MOI MOI (Steamed Bean Pudding)
Moin Moin
Moi Moi
A little piece of my childhood. My mommy and grandma used to make this for us all the time when we lived in Nigeria…
Yield: 6-7 servings
PREP IT!
3 cups Black Eyed Pea Flour
6 tablespoons Vegetable Oil
4 tablespoons Red Palm Oil
1½ cup Stew Base (Obe Ata) - video tutorial below
1 Habanero Pepper
1 tablespoons Taste Tutor Seasoning 101
2½ tablespoons Taste Tutor Jollof Seasoning
2 tablespoons Vegetable Bouillon (or 2 cubes)
3 cups Vegetable Broth, heated to a boil
1 Onion, yellow, small diced
2 Green Onions, sliced
2 Boiled Eggs, sliced (optional)
3 Sardines, canned, deboned (optional)
Moi Moi Ingredients
MAKE IT!
In a blender, combine black eyed pea flour, vegetable oil, palm oil, stew base, habanero pepper, Taste Tutor Seasoning 101, Taste Tutor Jollof Seasoning, vegetable bouillon, and hot vegetable broth. Blend until smooth.
Stir in diced onion and green onions into batter until evenly distributed.
Pour batter into greased ramekins, into moi moi leaves or banana leaves, or into corn husks (if you don’t have banana leaves). Add boiled egg slices and sardines in the center of the batter.
If using ramekins, add to a roasting pan or wide pot. Add a thin layer of water (water bath), about half way up the ramekins into the pot and simmer for 1 to 1½ hours. If using leaves or husks, add water to a pot and place a steamer basket or steamer rack on top of the water. Bring water to a simmer. Add the wrapped moi moi and steam for 1½ to 2 hours. Check water level periodically.
Blended Batter with Onions and Green Onions
Steaming the Moi Moi
Tip 1: Place ramekins and water bath in the oven at 350F and allow to bake for 1 hour.
Tip 2: This recipe is vegan if you leave out the eggs and sardines.
Nigerian Stew Base (Obe Ata)
Reheat leftovers: in the oven or in the microwave.