Nigerian Moi Moi - In a Jar
TMA'ed while listening to Pana by Tekno
A few weeks ago Mari and I decided to whip up two recipes in a day, one of them being Nigerian Moi Moi. Luckily for me, my mum was in town and she became my official taste-tester/opinion-giver/guide for this recipe.
When I told my mum I was going to make the Moi Moi in a jar, she was in disbelief. Moi Moi is usually steamed in banana leaves because they add more flavor and that’s just how traditional Moi Moi is made. However, not everyone has easy access to banana leaves, me included. Plus I am not a huge fan of the recent trend to make Moi Moi in foil pans. The beauty of the jars is that they are perfect for individual servings or a small group, they are easy to find, and you can eat straight from the jar. If you do have some banana leaves on hand, you could still use this recipe to steam them in the leaves.
So what is Nigerian Moi Moi (Moin Moin)? Is it basically a steamed beans cake? Yes, a steamed bean cake is the best way I can describe it. Moi Moi is usually eaten as a breakfast item with Ogi, or as a side with some Jollof rice. I prefer my Moi Moi served the latter way. You can keep it simple or you could add things like egg, corned beef, sardine etc to switch it up. For this recipe I added corned beef and quail eggs, but they are optional.
I'm happy to say that I made my mum a believer. She didn’t say it was better than the banana leaves because lets be real Moi Moi made in banana leaves will always be king, but she did say it tasted really good :)
How to Peel Beans
To peel the beans, soak them in water for 10-15 minutes. After that, grab a handful of beans and rub between your palms. The skin should come off easily. The skins will float to the top of the water. Drain the water and skins out. Do this repeatedly till all the beans are skinless. Here is a good video that shows you how.
Nigerian Moi Moi - In a Jar
Yields 10 servings | Prep Time: 15 minutes | Cook time: 1 hour
Moi Moi Basics
3.5 cups West African brown beans or black-eyed beans (peeled)
3 cloves garlic
1 red bell pepper (roughly chopped)
1 medium onion (roughly chopped)
1 cup water
4 tablespoons red palm oil or vegetable oil (depends on preference)
3 cubes Maggi
1 1/2 tablespoons ground dried crayfish
Salt to taste
Extra Toppings - optional
Heat-proof jars (4oz) with lids
Put the beans, garlic, bell pepper, onion, habanero and water in a blender. Blend until smooth and there is no grittiness from the beans. Add more water if necessary.
Dissolve the Maggi, crayfish and salt in hot water. Add the dissolved spices and your choice of oil (palm oil/vegetable oil) to the mixture in the blender. Blend all ingredients until smooth.
Note: I did half of the mixture with palm oil, and half with vegetable oil. If you want to do that, Use 2 tbsp of oil for each half.
Pour half a cup of the mixture into each 4 oz jar. Add additional toppings as you like. I added corned beef and topped some off with a quail egg.
Note: You could cook only a small portion of the Moi Moi and keep the rest for later. It stores well in the fridge for a few days and in the freezer for longer.
Tightly close the jars and place in a deep-enough pot. Add water till about 3/4 ways up the jar. Steam for 1 hour or until an inserted toothpick comes out clean.