Moimoi Sunday ~ Not French, Nigerian!

I was paging through A Taste of Africa the other night and this recipe jumped out at me. After reading it over and taking a little turn with Google, I gave it a shot.
I loved the end result!

black eyed peas
black eyed peas, soaked and deskinned

roasted red peppers
lucious roasted red peppers

Moimoi (Nigerian Steamed Bean Cake or Pudding)
Based on this recipe

1 c dried black eyed peas
1-2 roasted red peppers, skins removed
1 red onion
1-2 pieces chipotle peppers in adobo sauce (canned – optional)
1 tsp canola or other oil of your choice
1 tsp chili powder
1 tsp turmeric

canola oil or Pam to grease the pan

salt and freshly ground pepper to taste

3 soft boiled eggs, peeled (optional)


Soak the beans overnight. Rinse and rub between your hands to remove skins.

Grind the beans to a smooth paste with very little water. Grind onions and peppers and add to beans. Add oil and seasonings and mix well.

ingredients for moimoi
silky bean paste, onion and red pepper paste, dry seasonings ready to mix

Slowly add warm water and stir until the mixture coats the back of a spoon.

moimoi mixture
ready to pour

Oil a loaf pan or spray it with Pam. If using eggs, cut a slice off the bottom so they’ll rest flat, and place in the bottom of pan. Sprinkle with salt and freshly ground black pepper.

eggs for moimoi
eggs at the bottom

Gently pour the bean batter over.

moimoi ready for oven
moimoi mixture in the pan, ready to be covered and baked

Cover the pan with oiled foil. Place in a bain marie (set into a roasting pan slightly larger than the loaf pan and add water to come halfway up the sides of the loaf pan). Bake for approx 40-60 min at 350F, or until set and pulling slightly away from the edge of the pan.

moimoi cooked
moimoi, done!

** The original recipe I followed (or adapted) called for baking at 225. Of course, the blogger was in Sweden; perhaps that was 225C! I didn’t bother to think of that. I baked at 225F for over an hour and the pudding barely began to set.
I raised the temp to 350F and left it another 20 min. I am guessing that an hour at 350F would do it.

Remove from the oven and bain marie. Allow to cool for 10-15 min. Gently run a knife around the edges of the pudding. Unmold onto a platter and garnish with vegetables of your choice. I used green beans and more roasted red pepper.

moimoi platter
festive, spicy and delicious ~ moimoi!


Moimoi can be made with seafood and/or meat as well, but I made mine veg.
I did not use tomatoes (somewhere, someone said they make the pudding too watery). I also omitted the Maggi/Knorr cubes called for in most recipes I read.

Next time I will skip the eggs, and layer cooked, chopped greens in the middle.

You can also steam moimoi on the stovetop.

Here are a few sites I perused before cooking moimoi: — this one says 2 c peas makes 2 servings, wow! πŸ™‚

Nto Annang Foundation, Baltimore Washington Chapter — and this one serves 38 people with one pound of beans πŸ™‚

Uche Nworah

… and this lovely lady showing the process on YouTube.

Thanks to all and especially to Adeola Aderounmu of Thy Glory O Nigeria..!!


Meanwhile, out in the yard…

male cardinal
male cardinal showing off his brilliant red

goldfinch with some sort of pigment disorder, affectionately dubbed ‘lemonhead’

lemonhead among friends

coopers hawk
coopers hawk across the street, lookin’ for supper

coopers hawk from the back
coopers hawk from the back

goldfinches and downy woodpecker on a grey sunday

daisy snoozing
and it wouldn’t be Sunday without Daisy having a snooze!



  1. Happy Cook said

    I have never had anything like this, sounds and looks yumm.
    Beautiful pictures.
    Wishing you and your lovely family a very Merry Christmas and a Happy and Prosperous New year.

    Thank you HC, wishing the same to you and your lovelies! πŸ™‚

  2. Vani said

    I just told someone I have to venture into African cuisine soon and here is a nice post from you! Sounds great. Good to see you posting, Linda. Merry Christmas and the best New Year wishes in advance.
    Daisy reminds me of Ginger. I miss her a lot 😦

    Thank you Vani — sending Christmas and Happy New Year wishes to you too! I’m sorry to hear about Ginger… hugs, my friend

  3. indosungod said

    As I started reading the recipe I was positive you were going to make a side dish for injeera bread, never would I have dreamed it is going to be baked. Moimoi sounds tasty.

    Do the gold finches lose their vibrant yellow color during winter?

    As it happens, I bought some whole grain teff just a week ago, ISG. I am going to try making injera next month, when the mad rush is over πŸ˜‰

    The finches do molt; the winter male looks more like the summer female — quite drab. Lemonhead is a little bit of sunshine, but he’s so bright, I hope he isn’t grabbed by a predator.

  4. Sailaja said

    Linda, its so nice to see you drop by my space. Yes, its been ages. How are you?

    Wishing you and your family a blessed Christmas and a very happy 2011!

    Your post has inspired me to explore African cuisine. πŸ™‚

    I’ve been reading up on it some, Sailu — haven’t tried too many dishes yet and they don’t seem to be as good and *spicy* as Indian food — but I really want to make injera and the spicy lentil stew, I think it’s called ‘wot’.

    Very happy to see you and I wish you and yours all the very best for the New Year! πŸ™‚

  5. Di said

    Mmm, this bread looks so scrumptious!
    Love the colorful birds πŸ™‚

  6. I was curious, so I browsed to see what you were doing with moimoi recipe. I’m glad you found my website useful for this purpose. Most people come by for political stuffs.

    If I have time, surely I’ll blog about other african food that I make from time to time.

    Yes, it’s 225 degree Centigrade.




    Thanks for visiting, Adeola! I did read a few other posts on your interesting site — a few more recipes would be most welcome! πŸ™‚

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