same process as above if not, what is my other route. Thanx

    • Yetunde says:

      Yup, banana leaves work! If I’m not mistaken, that’s the English name for the leaves used in making Moi Moi. You would pretty much follow the same method up to step #3 and add your corned beef at this step too, but I’d recommend using a steamer. However, if that’s not an option you can follow the foil method, just be sure not to put too much water at the bottom and fold the mixture into the leaves tightly enough, so it doesn’t seep out.

      The traditional method of making this has been on my list for a while now, will get to it sometime this fall.

  12. stacie says:

    Aunty, please can you message me with where you buy your bean flour and approximately how much? I put my email down. I really want to start eating healthier, and I love moi moi. Seems like a win win situation. Your moi moi looks so good, it is inspiring me to cook! I am a student, though, so every single minute is precious. I was thinking bean flour might be the way to go. Thank you in advance! (I wish I had some of your moi moi right now)

    • Yetunde says:

      Hey Stacie!

      I buy bean flour from my local African stores, nowhere special really. If you have African stores around you, I’m sure they’ll have it, I’m also not particular to a brand, any works for me. Thank you! Yup, bean flour is much easier to use and less time intensive than using the actual beans, but then again, it’s all relative. If you can’t find in your local grocers, some online African vendors might carry it.

      Hope that helps!

  13. stacie says:

    Aunty, please can you message me with where you buy your bean flour and approximately how much? I put my email down. I really want to start eating healthier, and I love moi moi. Seems like a win win situation. Your moi moi looks so good, it is inspiring me to cook! I am a student, though, so every single minute is precious. I was thinking bean flour might be the way to go. Thank you in advance! (I wish I had some of your moi moi right now) Also, can you bake the moi moi instead of steam it?

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  15. ugo o says:

    Yetunde. I tried this yesterday and it was amazing. I didnt have a pot big enough so I used a loaf pan and baked in the oven. It was still amazing. Ah. Moin moin made easy. I used to dread making moin moin because of the hassle of cleaning the beans. Plus grinding it after. I lost a blender or two because of the grinding process. lol. Anyway, enough story. Just wanted to say thank you for another winning recipe.

    • Yetunde says:

      Hey Ugo!

      How’ve you been?! Yay! Glad it turned out well and put an end to dreading having to make moi moi. Oh no, I don’t imagine losing a blender or even two for that matter to be fun, but if you get the urge to make it with beans again, try soaking it overnight or even for two days if you never did before.

      And as always, you’re welcome :)

  16. Ayodeji. O says:

    Hi Yetunde.

    I had a very interesting day cooking today. I made (well attempted should be the main operating word here) Akara. What is an akara comment doing on moin moin’s page I hear you ask, that’s where the fun and games came into the kitchen today. Well keeping in line with my detest of deep fried food, I attempted to make the Akara like I make my mosa and pancakes anyway adding a bit of oil to the batter then frying BUT it turned out horrific. It came out quite alright but wasn’t anything reminiscent of the akara I used to buy back home. So I’ve resigned my fate to believing Akara MUST be deep fried for all the jolly-out-goodness with little or no room for experimenting (for now, haha).

    Anyway forging ahead from this setback, I had a lot of batter and there was no way I was going to deep fry it or chuck it away after all the hard work (I used raw beans and did the painstaking did it the traditional way). So I decided to make moin moin. With no banana leaves in sight, I settled for foil paper. I poured the batter in a glass cup so the foil initially had some shape then put it in a pot of boiling water to steam. After about 40 minutes, I gave up and just ate the resulting product. It hadn’t set like normal moin moin but was cooked (weird!). After the failed attempt, I’ve decided to buy some ramekins next time I’m at a grocery store to use in my next attempt then make sure I cover the pot with foil to minimise the amount of steam that was let off.

    It’s all a learning experience anyway, I didn’t bother taking pictures of the supposed-to-be-moin moin; I’ll try it again and let you know how it goes. Thanks for your blog and how interactive you get personally replying every single comment. You are a true blessing.
    Have a nice day

    Ayodeji. O

    • Yetunde says:

      Hey Ayodeji!

      Wow, what an experience! Yeah, some Nigerian snacks are best as they originally are, deep fried. They don’t fare well under any other circumstances. Kudos for making the batter the traditional way, what a chore! The batter will cook no matter what kind of container it’s in, whether it’s one that holds it well or one that doesn’t.

      Lol, cooking is just trial and error. Whatever your errors this time, I’m sure you’ll have learnt from them and know not to repeat or how to work around it. Don’t fret! Ramekins totally work well as holders for moi moi, so two thumbs up on that.

      Keep me posted, I’m definitely interested in your successes in the kitchen and helping you improve on the disasters!

      Aww, thank you so much. I try, but I love the comments/questions etc, so I can’t NOT reply, it wouldn’t be me :)

      • Ayodeji. O says:

        If at first you don’t succeed, try try again. I did the moin moin again yesterday as I had way too much beans leftover from the day before which I didn’t grind and just put in a takeaway plastic in the fridge. It turned out much better BUT a couple of them didn’t set and the ones that set were the ones that I just sort of abandoned in the pot and came back to much later on (I’m guessing they continued steaming while I was fuming about what I thought was a failure). I cooked them for over an hour by the way which is what’s shocking. I’m not entirely sure why – the first couple were cooked but not just ‘set set’ *you can imagine I’m gesticulating as well* (my friend laughed hysterically at me when I said that to her).

        Oh and I read that your email was down a couple of days ago – did you get the emails about my mosa and ayamase (I’d totally resend them if you didn’t get either or both of them).

        Happy Easter ;). Any special easter post/recipe? *cough* ofada – haha
        Have a nice day

        • Ayodeji. O says:

          ofada/ayamashe/designer stew – are they basically all the same thing?

          • Yetunde says:

            Hey you!

            Yes they are! Pretty much one and the same, just different names.

        • Yetunde says:

          I love the trial and error to get perfection! Lol @ you fuming while the moi moi was steaming, the visual of that just cracks me up. I totally get the whole ‘set set,’ bit, I can imagine it being a cause for laughter too!

          I got the emails on the Mosa and Ayamashe! I looked them over and will post in the coming week.

          You know, a reader had asked me on twitter about Frejon and I was going to make it, but then I realized I didn’t have coconut milk and I’ve been in all day and didn’t feel like going to the store, so it’ll be a post-easter recipe. I would make Ofada rice, but I can’t seem to find the rice here. Total bummer!

          Happy Easter to you too! And a nice rest of your day to you as well :)

  17. omobola says:

    No wonder. i made moin-moin last week and left it on the stove for 2hrs and it didn’t change,all because i added tomato puree.it has never happened to me before, thanks for the knowlege shared.

    yetunde, i sent something via my mailbox but you havn’t responded.

    • Yetunde says:

      Hey Omobola!

      Glad you figured out the cause! I saw your emails, will respond shortly…

  18. Ajoke says:

    Hello Yetunde,
    I really like your website and all the images of the food, it makes my mouth water. So I tried this powdered moin moin recipe and it didn’t quite work out right. It just tasted different and weird from making the beans from scratch. Is there a need to soak the bean powder in warm/hot water before cooking? Also, do the spices need to be more intense so that its tastes normal?
    Thanks,

    • Yetunde says:

      Hey Ajoke!

      Thank you, glad you’re liking what you see! Since it is a powder, it does taste different from using actual beans and if it’s your first time trying it, the difference is even more discernible. No need to soak the powder, like you rightly said just increase the spices used for more intensity, like instead of using ground pepper, blend whole habaneros etc.

      Hope that helps!

      • Ajoke says:

        Wow, Yetunde quick reply.. I like that :)
        Actually the moin moin tasted much better the next day than when it was first cooked.
        Thanks girl. Big ups to you. I’ll be trying a number of your recipes and letting you know how it goes.Thanks!!!

        • Yetunde says:

          Hey Ajoke!

          Hey, I try ;) Glad it came out tasting better the next day, second day old food usually tastes better, I guess it gives the food enough time to settle and fully absorb the flavors. Thank you and keep me posted on how the rest of the recipes you try turn out!

  19. Bimbo says:

    Hi Yetty mama. . I just go through this nw, I can’t wait to try my own tomorrow. Thank u for this site God bless you big

    • Yetunde says:

      Hey Bimbo!

      Have you tried it yet? How did it turn out?

      You’re most welcome, just always glad to be of help when I can!

  20. Lola says:

    Can one use the black eye pea bean sold at the regular grocery store? ( the white one or it has the be the red kind)

    • Yetunde says:

      Hey Lola!

      Moi moi typically uses the brown/red beans, however, if you were to use the white beans, you’d just have a lighter looking moi moi, which you can deepen the color of by adding some tomato paste to the mixture before steaming.

      Hope that helps!

  21. k_luv says:

    Hi Yetunde,
    just came across your recipe as i was about to prepare moi moi, didnt read to the end and added fresh tomatoes (lol). a twist i like to include coconut water or dessicated coconut it tastes really good (not too much oh,a little goes a long way) found out i had to cook it for 2 hrs and it still was soft. did i add too much water? dont know where i went wrong

    • Yetunde says:

      Hey there!

      Fresh tomatoes will make the end result mushy. Thinking further, mushy does mean soft. Coconut water is very nutritious as it is naturally hydrating, so that might have added to the softness in your moi moi.

      I’d recommend taking out the fresh tomatoes, and perhaps using a tiny, almost insignificant amount of tomato paste, maybe 1/2 – 1 tsp. Then, either taking out the coconut water and just using plain water or use a mix of 1/2 plain water to 1/2 coconut water.

      Hope that helps, keep me posted on the results when you make it again.

  22. DeeDee says:

    Can this be baked in the oven?

    • Yetunde says:

      Hey DeeDee!

      Yes, it can be baked it in the oven, as opposed to steaming. Just be sure not to have it at too high a temperature, so it doesn’t dry out, since the oven will be providing dry heat instead of moist heat.

      • Chinma says:

        If baking, do you have to cover it?

        • Yetunde says:

          Hey Chinma!

          You can cover it, if you’d like. Use enough foil to cover and fold over the edges of the pan/pot.

          Hope that helps…

  23. ezihe patricia says:

    Hi Yetunde, I have been trying to make a perfect moimoi over the years but it always comes out mushy. Even ryt me I jus finished making one and its mushy I came on google to find an answer before I stumbled on ur blog. So its d tomatoes. Na wa ooooo. And I love puting sooo much of it. Thanks fr d info , I will nvr use tomatoes again! Besides if I refrigerate it nd microwave it tomorrow will dat do d trick? For the bean powder, am making one myself. I want to take a fresh beans to d people in d market to grind it for me and turn it to bean powder but am kinda stalling cuz my friend told me it won’t turn out nice dats its not going to be togedr wen I use it for moimoi, how true is this?

    • Yetunde says:

      Hey Ezihe!

      Yes, those tomatoes!! Glad you were able to come across the site to learn that tip. I don’t necessarily think refrigerating and microwaving will do the trick, as you’re simply solidifying whatever pockets of moisture alread in the moi moi and then melting it by microwaving it.

      I would recommend dry heat to try to dry out some of the extra moisture. So, try putting the moi moi in the oven at medium temperature, say 250-300 degrees and let the dry heat of the oven evenly suck out the moisture in the moi moi. It might take anywhere from a half hour to an hour, as you don’t want it too dry, just moist enough that it’s not dry.

      Re: the bean powder, I’m not sure about that as it’s not something I’ve tried before. I’d say try taking a smaller amount than you originally planned to the market and see how you like the outcome as that might be the best way to determine whether or not you’ll like it.

      Hope that helps <3

      • c says:

        Hi Ezihe,
        U can make ur own and its better cos ur sure its only beans,I have been using it for 2yrs and it works just know the quantity of water to add when mixing. Ps ur beans should be really dry and no form of moisture should come in contact with it

        • Yetunde says:

          Hey C!

          Thanks for responding to Ezihe! I appreciate it :)

    • O'Rume says:

      I don’t know how adding tomatoes makes it mushy because I ALWAYS make mine with tomatoes and they are always perfect. My mum/sisters usually made it like this as well so I don’t understand what your tomato complaints are about. I guess it’s the entire process of your preparation i.e heat level, water level, and how much fluid seeps into your moimoi wrap etc rather than “good old tomatoes”. So, try till you are satisfied with what you get.
      I usually make mine from scratch but just decided to use bean flour and still, it came out perfect even with and without some tomatoes added.

      sidenote: Now, all I can think of is my grandma’s moimoi made in peak milk tins, good old days!

      • Yetunde says:

        Hey O’Rume!

        I guess it’s the luck of the draw, and it also falls down to how much tomatoes are added as well. In small amounts, I doubt they would do much harm, but in copious amounts, there might be issues that arise. You’re absolutely right, your skill level determines the challenges you’ll face, so experimenting and figuring out what works for you is always the best way to go. I’ve never had moi moi in milk tins, but moi moi is moi moi to me, irrespective of packaging, however, I’ve always had a thing for eating it out of the leaves…

  24. ezihe patricia says:

    Thank you sooo much for ur response. That was fast. Anyway I hv changed my mind about making d powder form myself. Am into washing and drying, after which I store. That way if I wanna eat moimoi I will soak a little in the water and grind it. Though the washing process is tough but d end result overcomes it all. This morning am going to dry d one I washed last nyt den soak another tonyt. Thank you sooo much.

    • Yetunde says:

      Hey Ezihe!

      You’re welcome! Be sure to keep us posted on the outcome <3

  25. ezihe patricia says:

    Hey C. Thanks a lot. Guess I will try wt little amount of beans first.

  26. Bimpe says:

    Hi Yetunde,
    This is exactly what i call yummy. I once used the corned beef in my moin moin but everything was scattered and it didn’t come out as neat as yours but now i get it, I think it was because I stirred it in the whole mixture. thumbs up for this

    • Yetunde says:

      Hey Bimpe!

      Thank you :) Either or, works really, it boils down to personal preference. I think one drawback with adding the corned beef to the mix instead of sprinkling it over the top, is that the heavier bits of corned beef might settle to the bottom, but nothing a gentle stir shouldn’t fix.

  27. martha says:

    Hello
    If I want use beans with this recipe how many cups do I use?

    • Yetunde says:

      Hey Martha!

      You can start out with one cup and soak it overnight so it’ll be soft to blend.

  28. Mary says:

    Hello,
    Have you ever baked moi moi? and for how long? and what temperature?
    Thank you

    • Yetunde says:

      Hey Mary,

      Yes, you can bake it but keep in mind that it requires moist heat which you get from steaming as opposed to dry heat which is obtained from baking.

      If you were to bake it, bake at a lower temperature, say 250 degrees to ensure even cooking and tenderness. You’d have to gauge the time, 30 minutes or perhaps longer.

      Hope that helps!

  29. Ije says:

    Awesome recipe, thanks for talking about the tomatoes although I always fry my tomato like am making stew, I would definitely use your recipe it looks so easy.

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