Moi Moi recipe. Can you really make moi moi with unpeeled beans? Oh yes, you can! It is stress-free and highly nutritious too.
This recipe is a quick and easy dish made with unpeeled honey beans! Moin moin is a well-known healthy African cuisine you can make at home. It is made of vegetables, fish, and spices to bring out the best flavors! Moin Moin is nutrient-dense with high fiber and starch content.
Traditionally, Nigerian Moi moi is made using a thick mixture (derived by blending any type of peeled beans, onion, peppers, and scotch bonnet). This process results in Moi moi, which is protein-rich but lacks vitamin C contained in the beans-seed coat, which has been peeled or removed.
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This efficient, foolproof, hassle-free, and smart way of making a perfect and authentic MOI MOI (or MOIN MOIN as it is also called) will give you that light, soft, smooth texture, and bright color you’ll love.
How to Make Moi Moi
Cook the best Moi Moi recipe in town by following this guide!
I highly recommend using oloyin or honey beans for this Moi Moi recipe because of their naturally sweet flavor. Raw beans usually have a grainy texture. However, once soaked and cooked, you’ll find that they can also be smooth and soft quality.
If you love beans, then you can also try my High Protein Beans recipe!
Sweet peppers can improve the flavor and color of the dish. These will make the Moi Moi more appetizing and fragrant. Additionally, I always use these for Jollof Rice, Breakfast Wraps, and One-Pot Spaghetti!
Bell peppers can add a wonderful smell to the dish. Moreover, it works well with the sweet pepper to take the pudding to a new level. Use your leftover bell peppers for Egusi Soup for the best flavor!
If you love spicy food, then I suggest adding a scotch bonnet for a kick of hotness. It makes the dish more exciting and enjoyable to eat!
Mackerel is one of the best toppings because of its mild flavor and soft texture. Keep the mackerel liquid stock because it will also be used in the recipe.
Did you know that mackerel also makes a great ingredient for Fish Rolls?
Don’t leave out the eggs because these are responsible for making the moi moi fluffy and light inside. These also make excellent toppings for the dish.
Seasoning is customizable depending on your preferences. However, I recommend using salt, all-purpose seasoning, curry powder, stock cubes, mixed herbs, and turmeric to bring out the richness of the moi moi.
Oil is certainly needed to improve the consistency of the moi moi. It’ll also become smoother, softer, and lighter in texture.
Now that we have the ingredients sorted out, are you ready to cook this delicious Moi Moi recipe? You’ll definitely find this experience interesting and fun, so let’s start!
Cook the mackerel
- Soak the beans in a bowl of water for several hours or overnight.
- Season the sliced mackerel with stock cubes, mixed herbs, and salt in a pot.
- Add water and let it boil for 5 to 7 minutes.
- Then, store the liquid stock and let the mackerel cool.
Prepare the batter
- Blend the beans with the sliced sweet and bell peppers, onion, and scotch bonnet.
- Pour in the mackerel liquid stocks and a bit of water.
- Blend it on high speed until smooth.
- Season the mixture with all-purpose seasoning, salt, stock cubes, curry powder, mixed herbs, and turmeric.
- Then, add melted coconut oil into the sauce until well-mixed.
Cook the moi moi
- Pour the batter into greased ramekins.
- Top them off with sliced hard-boiled eggs and mackerel chunks.
- Then, pour hot water into the baking tray.
- Cover the ramekins by tightly sealing them with aluminum foil.
- Preheat the oven to 150°C.
- Finally, let the dish cook for 40 to 45 minutes.
This can be eaten straight from the ramekins or flip them onto a plate to serve! Every spoonful of moi moi can bring joy, experience, and pleasure. Hence, cook this Moi Moi recipe to relish its amazing quality!
How to Select and Store Ingredients
Selection. You can easily find these in grocery stores packaged together. It is best to use raw beans than processed beans. Ensure that the packaging has no moisture, insects, or spoiled beans.
Meanwhile, for soaked beans, drain them from the water. Then, refrigerate them in an airtight container for up to 5 days.
Sweet and bell peppers and scotch bonnet
Selection. Choose peppers with smooth, shiny, and clean skin. They should also be free from discoloration or soft spots.
Storage. Put the peppers in mesh bags to refrigerate for up to 2 weeks. Then, place the tissue at the bottom for moisture absorption.
Selection. Opt for onions with healthy-looking skin without soft or rotting spots.
Storage. Keep the onions in a cool and dry area away from the sunlight to extend their shelf life.
Buy the best ingredients to make the most memorable Moi Moi recipe ever!
How to Mash Beans and Make the Batter Without a Blender
If you want a finer consistency, then filter the contents with a fine-mesh sieve. Season it as needed and mix it as required.
On the other hand, you can grate the sweet and bell peppers, onions, and scotch bonnet to combine with the mashed beans. The texture will not be as smooth as when you use a blender, but they can still be well added into the batter.
The best Moi Moi recipe is always made of well-prepared batter!
How to Cook Moi Moi Without an Oven
For an ovenless Moi Moi recipe, pour water into a large pot. Line it with several sheets of aluminum foil. Then, place an iron rack in the middle. Put the uncooked moi moi inside and let it cook for up to 1 hour and 30 minutes.
If you don’t have ramekins, then you can use oven-safe tins, pans, or cups instead. Actually, you can even bake the moi moi in one large baking pan to achieve the same results.
Rest assured that this Moi Moi recipe will taste delicious no matter where you cook it!
Moi Moi Variations
Aside from honey beans, you may also opt for blackeyed beans or brown beans for this Moi Moi recipe. For the toppings, use chicken, corned beef, smoked turkey, or prawns for more flavor. In fact, it’d be fun to use combinations.
Aside from this traditional way of making it, 9jafoodie recommends making Moi Moi Rollup. You can also do the rolls by spreading the batter flat on a baking pan. Bake it for 15 minutes before carefully rolling it inward. Slice the roll to serve!
- Blender: Prepare the batter of this Moi Moi recipe in a blender.
- Oven: Bake the moi moi in the oven.
- Ramekins: Pour the batter in ramekins.
- Glass bowls: Use glass bowls for organized cooking.
- Wooden spatula: Mix the ingredients with a wooden spatula.
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How to Serve Moi Moi
This Moi Moi recipe is best served with bread and rice such as:
If you love creamy textures, then I suggest consuming this Moi Moi recipe with:
At room temperature: Consume the moi moi within 2 hours.
Frequently Asked Questions
Can you use other types of beans for moi moi?
Yes, you can! I recommend using blackeyed beans or brown beans as substitutes for any Moi Moi recipe. They have great flavors and textures!
Is it safe to use unpeeled beans?
Of course! In fact, unpeeled beans can give you more fiber and flavor than peeled ones. These unpeeled beans are best if you have a blender to achieve a fine texture.
Is moi moi healthy?
It is definitely healthy. Since it is made from fresh and homemade ingredients, you can guarantee that there are no preservatives. This dish will also supply you with antioxidants, fiber, and other essential nutrients your body needs!
Can diabetics eat moi moi?
Yes, they can. According to Somi Igbene, this Moin Moin recipe is a low-carb dish that diabetics can enjoy. Using beans instead of flour really helps with the glycemic content.
Moi Moi Recipe (VIDEO)
- 1½ cups honey beans (unpeeled and soaked)
- 2 sweet peppers
- 1 red bell pepper
- 1 onion (medium-sized)
- 2 scotch bonnets
- 1 cup fish liquid stock
- 1 cup water
- 1 tbsp all-purpose seasoning
- 1 tsp salt
- 2 cubes chicken stock
- 1 tsp curry (optional)
- 1 tsp mixed herbs
- 1 pinch turmeric (for color)
- 2 eggs (optional)
- 2 tbsp coconut oil
- butter (for greasing)
- 2 hard-boiled eggs (optional)
- 1 mackerel (boiled)
- Prepare the beans.Soak the beans in water for several hours or overnight to relieve the tedious task of peeling. You’ll know they’re ready when you can peel and break them easily with your fingers.
- Cook the mackerel. In a pot, season the sliced mackerel with stock cubes, mixed herbs, and salt. Add water and let it boil for 5 to 7 minutes. Then, store the liquid stock and let the mackerel cool.
- Make the batter. Blend the beans with the sliced sweet and bell peppers, onion, and scotch bonnet. Pour in the mackerel liquid stocks and a bit of water. Blend it on high speed until smooth. Season the mixture with all-purpose seasoning, salt, stock cubes, curry powder, mixed herbs, and turmeric. You may also add eggs for texture. Blend it again before pouring the contents into a bowl. Then, add melted coconut oil into the mixture until well incorporated.
- Assemble the ingredients. Pour the batter into greased ramekins. Top them off with sliced hard-boiled eggs and mackerel chunks. Pour hot water into the baking tray and cover the ramekins by tightly sealing them with a foil sheet.
- Bake the moi moi. Preheat the oven to 150°C. Then, let the dish cook for 40 to 45 minutes. Check for doneness by piercing it with a stick. If the stick comes out clean, the moi moi is ready.
- Use substitutes for ingredients and equipment depending on what is available to you.
- Consume the moi moi within two days or freeze it to extend its shelf life.
- You can also steam or microwave them to cook.
- You’ll know the beans are ready when peeling and breaking them easily with your fingers.
- You may also add eggs to the moi moi batter.
- Check for doneness by piercing it with a stick. If the stick comes out clean, the moi moi is ready.