Moimoi
Embark on a flavorful journey with Moimoi, a cherished Nigerian steamed bean pudding that brings vibrant ingredients and traditional techniques together in a truly satisfying dish. Made from freshly peeled black-eyed beans blended with red bell peppers, onions, and a touch of heat from Scotch bonnet peppers, Moimoi boasts a delicate balance of savory and spicy flavors. Enriched with ground crayfish for an umami boost and optionally studded with slices of boiled eggs, this protein-packed delicacy is both nourishing and versatile. Steamed to perfection in foil, banana leaves, or small containers, Moimoi makes a delightful standalone meal or a complementary side dish to jollof rice, grilled fish, or fried plantains. Perfect for family meals or festive celebrations, this gluten-free, protein-rich recipe is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 400 grams Raw black-eyed beans
- 2 large Red bell peppers
- 1 large Onion
- 1 medium Scotch bonnet pepper
- 3 tablespoons Vegetable oil
- 1 tablespoon Ground crayfish
- 2 optional, sliced Boiled eggs
- 750 milliliters Water
- 1 teaspoon Salt
- 1 whole Seasoning cube
Instructions
Start by soaking the black-eyed beans in water for about 30 minutes. This will help loosen the skins.
After soaking, remove the skins by rubbing the beans between your hands. Repeat the process until most of the skins are removed.
Rinse the peeled beans thoroughly and drain off any excess water.
In a blender, combine the peeled beans, red bell peppers, onion, Scotch bonnet pepper, and water. Blend until you achieve a smooth batter.
Pour the blended bean mixture into a large bowl. Add the vegetable oil, ground crayfish, salt, and the crumbled seasoning cube, stirring well to combine.
If desired, gently fold in the sliced boiled eggs into the batter.
Prepare individual moimoi containers or use small bowls. You can also use foil or banana leaves. If using foil or leaves, shape them into pockets ensuring they're leak-proof.
Divide the batter evenly among the prepared containers, each about 3/4 full to allow for expansion during cooking.
Arrange the containers in a large pot with a tight-fitting lid, adding some water to the base of the pot to steam the moimoi. Ensure the water does not touch the moimoi containers.
Cover the pot and steam the moimoi for about 45 to 60 minutes on medium heat. Check the water level occasionally and add more if necessary to prevent burning.
To test if the moimoi is done, insert a toothpick into the center. If it comes out clean, the moimoi is ready.
Allow the moimoi to cool slightly before serving. Serve warm as a standalone meal or as a side dish.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 38.9 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 700 mg | 54% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5967 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
