Moi-moi Recipe

Soak the peeled beans in cold water for 30 minutes to 1 hour to soften and reduce blending time. Drain and rinse thoroughly.

Inspect beans and remove any skins or debris left after rinsing to ensure a smooth batter.

Roughly chop the red bell pepper, scotch bonnet (remove seeds if you want less heat), onion, and garlic.

Place the chopped peppers, onion, and garlic into a blender with 80–100 ml of water and blend to a smooth puree. Taste a small spoonful (carefully — it may be hot) and adjust balance of pepper/onion if desired.

Working in batches, place drained beans into a clean blender. Add about 150–200 ml of water for the first batch and blend until very smooth. Scrape down sides and repeat with remaining beans and additional water as needed. Aim for a thick, silky paste—consistency should be thicker than pancake batter but pourable.

Combine the blended beans with the pepper-onion puree in a large mixing bowl or the blender. Blend briefly (or whisk) so the mixture is homogenous.

Add 4 tbs vegetable or palm oil, 2 tsp seasoning powder, and 1 tsp salt. Mix thoroughly. Taste a tiny bit by cooking a teaspoon of the batter in a small nonstick pan to check seasoning; adjust salt or seasoning powder as needed.

If batter is too thick, add up to 50–100 ml water to reach a smooth, slightly flowing consistency. Avoid thinning too much; batter should hold shape when scooped.

If using banana leaves, soften them by passing briefly over a flame or dipping in hot water so they become pliable. Cut to size for wrapping. Lightly grease leaves or ramekins with 1 tsp cooking oil to prevent sticking.

Flake the canned or steamed fish into bite-sized pieces. Peel and halve hard-boiled eggs; reserve one sliced egg for garnish.

Spoon about 1/2 to 3/4 cup of batter into each prepared banana leaf cup, foil cup, or ramekin (depending on size). Leave a little headspace (batter will expand slightly).

Press a half of a hard-boiled egg or a tablespoon of flaked fish into the center of each portion. Swirl gently so filling is embedded but not completely submerged. Smooth the top with the back of a spoon. Optionally top with a slice of hard-boiled egg for presentation.

Set up a large pot with a steamer rack or heatproof plate elevated above the water. Add about 1 liter of water (enough to create steam but not touch the containers). Bring to a steady simmer.

Arrange the filled containers on the rack in a single layer. Cover the pot tightly with a lid. Steam for 45–60 minutes, checking after 40 minutes: a skewer inserted into the center should come out clean and the top should be set. If using foil parcels, ensure they are upright and stable.

If you prefer boiling (traditional pot method), place the wrapped parcels or containers into the pot, add enough hot water to come halfway up the sides of containers, cover and simmer for 45–60 minutes. Monitor water level and add hot water if necessary.

Carefully remove parcels or ramekins from the pot and allow to rest 5 minutes. Unwrap banana leaves or foil carefully to avoid steam burns.

Serve warm. Moi-Moi can be eaten on its own or served with rice, bread, pap (ogi), or garri. Leftovers keep in the fridge for up to 3 days.