Moi Moi Recipe

Soak and peel (if needed)

Soak the black-eyed peas in warm water for 30 minutes to soften the skins. Rub the beans between your hands or a clean towel to remove remaining skins, rinsing several times until most skins are gone. Drain well.

If using already-peeled beans (store-bought peeled beans), simply rinse and drain.

Remove stems and seeds from the red bell pepper and scotch bonnet (leave some seeds for more heat if desired). Roughly chop the onion. Place the bell pepper, scotch bonnet, and onion in a blender with 1.5 cups water and blend to a smooth puree.

Taste a tiny bit (cautiously) to check heat level; adjust by adding more bell pepper or reducing scotch bonnet next time if too spicy.

In a blender, add half of the drained beans and about half of the pepper-onion puree. Blend on high until very smooth. Pour into a large bowl or food processor container. Repeat with the remaining beans and puree until all beans are pureed into a smooth, slightly thick batter. Scrape down sides as needed to ensure smooth texture.

If the batter is too thick for the blender, add up to the extra 0.5 cup water (from Binding section) a few tablespoons at a time until the batter reaches the consistency of thick crepe batter — it should pour slowly but hold some body.

Optional: If using ground crayfish, stir it into the batter now.

Add the 0.5 cup vegetable oil to the batter and blend or whisk to incorporate. Crumble the 2 bouillon cubes into the mixture and add salt and black pepper. Whisk thoroughly to emulsify oil into the batter and season evenly. Taste a small amount by cooking a teaspoon in a pan to check seasoning; adjust salt or bouillon as needed.

If using banana leaves: cut leaves into 8–10-inch rectangles, wipe clean and heat briefly over a flame or in hot water to make them pliable. Fold each leaf into a cup shape, add batter, fold and tie with string. If using foil: cut into rectangles and fold into cups or use small ramekins and grease lightly.

Place half a tablespoon of sliced bell pepper at the bottom of each package if using garnish. For filled Moi Moi, place half an egg or a spoonful of mackerel/corned beef into the center of the batter in each package.

Spoon batter into prepared leaves/foils/ramekins, filling about 3/4 full to allow expansion. Smooth tops with the back of a spoon.

Arrange packages in a large steamer or stockpot with a steamer rack. Add about 2 cups water to the bottom of the pot (water level should be below the rack). Bring water to a simmer over medium-high heat. Cover and steam for 45–60 minutes for small parcels, or 60–90 minutes for larger ones. Check once after 30 minutes to ensure water hasn’t boiled away; add more hot water if needed.

Moi Moi is done when a skewer or knife inserted into the center comes out clean and the top is firm to the touch.

Remove packages from the steamer and allow to cool for 5–10 minutes. Unwrap carefully. Serve warm with rice, bread, pap (akamu), or enjoy on its own.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat by steaming or microwaving until warmed through.