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 of some of the ingredients for making beans pudding as well of that of 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 (beans pudding)

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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  1. imaobong  October 21, 2015

    Hi chy, you are an amazing woman tnk u for all your recipe. Pls I would love to ask dis question. In grinding tomatoes for stew is it ok to add ginger nd garlic? Waitng for answers. God bless you.

  2. Celestine Vivian Chinwe  October 21, 2015

    wow i love dey way you prepare yours.

  3. stephanie  November 8, 2015

    Chy thank you for the moi moi recipe its wonderful nd plain I would try mine

  4. Helen Adaoleh  November 26, 2015

    I have your cookbook it’s great can not wait till my husband comes to Australia and sees I have been practicing Nigerian food as in two moths it will be s year since we have seen each other thank you got your cookbook

  5. rita  November 26, 2015

    Thank you so much for the moi- moi recipe. I really appreciate it.

  6. Moniyi  November 26, 2015

    Thank you for the moi moi recipe.

  7. Jossy  November 26, 2015


    This is nice. I like to wrap my moi-moi in leaf. I enjoy the taste a lot.

  8. Ngozi  November 27, 2015

    My dear you are a darling for most women world wide.
    Keep it up love your recipe.

  9. Rukayat Bello  December 3, 2015

    In fact you are too much, am also a caterer but going through your recipe iIreally learn a lot. Kudos to you

  10. Sis. Vickii  January 20, 2016

    I really thank God for ur life, ur are a blessing to many women that cannot handle good cooking but with ur directions we can learn but to get an excellent taste in moi moi add enough onions and more creyfish, then carrot and peas then you can as well use caprisonne or yeast packet to foil the moi moi. tnks

  11. favour mbila  January 26, 2016

    l just made my right now … its awesome and my husband
    is paying my bride price again for the second time after tasting it. loving it

  12. Furo  January 30, 2016

    Thumbs up chi, I’ve been following your recipes and it’s been wonderful. Keep the flag flying.

  13. blessing ugiagbe  February 3, 2016

    Well done,thumbs up 4 u,kip up d gud wrk! How kan I get a weekly recipee, and if I may ask do u have a training school?

  14. Dara  April 12, 2016

    Thank you very much, my kids enjoy it so much. You know what I always prepared rice with fried pepper and egg for them but when they eat moi moi and pap they said mum why can you add this one to our food. So I will like you to send me food time table for them and I’m sure that I will lean a lot from you, thanks may God continue to nourish your wisdom.

  15. Rebecca  April 12, 2016

    Hi I love ur recipes they ve been so helpful. Pls can u make samosa I really want to knw how to make cos my husband And kids love it a lot. Thanks.

  16. gladys  April 14, 2016

    It really taste delicious. But can u really wash the beans well without soaking it. I use to soak my bean from evening still morning before washing it

  17. BILKISU  April 21, 2016

    it really taste delicious. but i use to soak my bean immediately and wash it. it is so wonderful thanks u

  18. Lydia  June 25, 2016

    How can I purchase the book pls I need it very much

  19. Tochi  July 16, 2016

    I Love moi moi and making it right away. thanks for ur directions

  20. Temmy  July 27, 2016

    Honestly, I appreciate your effort. I have learnt a lot from you and I’m still learning. Now I cook varieties courtesy of you. Thanks for putting in effort to help people like me to start loving the kitchen. Love you chy


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