Moi Moi (Nigerian Steamed Bean Pudding)
Moi Moi (Nigerian Steamed Bean Pudding)
A Nigerian steamed bean pudding made from black-eyed beans, hard-boiled eggs, and red bell pepper, finished with crayfish and bouillon powder.
400g
3,500ml
3piece
1piece
2piece
200ml
80ml
dried, ground2tbsp
1.5tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 3,500ml | — | — | |
| 3 | | 3piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | 2piece | — | — | ||
| 6 | | 2piece | — | — | |
| 7 | | 200ml | — | — | |
| 8 | | 80ml | — | — | |
| 9 | | 2tbsp | dried, ground | — | |
| 10 | | 1.5tsp | — | — | |
| 11 | | 1tsp | — | — |
Tip the black-eyed beans into the large bowl.
Black-eyed beans · 400 g
Pour enough cold water over the black-eyed beans to cover them fully.
Cold water · 1,000 mlLeave the beans to soak in the cold water for at least 4 hours or overnight to soften the skins.
Drain the soaked black-eyed beans through a colander, discarding the soaking water.
Transfer the drained beans to the large bowl and rub them vigorously between your palms to loosen and remove the skins.
Pour cold water over the rubbed black-eyed beans so the loosened skins float to the surface.
Cold water · 1,000 mlSkim off and discard all the floating bean skins from the surface of the water.
Drain the beans into the colander and rinse thoroughly under cold running water, discarding any remaining skins.
Shake the colander well and transfer the drained skinned beans to the large bowl.
Tap each hard-boiled egg firmly on the board to crack the shell all over, then peel away the shell completely.
Hard-boiled eggs · 3 piece
Cut each peeled hard-boiled egg in half lengthways.
Transfer the halved hard-boiled eggs to a small bowl to keep them ready.
Pour cold water to a depth of about 3 cm into a stockpot wide enough to stand the 6 ramekins upright in one layer (about 30 cm across).
Cold water · 1,500 ml
Bring the water to a boil over high heat, then reduce the heat so the water simmers steadily.
Peel away the papery outer skin from the yellow onion and discard it.
Yellow onion · 1 pieceChop the peeled yellow onion into rough chunks.
Scrape the chopped yellow onion into the bowl with the skinned black-eyed beans.
Chop the scotch bonnet chillies roughly, discarding the stems.
Scrape the chopped scotch bonnet chilli into the bean mixture.
Rinse the red bell peppers under cold running water.
Red bell pepper · 2 pieceHalve the rinsed red bell peppers, pull out and discard the cores and seeds, then chop the flesh into rough chunks.
Add the deseeded and chopped red bell pepper to the black-eyed bean mixture.
Pour the warm water over the bean and vegetable mixture to help it blend smoothly.
Warm water · 200 mlTransfer the bean and vegetable mixture to the blender and blitz until completely smooth.
Pour the blended bean batter from the blender into the mixing bowl.
Pour the sunflower oil into the blended bean batter.
Sunflower oil · 80 mlAdd the crayfish to the blended bean batter and oil.
Crayfish · 2 tbspSprinkle the bouillon powder into the bean batter with crayfish.
Bouillon powder · 1.5 tspAdd the salt to the seasoned bean batter.
Salt · 1 tspStir the seasoned bean batter thoroughly until all the ingredients are evenly combined.
Ladle the seasoned moi moi batter evenly into 6 heatproof ramekins or small pudding basins (about 350 ml each), filling each about three-quarters full.
Press a halved peeled hard-boiled egg, cut-side up, into the centre of the batter in each ramekin.
Cover each ramekin tightly with a piece of kitchen foil, crimping the edges to seal.
Carefully lower the foil-covered ramekins into the stockpot of simmering water, standing them upright in the water.
Place the lid firmly on the stockpot to trap the steam.
Steam the moi moi over a steady simmer for 50 minutes until the batter is fully set and pulls away from the sides of the ramekins; after 25 minutes, check the water and top it up with a little boiling water if it has dropped below 2 cm.
Using oven gloves, carefully lift the ramekins out of the stockpot and set them on the kitchen counter.
Leave the steamed moi moi to rest uncovered for 5 minutes so it firms up and is easier to turn out.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the black-eyed beans into the large bowl.⏱ 15sResultBlack-eyed beans |
| 2 | 1,000 ml | | Pour enough cold water over the black-eyed beans to cover them fully.⏱ 30sResultBlack-eyed beans and cold water |
| 3 | — | | Leave the beans to soak in the cold water for at least 4 hours or overnight to soften the skins.⏱ 4 hrResultSoaked black-eyed beans |
| 4 | Soaked black-eyed beansstep 3 | | Drain the soaked black-eyed beans through a colander, discarding the soaking water.⏱ 1 minResultDrained black-eyed beans |
| 5 | Drained black-eyed beansstep 4 | | Transfer the drained beans to the large bowl and rub them vigorously between your palms to loosen and remove the skins.⏱ 5 minResultRubbed black-eyed beans |
| 6 | 1,000 ml | | Pour cold water over the rubbed black-eyed beans so the loosened skins float to the surface.⏱ 30sResultRubbed black-eyed beans and cold water |
| 7 | — | | Skim off and discard all the floating bean skins from the surface of the water.⏱ 2 minResultBlack-eyed bean mixture |
| 8 | Black-eyed bean mixturestep 7 | | Drain the beans into the colander and rinse thoroughly under cold running water, discarding any remaining skins.⏱ 5 minResultRinsed skinned black-eyed beans |
| 9 | Rinsed skinned black-eyed beansstep 8 | | Shake the colander well and transfer the drained skinned beans to the large bowl.⏱ 1 minResultDrained skinned black-eyed beans |
| 10 | 3 piece | | Tap each hard-boiled egg firmly on the board to crack the shell all over, then peel away the shell completely.⏱ 2 minResultPeeled hard-boiled eggs |
| 11 | Peeled hard-boiled eggsstep 10 | | Cut each peeled hard-boiled egg in half lengthways.⏱ 1 minResultHalved peeled hard-boiled eggs |
| 12 | Halved peeled hard-boiled eggsstep 11 | | Transfer the halved hard-boiled eggs to a small bowl to keep them ready.⏱ 15sResultHalved peeled hard-boiled eggsused in step 32 |
| 13 | 1,500 ml | | Pour cold water to a depth of about 3 cm into a stockpot wide enough to stand the 6 ramekins upright in one layer (about 30 cm across).⏱ 1 minResultCold water |
| 14 | — | | Bring the water to a boil over high heat, then reduce the heat so the water simmers steadily.⏱ 10 minResultSimmering waterused in step 34 |
| 15 | 1 piece | | Peel away the papery outer skin from the yellow onion and discard it.⏱ 20sResultPeeled yellow onion |
| 16 | Peeled yellow onionstep 15 | | Chop the peeled yellow onion into rough chunks.⏱ 1 minResultRoughly chopped yellow onion |
| 17 | Roughly chopped yellow onionstep 16 | | Scrape the chopped yellow onion into the bowl with the skinned black-eyed beans.⏱ 15sResultRoughly chopped yellow onion and drained skinned black-eyed beans |
| 18 | 2 piece | | Chop the scotch bonnet chillies roughly, discarding the stems.⏱ 1 minResultRoughly chopped scotch bonnet chilli |
| 19 | Roughly chopped scotch bonnet chillistep 18 | | Scrape the chopped scotch bonnet chilli into the bean mixture.⏱ 15sResultRoughly chopped scotch bonnet chilli and roughly chopped yellow onion and drained skinned black-eyed beans |
| 20 | 2 piece | | Rinse the red bell peppers under cold running water.⏱ 30sResultRinsed red bell pepper |
| 21 | — | | Halve the rinsed red bell peppers, pull out and discard the cores and seeds, then chop the flesh into rough chunks.⏱ 1 minResultRoughly chopped deseeded red bell pepper |
| 22 | Roughly chopped deseeded red bell pepperstep 21 | | Add the deseeded and chopped red bell pepper to the black-eyed bean mixture.⏱ 15sResultDrained skinned black-eyed bean and roughly chopped deseeded red bell pepper mixture |
| 23 | 200 ml | | Pour the warm water over the bean and vegetable mixture to help it blend smoothly.⏱ 15sResultDrained skinned black-eyed bean and roughly chopped deseeded red bell pepper mixture |
| 24 | Roughly chopped scotch bonnet chilli and roughly chopped yellow onion and drained skinned black-eyed beans and roughly chopped deseeded red bell pepper and warm waterstep 23 | | Transfer the bean and vegetable mixture to the blender and blitz until completely smooth.⏱ 2 minResultBlended bean batter |
| 25 | Blended bean batterstep 24 | | Pour the blended bean batter from the blender into the mixing bowl.⏱ 30sResultBlended bean batter |
| 26 | 80 ml | | Pour the sunflower oil into the blended bean batter.⏱ 15sResultBlended bean batter and sunflower oil |
| 27 | 2 tbsp | | Add the crayfish to the blended bean batter and oil.⏱ 15sResultBlended bean batter and sunflower oil and crayfish |
| 28 | 1.5 tsp | | Sprinkle the bouillon powder into the bean batter with crayfish.⏱ 10sResultBlended bean batter mixture |
| 29 | 1 tsp | | Add the salt to the seasoned bean batter.⏱ 10sResultBlended bean batter mixture |
| 30 | — | | Stir the seasoned bean batter thoroughly until all the ingredients are evenly combined.⏱ 1 minResultSeasoned moi moi batter |
| 31 | Seasoned moi moi batterstep 30 | | Ladle the seasoned moi moi batter evenly into 6 heatproof ramekins or small pudding basins (about 350 ml each), filling each about three-quarters full.⏱ 2 minResultPortioned moi moi batter |
| 32 | Halved peeled hard-boiled eggsstep 12 | Press a halved peeled hard-boiled egg, cut-side up, into the centre of the batter in each ramekin.⏱ 1 minResultHalved peeled hard-boiled eggs and portioned moi moi batter | |
| 33 | — | | Cover each ramekin tightly with a piece of kitchen foil, crimping the edges to seal.⏱ 1 min |
| 34 | Simmering waterstep 14 | | Carefully lower the foil-covered ramekins into the stockpot of simmering water, standing them upright in the water.⏱ 2 minResultHalved peeled hard-boiled eggs and portioned moi moi batter |
| 35 | — | | Place the lid firmly on the stockpot to trap the steam.⏱ 15s |
| 36 | — | Steam the moi moi over a steady simmer for 50 minutes until the batter is fully set and pulls away from the sides of the ramekins; after 25 minutes, check the water and top it up with a little boiling water if it has dropped below 2 cm.⏱ 50 minResultSteamed moi moi | |
| 37 | — | | Using oven gloves, carefully lift the ramekins out of the stockpot and set them on the kitchen counter.⏱ 1 minResultSteamed moi moi |
| 38 | — | Leave the steamed moi moi to rest uncovered for 5 minutes so it firms up and is easier to turn out.⏱ 5 minResultRested moi moi | |
| Total Time | 5 hr 33 min | ||
- Run a knife around the edge of each ramekin, place a serving plate on top, and invert firmly so the moi moi drops cleanly onto the plate.
| Nutrient | Per serving |
|---|---|
| 351kcal | |
| 18g | |
| 13g | |
| 2g | |
| 43g | |
| 3g | |
| 6g | |
| 499mg |
Moi Moi (Nigerian Steamed Bean Pudding)
A Nigerian steamed bean pudding made from black-eyed beans, hard-boiled eggs, and red bell pepper, finished with crayfish and bouillon powder.
What you’ll doYou will soak and skin black-eyed beans, then blend them with vegetables, oil, and seasoning into a smooth batter. You'll fill ramekins with the batter, nestle a halved hard-boiled egg into each, seal them with foil, and steam them in a water bath for 50 minutes until the pudding sets and pulls from the sides.
Ingredients
- Black-eyed beans400 g
- Cold water3,500 ml
- Hard-boiled eggs3 piece
- Yellow onion1 piece
- Scotch bonnet chillies2 piece
- Red bell pepper2 piece
- Warm water200 ml
- Sunflower oil80 ml
- Crayfish, dried, ground2 tbsp
- Bouillon powder1.5 tsp
- Salt1 tsp