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How to Make Moi Moi (Soft, Tasty Nigerian Bean Pudding)
Moi moi is steamed bean pudding — soft, rich and full of flavour — served at parties, with jollof, pap or on its own. The secret is well-peeled beans, a smooth blend and the right amount of oil and stock. This recipe makes about 10 wraps.
10wraps
~2 hrswith soaking
Mediumdifficulty
🛒 Ingredients
4 cups black-eyed or brown beans (honey beans)
3 large red bell peppers (tatashe) and 2 scotch bonnet peppers (ata rodo), to taste
2 medium onions
½ cup vegetable or palm oil
2 cups warm stock (or water with seasoning)
2 seasoning cubes, salt to taste, 1 tbsp ground crayfish
Optional: boiled eggs, flaked fish or corned beef
Moi moi leaves (uma/ewe eran), foil cups, small bowls or nylon
👩🍳 Method
Soak and peel the beansSoak for about 10 minutes, rub between your palms (or pulse briefly in a blender) and wash off the skins. Repeat until clean, then soak for 1–2 hours to soften.
Blend smoothBlend the beans with peppers, onions and a little water until very smooth. A smooth paste gives soft moi moi.
Mix and seasonPour into a bowl, add oil, warm stock, crayfish, seasoning and salt. Stir well until it is like a thick, pourable batter. Taste.
Fill the wrapsFold leaves into cones or use bowls/foil cups. Fill about three-quarters, add egg or fish if using, and close.
SteamPut a few clean leaves or stalks at the bottom of the pot with a little water, arrange the wraps, cover tightly and steam on medium heat for 45–60 minutes. Add hot water if it dries.
Check if doneUnwrap one: it should be firm, not watery, when cut. Let it rest 10 minutes before serving.
💡
Fixing problems
If your moi moi is too hard, the mix was too thick or the beans weren’t blended smooth. Too watery? Not enough beans for the liquid, or not steamed long enough.
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Join the conversation
Moi moi with leaves or in plastic bowls — which do you prefer? · What do you put inside your moi moi?
Yes, for traditional moi moi. Peeled beans give a smooth, light texture.
Can I use foil or plastic bowls?
Yes. Leaves give the best flavour, but foil cups and heat-safe bowls work well.
How long does moi moi keep?
Two to three days in the fridge, or freeze for longer. Reheat by steaming.
Palm oil or vegetable oil?
Both work. Palm oil gives a deeper colour and flavour.
Written by the askJBoss team from public information and our own research; last updated November 2026. Prices, dates and rules change — always confirm with the official source. Spotted something that has changed? Tell us in the comments.