Moi moi, also called olele in Yoruba, is a steamed pudding made from peeled beans, peppers, onions and oil. It is served at parties, naming ceremonies and weddings, and at home with pap (ogi), garri or jollof rice. This recipe walks you through every step, with fixes for the most common problems.
Ingredients (serves 6 to 8)
- 2 cups brown or white beans (honey beans work well)
- 3 red bell peppers (tatashe) and 2 scotch bonnets (ata rodo), to taste
- 1 medium onion
- 1/2 cup vegetable or palm oil
- 1 to 1.5 cups warm stock or water
- 2 seasoning cubes and salt to taste
- Optional: boiled eggs, cooked fish, corned beef or crayfish
Method
- Soak: cover the beans with water for 15 to 30 minutes until the skins loosen.
- Peel: rub the beans between your palms or pulse briefly in a blender, then rinse away the skins. Clean beans give a smooth, light moi moi.
- Blend: blend the beans with peppers and onion, adding only a little water. Aim for a thick, smooth batter.
- Season: stir in oil, warm stock, seasoning cubes and salt. The batter should drop slowly from a spoon.
- Fill: pour into oiled moulds, small cans, foil packs or leaf wraps. Add a piece of egg or fish if you like.
- Steam: place in a pot with a little boiling water, cover and steam for 45 to 60 minutes until firm in the centre. Top up water as needed.
Tips for perfect moi moi
- Too watery? Use less liquid. The batter thickens as it steams but it will not set if it is thin.
- Too hard? Add a little more oil and avoid over-blending.
- Bitter taste? Make sure the skins are fully removed.
- Leaf wraps: wash and soften leaves over steam so they do not tear.
What to serve with moi moi
Moi moi pairs well with ogi (pap), garri soaked in cold water, jollof rice or fried plantain. For more dishes, see our 12 classic Yoruba recipes, our amala, ewedu and gbegiri recipe, or the story behind ewa agoyin, another famous bean dish.
Frequently asked questions
Do I have to peel the beans?
For a smooth, light result, yes. Unpeeled beans make a darker, coarser pudding, which some people also enjoy.
Can I make moi moi without leaves?
Yes. Foil, small cans, ramekins or heatproof bowls all work.
How long does moi moi keep?
Refrigerate within two hours and eat within three to four days. Reheat by steaming until hot throughout.
Learn the Yoruba names for foods and ingredients in our food vocabulary guide.
Images: Unsplash photographers (Shelley Pauls and Shashi Chaturvedula).
