Moi-moi also known as steamed beans pudding is one of the most consumed food in Nigeria. It is a
traditional food and the delight of every Nigerians as it is not restricted to a particular tribe. In other words, it is versatile in nature.

“Different people call and pronounce it differently. For instance, the Yoruba calls it either moi-moi or”
“Olélé, Ebira calls it Apapa while Igbo pronounce it as mai-mai. Some even pronounce it as moyin-moyin or moin-moin. Not minding the differences in pronunciation, beans pudding is generally called moi-moi.”
“It is very common to see moi-moi being served at events such as wedding ceremonies, festive occasions,”
funeral events among others.
“Based on preference, the traditional meal can be eaten alone and can also be served with other Nigerian foods such as fried rice, boiled white rice and stew, Jolof rice, pap (Ogi or Akamu), Bread, moulded white corn meals and so on. Aside that, it can also be served as breakfast, lunch or dinner. It is indeed an all variety food.”
“Moi-moi is made from beans which is an edible seedpod of the fabaceae family, commonly known as the leguminous plant. It is rich in protein and also provide moderate amount of fibre, iron and vitamins that offers many health benefits.”

INGREDIENTS:

• 3 cups of brown or black eyed beans (700g or
  1 big derica)
• Tatashe (Red bell pepper)
• Scotch bonnet pepper (Ata rodo or Habanero).
• ¼ cooking groundnut or vegetable oil ( Palm oil can also be used based on preference)
• 2-4 tablespoonful ground crayfish
• 2 large onion bulbs
• 2 cloves of garlic (optional)
• Boiled eggs
• Fish ( preferably Mackerel fish)
• Seasoning ( 2cubes)
• Salt to taste
• Water( As needed)

MOI-MOI WRAPPERS:

• Ewe eran ( Thaumatococcus daniellii) or banana leaves.
• Aluminum foil pans
• Baking pans/Agolo (used Tin cans)
• Ramekins

“It should be noted that, thick transparent nylon or polythene bags can also be used in some cases but it is not advisable as these materials are reported to be dangerous to health, consist of harmful compounds and toxins that can interfere with fertility and also causes cancer in extreme cases as well as other health issues as the heat causes the bags to melt and sip into food.”

Moi-moi is however traditionally steamed in the Ewe eran (Thaumatococcus daniellii) or banana leaves and this is one of the best used wrappers. This leaf is also called Uma leaf in the Igbo dialect. A number of studies have shown that the leaves are medicinal as they sometimes serve as laxative, sedatives and”
antidotes from deadly venoms and stings.

“A research conducted by the scientists from University of Ilorin revealed that, the fruit of the plant is used as an emetic and for treating pulmonary problems. The leaf sap is used in traditional medicine as an antidote against various strings and bites. It further revealed that, the leaf and root sap are used as sedatives for treating psychiatric problems and large quantities of the fruits are collected by local people to sweating over fermented palm wine and sour foods. Not only that, the antioxidant activity indicates the presence of certain compounds with structural features that can trap and retain free radicals so as to convert them to less toxic compounds in the plant extracts.”

DIRECTION ON HOW TO PREPARE MOI-MOI

• Soak and Peel: The journey to perfect moi-moi begins with a short soak of the beans for 5-10 minutes, which makes peeling easier. Peel away the outer coat, revealing the creamy goodness within.
• Alternative Peeling: If you’re looking to save time, a food processor can come to your rescue. Place the beans and water in the processor, pulse it a few times, and watch as it efficiently separates the skins from the beans.
• Thorough Washing: After peeling, wash the beans thoroughly, ensuring they’re clean and ready for the next step. Soak them in water for 20-30 minutes, then drain the water.
• Blend to Perfection: Blend the peeled beans with bell pepper, scotch bonnet pepper, and onions until you achieve a smooth, creamy paste. Transfer this paste to a bowl and mix in your chosen oil (vegetable or palm), seasoning, crayfish, and salt. Adjust the batter’s thickness with water. It should be semi-fluid but not overly watery.
• Add Protein: To enhance the flavor, add shredded smoked or boiled fish and any other protein of your choice. This step introduces delightful variations to your moi-moi.
• Wrapping Choices: If you’re using leaves, take the time to wash them thoroughly. You can use a light foam sponge and salt to remove any dirt and debris. Cut off the stalks and fold the leaves to create convenient pouches. Fill each pouch with 2-3 spoonfuls of batter and add boiled eggs (either whole or halved). Fold them over to seal the contents securely.
• Steaming Process: To ensure your moi-moi doesn’t stick to the pot and retains its moisture, line your steamer or pot with leaves and their stalks. Pour water into the pot and place the wrapped moi-moi on the leaves. Cover it tightly with a lid and steam for 40-50 minutes over medium heat. This cooking process guarantees a fluffy and flavorful outcome.
• Alternative Containers: If leaves aren’t your preferred choice, you can use plastic bags, aluminum foil pans, ramekins, or any other container suitable for steaming. The process remains the same, and the result is equally delicious.
• Checking for Doneness: Keep an eye on your moi-moi as it steams. To check if it’s ready, insert a skewer or knife into the center. If it comes out clean, your moi-moi is done. If not, steam for an additional 10 minutes to ensure perfection.
• Savor the Flavor: Once your moi-moi is ready, you can enjoy it as a standalone dish or pair it with other Nigerian favorites. Its delightful taste complements dishes like fried rice, boiled white rice and stew, Jollof rice, pap (Ogi or Akamu), bread, and more.