Vegetarian Moimoi
Discover the vibrant flavors of West African cuisine with this hearty and healthy Vegetarian Moimoi recipe! Made with a base of black-eyed peas, fresh vegetables like red bell peppers, spinach, and carrots, and a touch of spice from a Scotch bonnet pepper, this plant-based delight is both protein-rich and packed with nutrients. Blended into a smooth batter and steamed to perfection in foil pockets, Vegetarian Moimoi is a flavorful and satisfying dish that's perfect as a main course or a side. Completely meat-free and loaded with wholesome ingredients, this recipe offers a modern, vegetarian twist on a traditional Nigerian favorite. Easy to make and full of color and texture, it’s a must-try for anyone exploring global plant-based meals. Keywords: Vegetarian Moimoi, Nigerian food, steamed black-eyed peas, plant-based recipes, healthy African cuisine.
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Recipe Information
Ingredients
- 2 cups Black-eyed peas
- 2 medium Red bell peppers
- 2 medium Tomatoes
- 1 medium Onion
- 1 Scotch bonnet pepper
- 0.5 cup Vegetable oil
- 1 Vegetarian bouillon cube
- 1 teaspoon Salt
- 2.5 cups Water
- 1 cup Fresh spinach
- 2 medium Carrots
- 8 pieces Aluminum foil
Instructions
Soak the black-eyed peas in water for 4-6 hours or overnight. Drain and rinse well.
Place the soaked black-eyed peas in a blender or food processor. Add the red bell peppers, tomatoes, onion, and scotch bonnet pepper.
Add 1 cup of water to the blender and blend until you achieve a smooth, thick paste. You may need to blend in batches, depending on your blender capacity.
Transfer the blended mixture into a large mixing bowl. Stir in the vegetable oil, vegetarian bouillon cube, salt, and the remaining 1.5 cups of water. Mix until well combined.
Chop the fresh spinach and grate the carrots. Stir them into the batter.
Cut the aluminum foil into rectangular sheets, about 8 inches long. Fold each sheet into a pocket or pouch by folding in the sides and securing one end.
Fill each foil pocket with the moimoi batter, leaving enough space for expansion.
Seal the open end of each foil pocket tightly to prevent leakage.
Arrange the filled foil pouches upright in a large pot. Add enough water to the pot to reach halfway up the sides of the pouches.
Cover the pot with a tight-fitting lid and steam on medium heat for about 45-60 minutes. Check occasionally to ensure there is enough water in the pot and add more if necessary.
To check for doneness, insert a toothpick into the center of one moimoi. If it comes out clean, the moimoi is ready.
Carefully remove the foil pouches from the pot and allow them to cool slightly before serving.
Serve the moimoi warm with your choice of sides or as a main dish.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3423 mg | 149% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 40.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3097 mg | 66% | |
*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.
