Nigerian Food

How to make moi moi

Welcome again to ChowHub, today’s kitchen guide will be on how to make moi moi, but before I proceed I invite you to see some of my previous  articles on how to make Nigerian street foods like puff puff , Shamarma and samosa.

Moi moi is a typical Nigerian food. It is a steamed bean pudding which is made from the blended mixture of peeled beans, scotch bonnet, red bell pepper, onions etc.

Though, many believed that it originated from the South-western part of Nigeria (Yoruba land), currently it has now become a popular food in almost all parts in Nigeria and even to other West African countries such as Ghana, Ivory coast etc.

I can say that it is the one of the foods that brings all tribes in Nigeria together, whether you are in northern, eastern part of Nigeria or anywhere you will always find this Nigerin food.. It is also pronounced as moin moin, moyin moyin, mai mai, moy moy etc. Some people even call it Ole.

People have different ways of preparing this dish, some people think peeling the bean skins consumes time and nutrients are lost. I think their theory is very true, but the one made out of unpeeled beans gives a very hard feel.

how to make moi moi

This dish is loved by many and very easy to eat (smiles!) but very hard to make to make. In Nigeria, moi moi is majorly prepared during the weekend, you can hardly find people making on week days except for those who sell it. This is due to the fact that it is time consuming.

It is very easy to see Moi Moi being served at parties, wedding ceremonies and many other merry occasions.

It can be eaten alone, but most times it eaten with pap (Ogi/Akamu), steamed corn meal (Eko),Custard, Jollof rice,Fried rice etc. This delightful meal can be cooked in numerous ways .

The popular method of cooking moi moi is the use of leaves (which is the original method)Thaumatococcus Daniellii is the name of the leaf, you can also use aluminum  foil packs, tin containers.

Some people use heat proof nylon but I wouldn’t advice you to use it because of our health and also it tends to burst when cooking , you might end up having a messy beans pudding.

Thaumatococcus daniellii  is the best to use for your moimoi. Most times the leaves are mistaken has banana leaves, it is called Ewe eran in Yoruba land (which means goat/ram/sheep leaves) the reason behind the name is yet to be known. In Igbo land, they call it Uma leaves.

There are basic and interesting things about the leaves that will leave you no option but to use them:

  • Thaumatococcus danielli contains a sweet protein which is known as T This probably the reason why moi moi in leaves taste better than any other one.
  • Unlike other leaves which grows multiple on a stalk,the leaf grows independently on the stalk from the ground.
  • The leaves are native to the rain forests of west Africa, but has now travelled as far as Singapore and Australia
  • The sweet protein (Thaumatin) is extracted from the leaf to produce a sweetener as a substitute for sugar.

Some people make moi moi with foil, plastic or plates, but in the best of my opinion,  making moi moi with leaves always give the best taste and aroma.

how to prepare moi moi

Moi moi is a good source of protein and very low in fat and calories, it is very light and energizing it can be added to a healthy diet. It also contains nutrient such as dietary fiber, sodium, potassium, vitamin A, vitamin C etc. The following are the health benefits of moi moi:

  • Due to the vegetarian protein and fiber in it, it helps to stay full and satisfied.
  • It also helps to reduce the risk of having high blood pressure.
  • It is an healthy diet for weight loss
  • The fiber content in it helps to improve stool quality and stop constipation.


  • 3 Cups of Black eyed peas or brown beans
  • 3 pieces of red bell pepper
  • 4 scotch bonnet pepper
  • 2 large Onions
  • 2 tbsp of tomato puree (Optional, it is just to give it an extra color)
  • 3 tbsp of grounded crayfish
  • 4 Eggs or you can use corned beef, sausage, smoked fish etc.(I use both smoked fish or boiled mackerel with eggs)
  • 3 Chicken seasoning cubes
  • Salt to taste
  • 2 spoonful of vegetable oil
  • Water (if necessary)
  • A bunch of moi moi leaves (Uma leaves) or 8 medium –sized foil packs

How to make moi moi Step by Step


  • Soak the beans for about 30-35 minutes and wash the peel off by either using your hands by scrubbing the beans (the old method) or by mortar and pestle or blender.
  • You can use blender by using the pulse function on your blender, if you are using the mortar and pestle just pound it a little and the peel will come off. Just make sure most of the peels are removed to get a white beans.
  • Once the beans have been thoroughly washed, blend the beans with your red bell pepper, scotch bonnet pepper and onions.
  • Set your boiled eggs by removing the shells and cut in small pieces and set it aside. Debone your fish and shred it into pieces (if you are using fresh or smoked fish) and set aside if you are using one.
  • If you are using moimoi leaves, rinse it thoroughly and leave it to dry for some minutes, but if you are using foil packs, grease the packs with oil.

Main Preparation:

  • Pour your blended mix into mixing bowl, stir and your tomato puree, seasoning cubes, salt and grounded crayfish.
  • You can add little water if you find the mixture too thick (The mixture must not be too watery)
  • Add in your vegetable, mix properly and make sure the taste is good.
  • If you are using containers, pour the mixture into the containers and add your egg and fish, seal it and set aside. If you are using leaves, carefully fold the leaves into a cone-liked shape, pour in the mixture, eggs and fish into the leaves and fold in the leaf to close it (make sure the mixture is not leaking).
  • Line the base of the pot with the leaves and put in your packed mixture (whether foil pack or leaves) add water then cover with leaves again.
  • Cook your moimoi for about 45- 60 minutes (check it from time to time to see if the water is drying up). You can take one moimoi to check if it is done.
  • If is well cooked you can turn off the heat.
  • Allow your moi moi to cool down a little bit before eating it.
  • You can enjoy it with pap or eko (steamed corn meal).

We hop you find our kitchen guide on how to make moi moi very useful. Don’t forget to share your observations and comments in the comment section and as well check out more Nigerian food guides on our website.


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