Go Back Email Link
+ servings
how to make moin moin
Print Recipe
5 from 1 vote

Moi Moi Recipe (VIDEO)

If you’re a fan of Nigerian cuisine, then this Moi Moi dish is a must-try recipe! It has the nutrients, the flavor, and the texture!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Nigerian
Keyword: authentic moi moi, Best moi moi recipe, delicious moi moi, easy moi moi, easy moi moi recipe, homemade moi moi, homemade moi moi recipe, how to prepare moi moi without nylon, ingredients for moi moi, moi moi recipe easy, moi moi recipe with beans, moi moi recipe without peeling the beans skin, nigerian moi moi, really good moi moi
Servings: 10
Calories: 176kcal


  • 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.


Serving: 1 (of 10) | Calories: 176kcal | Carbohydrates: 9g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 716mg | Potassium: 393mg | Fiber: 3g | Sugar: 1g | Vitamin A: 703IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 2mg