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Moi Moi Vegan

Also known as Moi Moi Vegan (No Egg Version)

Vegan Moi Moi celebrates the fact that the traditional version of this beloved Nigerian bean pudding — when stripped of its egg and sardine filling — is completely plant-based. Made from blended black-eyed peas, peppers, onion, palm oil and crayfish (or mushrooms for strict vegans), the vegan Moi Moi is filled with ugba (oil bean) or mushrooms and steamed in banana leaves or foil containers.

Moi Moi Vegan, Nigerian cooking

Ingredients

  • 3 big cups of black-eyed peas, soaked and peeled
  • 1 large onion
  • 2 Tatashe (red bell peppers)
  • 3 Atarodo (hot chilli peppers)
  • 3 big tablespoons of vegetable oil or palm oil
  • 2 big handfuls of ground crayfish — optional: leave out, or use ground mushrooms instead, to keep it vegetarian
  • 2 big handfuls of ugba (oil bean) or sliced mushrooms — as filling
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • Warm water as needed for blending
  • Banana leaves or aluminium foil for wrapping

Method

  1. 01

    Blending. Drain soaked, peeled beans. Blend with onion, Tatashe and Atarodo with minimal warm water until smooth, lump-free and thick.

  2. 02

    Seasoning. Add oil, ground crayfish, seasoning cubes and salt to the batter. Mix thoroughly. Taste and adjust — the batter must be well-seasoned.

  3. 03

    Filling and Wrapping. Prepare banana leaf or foil wrappers. Ladle batter into each wrapper, two-thirds full. Place a spoonful of ugba or mushrooms in the centre. Cover with a little more batter. Seal the wrapper.

  4. 04

    Steaming. Steam in a covered pot over boiling water for 45 to 60 minutes until firm and a skewer comes out clean. Cool 10 minutes before unwrapping.

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