So good, we named it twice! Moi-moi is a steamed bean pudding made from a smooth mixture of beans, ground crayfish, onions and fresh chillies at its most basic. Many people add extra whole ingredients such as hard-boiled eggs, chopped meat and fish. Indeed, the Yorubas have a term they use for some types of moi-moi: “moi-moi elemi meji” (moi-moi with seven souls), referring to the number of additional ingredients added to the basic mixture.
- 250g peeled honey or black-eye beans
- 2 large bell peppers (seeded and cut into large pieces)
- 2 onions (peeled and quartered)
- 2 scotch bonnet chillies (more or less as you wish)
- 250ml water
- 40g creamed coconut (optional, in which case increase the oil to 50ml)
- Salt to taste
- 30ml vegetable oil
- Rinse and soak the beans for 2-3 hours (or overnight) in cold water.
- Drain and rinse before using.
- Put all the ingredients in a blender, adding the water a little at a time until you achieve a very non-grainy smooth paste - rub a little in between your fingers to test.
- Taste the mixture for seasoning - it should be slightly over-seasoned.
- Lightly oil the moulds, and fill them up to about three quarters with the liquidised mixture. If making the non-vegan version, add the other ingredients at this point.
- Cover each mould with some tin foil, if they do not have lids.
- Put a trivet in a large saucepan and add some freshly-boiled water. Place the filled moulds, pyramid-style, in the pan, ensuring that the water is no more than half-way up the bottom mould.
- Use some foil over the pot before putting on its lid. This helps create a tight seal.
- Steam for 30mins to 1 hour, depending on the size of the moulds. You may need to add some water if the pot is boiling dry. The moi-moi is ready when a skewer pushed into the top one comes out clean.
- Serve on its own, with drinking garri or with jollof rice.
*Chopped or halved medium-boiled eggs (most popular)
Flaked, smoked fish
*Boil the eggs until they are hard enough to peel but not rock-solid to avoid the black ring around the yolk; about 4-6 minutes.
Alternatively, if you are using solid moulds such as ramekins, carefully crack an egg into the mixture so that it cooks as the same time as the moi-moi.
Substitute the oil and coconut cream for 2 tablespoons of palm oil.
Chicken stock may also be used as part or full substitute to water (in which case, the salt should be adjusted).