Moi moi is a delicious steamed puréed bean dish usually found in West African cuisine. It is also referred to as bean cake or bean pudding. You can skip the step of removing the bean skin when you make moi moi with bean flour, which makes the process easier. To make this tasty side dish, you will still need to use the blender to add the other ingredients.
I like using beans flour to make moi moi because it’s easy: just put the beans flour and other ingredients into a blender and blend until smooth. Then, add more ingredients to a bowl and mix them in. Finally, steam the moi moi on the stove or bake it in the oven. This mouth watering goodness will delight your tastebuds and the best part is its soo easy to make.
Traditionally moi moi is made from peeled and puréed fresh beans. Apapa is another type of steamed puréed bean dish made in some parts of Nigeria. It is made from puréed beans that have not been peeled.
I think the invention of beans flour is a smart move. Makes your life easier by saving you time. Moi moi is ready in no time really when made with beans flour. Sometimes I like to refer to this method of making moi moi as blender moi moi. As the name implies is easy and stress free. Any blender, bean flour, and some other moi moi ingredients that I’ll list below are all you need. Blend-Mix -Cook!.
The traditional way for me to make moi moi is with fresh beans that have been puréed, like I did with the Moi moi pizza recipe. But Occasionally I use bean flour which is what actually makes this recipe stress free.
I remember the very first time I made moi moi with bean flour, it was a disaster. It came out almost as hard as a rock. It was seasoned well, but it wasn’t moi moi as you and I know it (soft and juicy). Instead, it was too dense, and you’d need a bucket of water to swallow a small piece. Ok dont mind me I am exergerating but seriously it was too dense.
After the unpleasant experience, I asked some friends who make moi moi with bean flour what they thought, and they told me what I did wrong. Armed with those tips I decided to try again and this time it was a success. And I have tried it again and again with success. If you ever need an easy recipe for moi moi with beans and flour, I know someone will come along and want it. Loaded with tips and tricks.
My first moi moi post was going to be a moi moi made with beans flour to get people who have never tried it before to give it a try, since some people find peeling beans hard.
Moi moi is a popular Nigerian steamed bean pudding made from puréed beans. It is creamy, soft and absolutely delicious when done right. While traditionally moi moi is made by peeling, boiling and puréeing whole beans, using bean flour makes the process so much easier. With just a few simple ingredients and steps, you can make a rich and flavorful moi moi with bean flour in no time!
In this detailed guide, I will walk you through everything you need to know to make the best moi moi with bean flour.
Benefits of Using Bean Flour
Using bean flour instead of whole beans to make moi moi has several advantages
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Saves time – No need to soak and peel beans which can take hours. Just measure flour and go!
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Less work – Simply blend flour with ingredients versus labor intensive peeling and mashing
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Readily available – Bean flour can be found in most stores versus seasonal fresh beans.
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Adds flavor – Bean flours made from black eyed peas or brown beans have more concentrated flavor.
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Smooth texture – Beans are pre-ground resulting in smooth, lump-free moi moi.
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Cost effective – Bean flour costs less than bulk dry beans per use.
So if you want delicious bean pudding without the fuss, consider using bean flour!
Tips for Making Moi Moi with Bean Flour
While using bean flour makes the process easier, there are some tips to follow for best results:
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Use the right flour – Black eyed pea or brown bean flour works best. Avoid flour made from skinned split beans.
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Adjust liquid – Use more liquid than with fresh bean purée since flour is dry. About 2 cups of water per 1 cup of flour.
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Blend thoroughly – Process until completely smooth and no lumps. May take 2-3 minutes.
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Check consistency – Batter should be loose like cake batter versus firm dough.
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Fluff it up – Whisk vigorously before steaming to incorporate air for fluffier texture.
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Don’t over steam – Cook only until set, not until hardened. Comes out creamier.
Follow these tips and your bean flour moi moi will turn out perfect every time!
Step-by-Step Guide
Now let’s get into the step-by-step method to make delicious moi moi with bean flour:
Ingredients
- 1 cup bean flour
- 2 cups water
- 2 eggs
- 1 small onion, diced
- 1 habenero pepper, diced
- 1 tsp bouillon powder
- 1/4 cup vegetable oil
- Desired fillings: corned beef, smoked fish, crayfish, etc.
Instructions
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Blend dry ingredients – Put bean flour, diced onion and pepper into a blender. Blend until very smooth, about 2 minutes.
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Add wet ingredients – With motor running, slowly pour in 2 cups water and blend well. Then add oil, eggs, and bouillon powder. Blend until uniform batter.
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Adjust flavor – Taste batter and adjust seasoning if needed. The batter should be highly seasoned.
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Rest batter – Let batter sit for 5 minutes so flour absorbs moisture and thickens.
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Fill molds – Grease your molds or ramekins. Add desired fillings to bottom then pour in batter.
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Fluff it up – Whisk the batter vigorously before pouring to add air.
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Steam – Place molds in a pot with 2 inches water. Steam covered for 30-40 minutes until set.
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Unmold – Carefully run a knife around the sides and unmold warm moi moi onto plates.
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Serve and enjoy! – Garnish with sliced boiled eggs if desired. Eat warm with stews or rice dishes!
Can moi moi be made vegan?
Definitely. Simply swap all the animal products in this recipe with vegan friendly products.
What kind of molds can I use to make moi moi?
You can use fresh uma leaves or banana leaves to wrap your moi moi. If thats not available, ramekins, mini foil loaf pans, homemade pouches from foil or cleaned out juice pouches. If you’d rather not go through all that trouble, you can buy this moi moi pouch online that is already made. They are super easy to use. Its marked as reusable but I dont reuse mine. I throw it out after each use.
Easy and delicious Moi moi using beans flour
FAQ
What beans is best for moimoi?
How to use bean flour?
Can soybeans be used for moi moi?
How to make moi moi with beans flour?
Beans Flour made from black eyed peas or African honey (brown) beans is the preferred choice for moi moi. How to make moi moi with beans flour. Now the secret to making moi moi with bean flour is the amount of liquid you put in it. The consistency of the batter should be more watery than the one made with fresh bean purée.
How do you make Moin moi N in a food processor?
Soak the beans for about 10 to 15 minutes. Drain and pour the soaked beans into the food processor. Pour the beans into a large bowl. Add enough water to cover the beans. Swirl all around till the skin floats, then pour off the skin. Repeat the process a couple of times until all the skin come off. Ingredients for making Moin Moi n
How to make Nigerian moi moi?
It is best to use cool water when mixing the beans flour. Using the right amount of oil in your Moi Moi ensures that it has a good texture and rolls off the tongue when you eat it but feel free to use any amount of oil you want. And it is advisable to use tastless and odourless oils in Nigerian Moi Moi. Prepare the moi moi containers.
What can I add to Nigerian moi moi?
They are optional but you can add any of the following to Nigerian Moi Moi: Hard boiled eggs: Cut the eggs into small pieces and add after scooping the Moi Moi mix into bowls, uma wraps or aluminium foil bags. Bone Marrow: Cook the bone marrow with onions, thyme, salt and stock cubes till done then add to the Moi Moi while mixing.