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Nigerian Moin Moin (Steamed Black-Eyed Pea Puddings)

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Nigerian moin moin savory steamed black-eyed pea pudding cut into irregular portions with red pepper flecks and herbs on a plate.
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Moin moin is a Nigerian steamed bean pudding made from blended black-eyed peas, peppers, and aromatics. It is soft, savory, and satisfying enough to anchor a simple meal.

Blend the beans until smooth, season the batter carefully, and steam it gently so the puddings set with a tender, moist texture rather than turning rubbery.

Let the blended batter rest for a few minutes before steaming so bubbles can settle and the finished moin moin stays even.

Serving Suggestions

Serve warm with jollof rice, fried plantain, sliced tomato, or a crisp cabbage salad.

A close serving of Nigerian moin moin being lifted from a steaming dish, showing its smooth tender interior beside tomato and greens.

Recipe Notes

Cool leftovers completely and refrigerate for up to 4 days. Reheat covered in a steamer or microwave with a splash of water.

Nigerian moin moin savory steamed black-eyed pea pudding cut into irregular portions with red pepper flecks and herbs on a plate.

Nigerian Moin Moin (Steamed Black-Eyed Pea Puddings)

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Tender Nigerian steamed black-eyed pea puddings blended with peppers, onion, and gentle spices.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nigerian
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Moin Moin Batter
  • 2 cups dried black-eyed peas soaked overnight and skins removed
  • 1 medium red bell pepper seeded and chopped
  • 1 small yellow onion chopped
  • 1 small habanero chile seeded for less heat
  • 1 cup vegetable stock
  • 1/4 cup neutral oil
  • 1 tsp mild curry powder
  • 1 1/2 tsp fine salt
  • 1/2 tsp ground white pepper
  • 1 whole banana leaf or parchment, for lining

Equipment

  • Blender
  • Large mixing bowl
  • Steamer pot
  • Six 6-ounce ramekins

Method
 

Blend and fill:
  1. Drain the soaked beans and rinse well. Add them to a blender with the bell pepper, onion, habanero, and stock. Blend until very smooth, stopping to scrape down the sides as needed.
  2. Pour the batter into a bowl. Stir in the oil, curry powder, salt, and white pepper, then rest for 10 minutes while the steamer heats.
  3. Line six ramekins with small pieces of banana leaf or parchment. Divide the batter among them, leaving about 1/2 inch of space at the top.
Steam:
  1. Set the ramekins in a steamer over simmering water. Cover tightly and steam for 40 to 45 minutes, until the centers are set and a skewer comes out mostly clean.
  2. Rest for 5 minutes before unmolding. Serve warm with rice, plantain, or salad.

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 650mgFiber: 8gSugar: 5g

Notes

  • The batter should be pourable but not watery; add a tablespoon of stock only if the blender needs help.
  • Do not let the steamer boil dry during cooking.

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