Moi moi (beans pudding) is one of such Nigerian foods that are loved by every Nigerian. It is made of beans and some other ingredients.
The process of making moin moin (as some people call it) is a little bit complicating but I will try to be as detailed as possible.

I am making videos for all the known Nigerian foods; I just want you to be able to make them easily.

Here are the Ingredients I used while making the plate of moi moi below, you are free to increase the quantity of ingredients or reduce them depending on the number of persons you are looking to serve. These ingredients would serve six persons.

  • 1 kg of Mackerel
  • 7 Cooked Eggs (optional)
  • Half cup of vegetable oil
  • Maggi (seasoning, 2 to 3 cubes)
  • Salt to taste.
  • 1 cup of sliced onions
  • Tatashe or shobo (about 5 to 10, it add the reddish color)
  • Crayfish (1 cup)
  • 3 cups of beans

how to make moi moi
What you find above are the images some of the ingredients for making beans pudding as well of that or ground moin moin on the left and right respectively.

There is a special kind of beans (moi moi beans) used for making beans pudding in Nigerian but you can substitute with any other type of beans if you live outside Nigeria.

You can use the cooked eggs, corned beef, fish of any kind or a blend of both to make moi moi. Here I used fish and eggs, I simply parboiled the fish, removed the center bones and split into smaller pieces

How to Make Moi Moi

Please add the beans into a bowl, sprinkle a handful of water and start squeezing with your hands. This is the easiest way to wash beans; you would be through in 20 minutes. You can add a little more water but don’t allow it to soak; continue squeezing until it starts shading off the outer coat, you’d probably be doing this for about 3 minutes.

When it seems like a good amount of the beans have shaded off their outer-coat, add enough water to fill the bowl, the outer coat would rise to the top, sieve and continue squeezing. At some point there would be just very few that have not shaded off their outer coat, work on them and keep washing.

Wash the beans to remove the outer coat, keep squeezing, washing and sieving till you are left with the white beans then you can prepare for the grinding part. Below is the video that shows you how to wash moi moi beans.

How To Peel (Wash) Beans Video

Most people spend their entire evening washing beans, here is how to do it in just 8 minutes.

There are people in Nigeria that render the service of grinding food stuff like moi moi or tomatoes in large quantity

Split the red tatashe or shobo into two halves to remove the seeds at the center, this practice is necessary because the seeds add a bitter unpleasant taste to moi moi. Wash and also pluck off the green stem at the top.

What I do at this point is to add all of them (beans, onions, crayfish and tatashe or shobo) in a small clean bucket and take to the commercial grinding mill.

You can use a smart blender for this if you have one, I used my semi-smart blender and it didn’t do a perfect job but it was good enough.

Parboil the fresh /frozen fish, pick out from the water then pieces the fish with your fingers, not really squashing (leave in bits) Add this to the mixture. At this point you can also add corned beef in place of the fish or a blend of both.

Below is the image of my favorite moi moi (beans pudding)
Moi moi (beans pudding)
While still in the bowl, add the oil just pour into the ground beans – about half cup, add 2 cubes of maggi seasoning, the fish water (fish stock) (which must not be over half cup or so) salt to taste. Taste the entire mixture.
ground moi moi
The egg can be dropped on top after the moi-moi has been distributed in cooking plates, if you want to use eggs.

Distribute in as many plates as possible, some people use moi-moi wrappers for this purpose. After the distribution you can drop into the cooking pot.

If you are cooking with plates, you can drop the plates on top of each other but you must drop tiny logs of woods or pieces of clothes at the bottom of the pot to avoid burning (some people use the stem of the moi-moi-wrapper), you don’t really need them if you are careful.
making moi moi
Drop the plates in the pot and add water simultaneously making sure it doesn’t top the first plate. Then cover tightly and cook for about 40 to 60 minutes adding water at interval to avoid burning or too much water that would run into the plates.

This part is monitored closely because if you allow the pot to dry the plates would start melting especially if you are using plastic plates. Note that plastic plates can cook for hours without melting or getting burned, the exception is when the pot is completely dried.

You can bring out one of the plates after cooking for 40 minutes to check if it is done, check again after ten minutes, once it is done, allow to cool off for 30-60 minutes; then serve with pap (akamu), rice or custard

Nigerian moi moi (beans pudding) can also be served alone, I love it.

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Comments

  1. Lady B  July 13, 2013

    Dear Peace, I will inform you once I am done. By the way, I just purchased your product “50 Delicious Nigerian Recipes” it is amazing! You really did a fantastic job here, Thanks.

    reply
  2. Peters  July 13, 2013

    Beans pudding? OMG! The last time I ate this was over ten years ago, can I get some?

    reply
    • Mimi  October 13, 2017

      yes you can, come have some….

      reply
  3. Adewunmi Adisa  July 22, 2013

    Hello, u are really doing a great job, I have learnt a lot from u especially our local food. The Lord will continue to strengthen you.

    reply
  4. Adegoke Adenike  July 22, 2013

    Thanks so much for teaching me more on how to cook Moi Moi, i like it so much. Have u try cooking moi moi with Caprisonne Nylon? dat is wot i used most times, it save time and get done quick. I LIKE IT so much.

    reply
  5. The Nigerian Kitchen  July 22, 2013

    Adegoke Adenike, thanks for your comment. Are u kidding me? I mean the caprisonne nylon, I haven’t thought of that o, it would be nice to give it a shot though, why not tell us how you do it, do you just save the caprisonne nylon after drinking them?

    reply
  6. Enny Ijezie  July 27, 2013

    Tnks a lot,I’m rly learning from your site,keep up the good work *thumbs up*

    reply
  7. Temitope  October 21, 2013

    Honestly,am very much grateful to whoever anchor this site cos i‘m only browsing to get some stuff on moi moi recipe for my students only for me to find the detail on how to prepare it,please my question is, how and where can i get this great book on how prepare different nigerian dishes,cos my hubby loves it when i prepare food myself rather than gettin it from food sellers

    reply
  8. The Nigerian Kitchen  October 22, 2013

    Hello Temitope, welcome to the Nigerian Kitchen, the best place in the world for healthy and delicious Nigerian foods. I am Chy Anegbu and you can get my eBook from the sales page. It is a digital product that you can purchase and download in minutes. Thanks, I will be looking out for your name #lol#

    reply
  9. Shalom Peace  October 24, 2013

    Well done, my comment are constructive to make our foods truly international, we should use international measuring standards and for the Nigerian vegetables and spices kindly use botanical names in addition to English names. God bless you and more grease to your elbows. Amen.

    reply
  10. olufunmi  November 8, 2013

    I really love ds site.It will remain d best.you v saved many homes.tnx but whr can I get ur book(our 50 delicious recipe).I live in ilorin.my cooking is limited to yoruba foods alone,I want to learn abt other tribes.tnx sis

    reply

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