Moi Moi is one of Nigeria’s most beloved dishes — a silky, steamed bean pudding made from blended peeled black-eyed beans, palm oil, and a wealth of flavourful fillings. Present at everything from everyday family lunches to the grandest naming ceremonies and owambe parties, it is the dish that makes Nigerians across the UK feel instantly at home. Every family has their own version, but the heart of it remains the same: smooth, savoury, deeply satisfying, and always made with love.
What makes Moi Moi so irresistible is the contrast of textures — the soft, yielding outer bean layer hiding treasures within: a wedge of hard-boiled egg, flakes of dried catfish, and a piece of Titus sardine. The palm oil gives it a warm golden hue and a richness that is unmistakably West African, while ground crayfish adds that essential depth of umami that no other ingredient can replicate. Wrapped in fresh moi moi leaves and steamed low and slow, each parcel arrives at the table carrying the faintest green, earthy fragrance — an aroma that takes Nigerians straight back home.
Everything you need to make a proper pot of Moi Moi is available at Awuf Afro Store — pre-peeled beans, ground crayfish, dried catfish fillet, palm oil, fresh peppers, eggs, and authentic moi moi leaves — all delivered straight to your UK door.
Ingredients
Serves 6–8
| Quantity | Ingredient |
|---|---|
| 1.5kg | Peeled black-eyed beans (soaked in cold water for 30 minutes, then drained) |
| 4 tbsp | Palm oil |
| 2 tbsp | Ground crayfish |
| 100g | Dried catfish fillet (soaked briefly in warm water, deboned and flaked) |
| 3–4 peppers | Scotch bonnet peppers (adjust to your heat preference) |
| 2 medium | Fresh bell peppers (tatashe) (roughly chopped, blended with beans) |
| 1 large | Red onion (half blended with peppers, half finely chopped) |
| 6 | Eggs (hard-boiled and halved for filling) |
| 2 cubes | Maggi Star seasoning cubes (crumbled) |
| 1 tin (125g) | Titus sardines in vegetable oil (drained and broken into pieces for filling) |
| 1 pack | Moi Moi leaves (washed and wilted over a flame to make pliable) |
| 1 tsp | Salt (to taste) |
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Method
- Hard-boil the eggs. Place the 6 eggs in a saucepan, cover with cold water and bring to a boil. Cook for 10 minutes, then transfer to cold water to cool. Peel and halve. Set aside.
- Soak and prep the catfish. Soak the Awuf Dried Catfish Fillet in warm water for 10 minutes to soften slightly. Drain, remove any small bones, and flake into small pieces. Set aside.
- Soak the beans. Rinse the Awuf Peeled Beans and soak in cold water for 30 minutes. Drain well before blending.
- Blend the batter base. Add the drained beans to a blender along with the scotch bonnet peppers, fresh bell peppers, and half the red onion. Add about 100–150ml of water — just enough to blend. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. The smoother your batter, the better the final texture.
- Season the batter. Pour the blended mixture into a large bowl. Add 4 tablespoons of palm oil, 2 tablespoons of Awuf Grounded Crayfish, the crumbled Maggi Star seasoning cubes, the finely chopped remaining onion, the flaked catfish, and salt to taste. Stir well to combine. The batter should be thick but pourable — like smooth cake batter. Add a splash of water if it is too stiff.
- Prepare the moi moi leaves. Wash the Authentic Broad Moi Moi Leaves thoroughly under cold water. Wilt each leaf by passing it over a low gas flame for 3–4 seconds per side, or dipping briefly in a bowl of boiling water. This makes the leaves flexible so they fold without splitting.
- Fill and wrap. Hold a wilted leaf and fold it into a cone or cup shape. Spoon in 2–3 tablespoons of batter. Press in half a hard-boiled egg and a piece of Titus sardine. Fold the leaf over firmly to seal, tucking the edges underneath so the parcel holds its shape. Repeat until all the batter is used — this quantity makes approximately 12–14 parcels.
- Steam. Stand the wrapped parcels upright and snugly packed in a large, deep pot. Pour about 4cm of boiling water into the bottom of the pot. Cover with a tight-fitting lid and steam over medium heat for 50–60 minutes. Check every 15–20 minutes and top up with boiling water as needed to prevent the pot from drying out. The moi moi is ready when it feels firm and springy to the touch and pulls away cleanly from the leaf.
- Rest and serve. Remove from heat and leave to rest for 5 minutes. Serve warm, unwrapped at the table, alongside Jollof Rice, ogi (pap), or as a hearty snack on its own.
Tips & Variations
- Short on time? Swap the soaked peeled beans for Ayoola Beans Flour or Zealous Bean Flour — no soaking or blending required. Mix the flour with water to form a smooth, thick batter and pick up from step 5.
- No moi moi leaves? The Delex Moi Moi Pouch (3-pack) is a brilliant shortcut — simply spoon the batter into the pouches and seal before steaming. Small squares of aluminium foil also work well in a pinch.
- Freeze for later. Moi Moi freezes beautifully. Once fully cooled, wrap individual portions tightly and freeze for up to 3 months. Reheat by steaming for 10–12 minutes straight from frozen — perfect for busy weeknight dinners.
