Moi moi
A steamed pudding of peeled black-eyed beans blended with red pepper, onion and oil, set soft in leaves or tins.
What makes it moi moi
- Peeled black-eyed beans, blended smooth.
- Red pepper, onion and oil in the batter — it's orange, not beige.
- Steamed, traditionally in leaves.
Where it comes from
Akara's steamed sibling: the same peeled beans, blended smoother and looser with peppers, oil and stock, then wrapped in leaves or poured into tins and steamed until set. The leaves are said to give the best flavour, and cooks who still use them are proud of it.
It sits beside jollof and fried plantain at parties, and it's breakfast with pap or custard. Pieces of boiled egg, fish or corned beef are often hidden inside.
Be the first here
Start your own moi moiNo one here has made moi moi yet. Start it as v1, and every version after is an experiment the next cook can learn from.
