Silky Nigerian Moi Moi with Eggs or Fish

Quick Recipe Version (TL;DR)

• Yield: 8 servings (one 9×5-inch loaf)
• Prep Time: 35 minutes (plus 1 hour soaking)
• Cook Time: 60 minutes
• Total Time: 2 hours 35 minutes

Quick Ingredients

• 2 cups (400 g) dried black-eyed peas
• 1 large red bell pepper, chopped
• 1 small Scotch bonnet or 1/2 habanero, seeded (to taste)
• 1 medium onion, chopped
• 2 1/2 cups (600 ml) warm low-sodium stock or water
• 1/4 cup (60 ml) vegetable oil + 1 tbsp red palm oil (optional)
• 1 1/2 tsp fine sea salt
• 2 tsp bouillon powder (optional), 1 tsp smoked paprika
• 1/2 tsp baking powder
• Mix-in (choose one): 3 hard-boiled eggs, halved; or 1 cup (150 g) flaked cooked mackerel

Do This

• 1. Soak beans 1 hour, then rub/pulse with water to remove skins; rinse until mostly white.
• 2. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan. Boil eggs 10 minutes if using.
• 3. Blend peeled beans, peppers, onion, 2 1/2 cups warm stock/water, oils, salt, bouillon, paprika until silky smooth (2–3 minutes).
• 4. Whisk in baking powder. Taste and adjust seasoning.
• 5. Pour half the batter into pan; add eggs or flaked fish; cover with remaining batter.
• 6. Cover pan tightly with foil. Place in a roasting pan; add boiling water halfway up the loaf pan.
• 7. Bake 60 minutes. Rest 10 minutes, then unmold, slice, and serve warm.

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Why You’ll Love This Recipe

• Silky, sliceable texture with a beautiful orange hue from red peppers and optional palm oil.
• Deep, savory flavor that’s comforting yet naturally gluten-free and high in plant protein.
• Versatile mix-ins: stud with jammy eggs or flaked mackerel for extra richness.
• Meal-prep friendly—steams as a hands-off loaf and reheats like a dream.

Grocery List

• Produce: Red bell pepper, Scotch bonnet or habanero, onion
• Dairy: Eggs (if using)
• Pantry: Dried black-eyed peas, vegetable oil, red palm oil (optional), low-sodium stock or water, salt, bouillon powder (optional), smoked paprika, baking powder, canned or smoked mackerel (optional), foil, parchment

Full Ingredients

Bean Base

• 2 cups (400 g) dried black-eyed peas
• 2 1/2 cups (600 ml) warm low-sodium stock or water

Aromatics & Seasonings

• 1 large red bell pepper (about 8 oz/225 g), chopped
• 1 small Scotch bonnet or 1/2 habanero, seeded for less heat
• 1 medium onion (about 6 oz/170 g), chopped
• 1/4 cup (60 ml) vegetable or canola oil
• 1 tbsp (15 ml) red palm oil (optional, for color and flavor)
• 1 1/2 tsp fine sea salt, plus more to taste
• 2 tsp bouillon powder or 1 cube, crushed (optional)
• 1 tsp smoked paprika
• 1/2 tsp baking powder

Mix-Ins (choose one)

• 3 large eggs, hard-boiled 10 minutes, cooled, peeled, halved; or
• 1 cup (150 g) flaked cooked mackerel (smoked or canned, well drained)

For the Pan & Steaming

• 1 tsp oil for greasing
• Parchment paper
• Boiling water for the water bath

Step-by-Step Instructions

Step 1: Soak and peel the beans

Place the dried black-eyed peas in a large bowl and cover with plenty of cool water. Soak for 60 minutes to soften the skins. Drain, then cover with fresh water and either rub the beans vigorously between your palms to loosen the skins, or pulse in a blender with water in 10–15 second bursts until the skins separate. Swirl, let the skins float, and pour them off. Repeat with fresh water until most beans are white and skin-free. Drain well.

Step 2: Preheat and prepare equipment

Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a sling of parchment for easy removal; grease the parchment lightly. Set a deep roasting pan on the middle rack to act as a water bath. If using eggs, place in boiling water for exactly 10 minutes, then cool in cold water, peel, and halve.

Step 3: Blend to a silky batter

In a high-speed blender, combine the peeled beans, red bell pepper, Scotch bonnet, onion, warm stock or water (2 1/2 cups), vegetable oil, red palm oil (if using), salt, bouillon, and smoked paprika. Blend on high for 2–3 minutes until the mixture is ultra-smooth and pourable, with no gritty bits. The ideal consistency is slightly thicker than pancake batter and should fall off a spoon in ribbons.

Step 4: Aerate and season

Pour the batter into a mixing bowl. Whisk in the baking powder to gently lighten the texture. Taste and adjust seasoning with a pinch more salt if needed. If the batter seems too thick, whisk in 1–2 tablespoons of warm water; if too thin, whisk for 30–60 seconds to incorporate air.

Step 5: Assemble the loaf

Pour half of the batter into the prepared loaf pan. Arrange the halved boiled eggs (cut side up) or scatter the flaked mackerel evenly over the surface, leaving a small border so the mix-ins don’t touch the sides. Pour the remaining batter over the top to cover completely. Tap the pan lightly on the counter to release any large air bubbles. Cover the loaf pan tightly with foil.

Step 6: Steam-bake

Carefully slide the covered loaf pan into the preheated roasting pan. Pour in enough boiling water to come halfway up the sides of the loaf pan. Bake for 60 minutes at 350°F (175°C). Do not open the foil during baking. The Moi Moi is done when the center is set and a skewer inserted near the middle comes out with a few moist crumbs.

Step 7: Rest, unmold, and serve

Remove the pan from the water bath and let rest, covered, for 10 minutes. Uncover, lift out using the parchment sling, and cool another 5 minutes. Slice into 8 pieces with a sharp knife. Serve warm as-is or alongside a simple tomato-pepper sauce, fresh salad, or steamed greens.

Pro Tips

• Silky texture starts with smooth batter—blend long enough for a completely fine puree.
• Red palm oil adds classic color and aroma; if skipping it, the smoked paprika keeps the hue vibrant.
• Keep the water bath hot: add boiling water, not tap, to maintain gentle, even steaming.
• To prevent leaks, cover the loaf pan tightly with foil, crimping the edges well.
• Stovetop option: Steam the covered loaf pan on a rack in a Dutch oven with 1 inch simmering water for 60 minutes.

Variations

• Banana leaf packets: Spoon batter into banana leaves or parchment pouches and steam 30–35 minutes for individual servings.
• Vegan Moi Moi: Skip eggs/fish and add 1 cup sautéed mushrooms or diced roasted peppers for hearty texture.
• Extra heat: Add a second Scotch bonnet or leave a few seeds in for a fiery kick.

Storage & Make-Ahead

Refrigerate cooled Moi Moi, tightly wrapped, for up to 4 days. Freeze slices in a single layer, then store in a freezer bag for up to 2 months. Reheat refrigerated slices by steaming 8–10 minutes or microwaving on medium with a damp paper towel for 60–90 seconds. Make-ahead batter tip: Blend the batter up to 24 hours ahead and refrigerate; whisk briskly before assembling and add the baking powder just before cooking.

Nutrition (per serving)

Approximate with egg option: 280 calories; 10 g fat; 31 g carbohydrates; 7 g fiber; 13 g protein; 360 mg sodium. Values will vary with mix-ins and oils used.