Nigeria • West African Culinary Heritage

Classic Moi Moi

Steamed Nigerian Bean Pudding

A tender, deeply seasoned Nigerian bean pudding made with peeled black-eyed peas, sweet peppers, heritage spices and traditional savory fillings.

PREPARATION

30 minutes, plus soaking

COOKING

1 hour 15 minutes

TOTAL TIME

1 hour 45 minutes, plus soaking

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

2 cups dried black-eyed peas or brown beans
1 large red bell pepper, deseeded and chopped
1 medium onion, divided
1–2 habanero peppers, adjusted to taste
¾ cup natural red palm oil or neutral cooking oil
1½ cups warm fish, chicken or vegetable stock
¼ cup ground crayfish
1 teaspoon ground Cameroon pepper
2 teaspoons premium sea salt, adjusted to taste
2 hard-boiled eggs, cut into wedges
6 ounces cooked mackerel or sardines, flaked and deboned
Banana leaves, heat-safe ramekins or moi moi containers for steaming

THE MAISON METHOD

Preparation Method

Soak the beans: Place the beans in a large bowl and cover generously with cool water. Soak for 3–4 hours, or until the skins loosen easily.
Peel the beans: Rub the soaked beans firmly between your palms to release their skins. Add water, allow the skins to float and pour them away. Repeat until most of the skins have been removed, then drain thoroughly.
Prepare the aromatics: Reserve a small portion of the onion for later. Roughly chop the remaining onion and place it in a blender with the red bell pepper and habanero.
Blend the batter: Add the peeled beans and approximately 1 cup of the warm stock. Blend in batches until completely smooth and creamy, adding only enough additional stock to keep the blades moving.
Season the mixture: Transfer the batter to a large bowl. Stir in the palm oil, ground crayfish, Cameroon pepper, reserved chopped onion and sea salt. Beat vigorously for 3–5 minutes to incorporate air and create a lighter finished texture.
Check the consistency: The batter should pour slowly from a spoon without appearing watery. Stir in a little more warm stock if it is excessively thick.
Fill the containers: Lightly oil the ramekins or line the moi moi containers with banana leaves. Fill each container halfway, add a piece of egg and a little flaked fish, then cover with additional batter. Leave room for the pudding to expand.
Prepare the steamer: Arrange a rack or folded kitchen towel inside a large pot. Add enough hot water to reach just below the containers and bring it to a gentle simmer.
Steam the moi moi: Arrange the sealed containers in the pot, cover tightly and steam over medium-low heat for 60–75 minutes. Replenish the pot carefully with hot water whenever necessary.
Check for doneness: Insert a skewer or small knife into the center of one portion. It should emerge mostly clean, and the pudding should feel firm but tender.
Rest and serve: Remove the moi moi from the steamer and allow it to rest for 10 minutes before unmolding or serving in its traditional wrapping.

A NOTE FROM THE MAISON

Maison Notes

For an exceptionally smooth texture, blend the peeled beans thoroughly and beat the finished batter before steaming. The mixture should be creamy and pourable but never watery.
Keep the steaming water at a steady, gentle simmer. Vigorous boiling may splash water into the containers or produce an uneven texture.
Serve warm on its own or alongside jollof rice, fried rice, pap, custard, garri or freshly baked bread.

PLEASE NOTE

Allergen Information

Contains fish, egg and shellfish from the mackerel or sardines, boiled eggs and ground crayfish. Check the ingredients of any prepared stock or seasoning used. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY