Storage & reheating
Refrigerate up to 4 days or freeze for 1 month. Reheat by steaming or microwaving with a splash of water.
Allergens: Eggs (if used), Fish (if used)
Snacks & sides
Nigerian Moi Moi
Silky steamed bean pudding made from blended peeled beans, peppers and oil. Steam gently — boiling water splashing into the wraps is what makes moi moi grainy.
Ingredients
- 400 g Peeled beansMama’s Pride Beans (Peeled) · £5.99
- 1 Red bell pepperNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 1 OnionNot currently stocked
- 100 ml Vegetable oilPantry staple
- 2 Boiled eggs or smoked fish (optional)Not currently stocked
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £5.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Soak the peeled beans in warm water for 10 minutes, then drain.
- 2
Blend the beans with the pepper, Scotch bonnet, onion and just enough water to a completely smooth, thick purée.
- 3
Whisk in the oil and seasoning until the mixture is airy and well combined.
- 4
Pour into greased ramekins, foil parcels or washed banana-leaf wraps, filling only two-thirds full. Add half a boiled egg or a piece of smoked fish to each if using.
- 5
Steam over gently simmering water for 45–50 minutes — the water must not touch or splash into the parcels. Top up the pot with hot water as needed.
- 6
The moi moi is done when firm to the touch and a skewer comes out clean. Rest 5 minutes before unwrapping.
