Recipe
Moi Moi Recipe: Steamed Nigerian Bean Pudding
A soft, savoury steamed bean pudding and a staple at Nigerian parties — here's our base recipe.
15 Sept 2026 · 1 min read · Chef Nissi
Prep time
30 mins (plus soaking)
Cook time
50 mins
Servings
Makes about 8-10 wraps or ramekins
Ingredients
- 3 cups dried black-eyed beans, soaked and peeled
- 1 red bell pepper
- 1 scotch bonnet pepper (to taste)
- 1 small onion
- 1/2 cup vegetable oil or red palm oil
- 2 stock cubes
- Salt, to taste
- 2 boiled eggs, sliced (optional)
- Flaked smoked fish or corned beef (optional)
Method
- 1Soak the beans until the skins loosen, then rub and rinse to remove the skins.
- 2Blend the peeled beans with the pepper, scotch bonnet, onion and just enough water to make a smooth, thick batter.
- 3Stir in the oil, stock cubes and salt.
- 4Pour into ramekins, foil parcels or moi moi leaves, adding a slice of egg or a little fish to each if using.
- 5Steam for 45-60 minutes, topping up the water as needed, until firm and set all the way through.
- 6Leave to rest for a few minutes before turning out.
Moi moi is usually served alongside jollof or fried rice as part of a wider catering spread, but it holds up well on its own too — cold, sliced moi moi is a familiar packed-lunch sight in Nigerian households.
The texture depends entirely on the blend: a batter that's too thin gives a wet, dense result, while too thick can turn crumbly. Aim for a consistency similar to thick pancake batter.