moi moi recipe

Moi Moi (Moin Moin)

how to make moi moi

Moi moi also called moin moin is another popular food eaten in Nigeria. It is made by blending peeled bean, adding fillings of choice and then steaming it. Originally, moi moi is cooked in leaves but in the present day, there has been a lot of improvisation.

Moi moi Leaf is hard to come by where I live, so most of the time I cook my moi moi in nylon, foil paper, plastic or recycled tin but the truth is nothing beats moi moi cooked in leaves. I look forward to the day I will come across fresh leaves here and I can cook moi moi as I know it. Moi moi is mostly eaten as breakfast and it can also be eaten as a side meal to other dishes preferably rice.  People find making it tedious, moi moi is very easy to make and if you are finding it difficult to make, put a lot practise into it and you will perfect it over time.

Like I mentioned earlier, you can have any filling of choice in your moi moi. Yorubas called some moi moi elemi meje (moi moi with 7 lives) 7 lives ranging from hard boiled eggs, cooked liver, dried prawns, ground crayfish, boiled fish, chopped beef etc. Basically put anything you want that is readily available in your steamed beans pudding. Unlike akara where you deep fry in palm oil or vegetable oil, in the case of moi moi, you will have to mix the oil with the pureed beans. I used a combination of palm oil and vegetable oil for this recipe. Here are few pointers before you make your own moi moi.

  •  Save time by peeling your moi moi with blender/food processor
  •   Soak beans a day before so it is readily available to use on the day.
  • Moi moi batter is lighter than that of akara
  •  I can’t stress this enough, always prep ahead in the kitchen so you have a stress free and fun cooking
  •   Prepare the nylon bag, if possible double it for durability. If you are using leaves, wash clean  and set aside

how to make moi moi


What you will need

2-3 cups of peeled beans (Use honey bean or black eye peas)

3-6 hard boiled eggs (use as a whole or sliced)

Dried prawns

Ground crayfish



Ginger and garlic (optional)

1 mackerel fish, cleaned and gutted


1 red bell pepper (tatashe)

2 scotch bonnet chillies (ata rodo)

1-2Csp palm oil

1-2Csp vegetable oil


Soak beans in water for about 10 minutes, feel the beans and if the skin peels off easily, then it is ready to be peeled. You can either peel the beans by hand or with the use of a blender or food processor. Check here on how to peel beans with a blender

Soak beans in clean water and leave for some few hours to soften. I left mine in the fridge overnight.

Boil fish with salt, seasoning and onions for about 5-7 minutes, set aside to cool. De-bone and flake fish.

When you are ready to make the moi moi,

Add beans in bits to a blender, add red bell pepper, ata rodo and onions, enough water to cover and blend till very smooth.

Pour pureed beans in a big bowl

Add seasoning, ginger, garlic (if using) ground crayfish, and salt to the pureed beans and beat with a wooden ladle (omo irogun/turning stick) for about 10 minutes to incorporate air in the beans batter. This is just to achieve a fluffy and light moi moi. Alternatively, use a hand blender or mixer to make the job easier.

Add vegetable oil or palm oil and you can use the combination of the two like I did (heat up the palm oil/vegetable oil for 2-3 minute on a medium heat or simply microwave)

Stir for another 3-5 minutes till well combined.

Place a pan on a medium heat, add water and leave to boil while you continue with the beans

Using a scoop, add beans batter in the nylon bag in bits, add all the toppings you want then tie the beans tightly and also leave a bit of space between the beans batter and the knot to allow for expansion during cooking. Continue this process till you have exhausted all the batter.

Add the tied bags to the already boiling water in the pan, reduce the heat if on high, add a little more to the pan and cover tightly. Cook for about 40-50 minutes or till beans is set. (Check the pan from time to time to make sure the water does not dry out as this will burst the bags and ruin the moi moi) Take it off the heat and allow to cool.

moimoi recipe

Enjoy your moi moi with akamu, garri or rice. I served mine with homemade akamu, recipe will be posted on the blog soon. Thanks for reading and kindly leave your comments below.

Here is a 1 minute video of how I make moi moi. Enjoy






  1. Hi, can I add raw egg to my moi moi mix to make it fluffy?

  2. Can I add geisha in my moi moi?

  3. Nice recipe, I used moi moi pouch from made life esy

  4. Hi Ajoke, are the bags the ones from Nigeria? Or are they from your local grocery store?

    • Hi Kk, I bought mine from the grocery store. if you are not sure of the durability of the one you buy, double it.

  5. Pls I’ve been making moi moi but it won’t just form & I have to pour everything away each time

    • What do you think you are doing wrong? is the moi moi batter too light, do you cook it for too long or under-cook it? try out this recipe here, alternatively, bake it in the oven if you have one, that way you can keep a close eyes on it

    • Hi Titi , The recipe is straight forward, May be for clarity purpose , you can ask someone who know to do it with you, them practise it yourself, you will get it after frequent practise.
      you can check it on you tube as well.

  6. Esther Chibuonu Okwunne

    I wanted to know how long I should cook Moi Moi and came across your article. Thanks!

  7. Hi! I’m really excited to try this. I live in the states and was wondering if you could clarify what you meant by nylon bags. Are those just regular plastic bags or are they a special kind of bag? If it’s plastic bags then wouldn’t they break in the hot water?

    • Hi, kindly refer to the image on the recipe for reference. If you are in doubt about the durability of the bag you can double it. Send me a message on instagram if you want and I can send you the picture of the one I use. I bought from the pound shop here and it is called freezer bag, it is in a roll and comes in two different sizes. thank you and I hope I have been able to help

  8. Sherine onukwuwe

    I have never used crawfish before but love the flavor in the moin moin that I’ve had while in Lagos. I’m wondering if you can blend the fresh shell? How to get the dirt out of them? Or is there a dry blend recommended like dry fish?


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