African · Breakfast · Lunch · Dinner · Snack
Moi Moi
Mọ́ín-mọ́ín
Silky, savoury Nigerian bean pudding made from peeled black-eyed peas blended with sweet red pepper, onion and a touch of scotch bonnet, then gently steamed with slices of boiled egg. This lighter version uses far less oil than usual but keeps the classic soft, custard-like bite.
- Prep
- 60 min
- Cook
- 60 min
- Total
- 120 min
- Serves
- 6
Calories come from: Carbs 51% · Fat 26% · Protein 23%
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Ingredients
For 6 servings- 1 3/4 cups300 gDried black-eyed peas
- 2 medium240 gRed bell peppers, seeded and chopped
- 1 medium110 gOnion, chopped
- 1 small10 gScotch bonnet pepper, seeded
- 2 tbsp27 gVegetable oil
- 1 tsp6 gSalt
- 1 1/2 cups360 gWarm water for blending
- 3 large150 gEggs
- 6 cups1,440 gWater for boiling eggs and steaming
Steps
- 1
Rinse the black-eyed peas, cover with plenty of cool tap water (not from the listed amounts), and soak for 30 minutes.
- 2
While the beans soak, bring about 3 cups of the boiling-and-steaming water to a boil in a small pot.
- 3
Lower the eggs into the boiling water and cook for 10 minutes until hard-boiled.
- 4
Cool the eggs in cold tap water, peel them and cut each into slices; set aside.
- 5
Rub the soaked beans firmly between your palms in the water so the skins slip off.
- 6
Let the loose skins float, pour them off, add fresh water and repeat until the beans are mostly white; drain well.
- 7
Put the peeled beans, red peppers, onion and scotch bonnet in a blender with about half of the warm blending water.
- 8
Blend until completely smooth, adding the remaining warm water gradually to make a thick, pourable batter.
- 9
Pour the batter into a large bowl and stir in the salt and 1 1/2 tbsp of the oil, beating for 1-2 minutes to aerate it.
- 10
Brush six ramekins or heatproof cups with the remaining oil.
- 11
Divide the batter among the ramekins, push a few egg slices into each, and cover each tightly with foil.
- 12
Pour the remaining water into a large pot, set a rack or folded cloth in the base, and bring to a simmer.
- 13
Stand the ramekins in the pot, cover with a lid and steam over low-medium heat for 50 minutes, topping up with hot water if it runs low.
- 14
Check doneness: a knife pushed into the centre should come out clean and the pudding should feel firm.
- 15
Rest for 5 minutes, then run a knife around the edge and turn out or serve in the ramekins.
Swaps, storage and make-ahead
Swaps
- For a vegan version, leave out the eggs and press in a few cooked chickpeas or small pieces of firm tofu instead.
- Use a pinch of chilli flakes or a small piece of milder red chilli instead of scotch bonnet if you prefer less heat.
- Save time by using peeled black-eyed pea flour or bean flour, whisked with water to a thick batter, instead of soaking and peeling whole beans.
- Instead of ramekins, steam the batter in small heatproof bowls or silicone muffin cups brushed with oil.
Storage
Refrigerate cooled moi moi in a covered container within 2 hours and eat within 3 to 4 days, reheating by steaming or microwaving until steaming hot all the way through. Because of the egg slices, freezing is not recommended, as the eggs turn rubbery.
Make ahead
You can boil and slice the eggs and soak and peel the beans up to a day ahead, keeping both covered in the fridge. Fully steamed puddings can also be made a day ahead and reheated until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (441 g) | Per 100 g | |
|---|---|---|
| Calories | 262 kcal | 59 kcal |
| Protein | 15.5 g | 3.5 g |
| Carbohydrates | 34.5 g | 7.8 g |
| of which sugars | 6.1 g | 1.4 g |
| Fiber | 6.5 g | 1.5 g |
| Fat | 7.7 g | 1.7 g |
| of which saturated | 1.7 g | 0.4 g |
| Sodium | 446 mg | 101 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
