Moi Moi Elewe is traditional Nigerian steamed bean pudding wrapped in banana leaves. This protein-rich dish is garnished with boiled eggs, corned beef, and flaked mackerel for a complete, nutritious meal that’s perfect for any time of day.

Ingredients

For the Bean Base

• 3 cups black-eyed beans (brown beans)
• 1 large onion, roughly chopped
• 3-4 scotch bonnet peppers (adjust to taste)
• 2 red bell peppers
• 3 tbsp palm oil (subsitute for vegetable oil)
• 10g melted butter
• 2-3 stock cubes (Maggi or Knorr)
• 1 tsp salt (or to taste)
• 240ml warm water or stock

For the Garnish

• 4-6 hard-boiled eggs, peeled
• 1 tin corned beef
• 1 tin mackerel, drained and flaked
• Fresh banana leaves (or aluminium foil as alternative)

Optional Additions

• 2 tbsp ground crayfish
• 1 tsp dried thyme
• Spring onions, chopped

How to Make Moi Moi Elewe

Prepare the Bean Paste

1. Soak and peel beans: Soak black-eyed beans in water for 30 minutes. Rub between your palms to remove the skins. Rinse until clean.
2. Blend the mixture: In a blender, combine peeled beans, onion, scotch bonnets, and red bell peppers. Add a little water and blend until very smooth.
3. Season the paste: Pour the blended mixture into a large bowl. Add palm oil, melted butter, crumbled stock cubes, salt, crayfish (if using), and thyme. Mix well.
4. Adjust consistency: Gradually add warm water or stock until you have a smooth, pourable consistency like thick custard.
5. Taste and adjust: Check seasoning and add more salt or stock cubes if needed.

Prepare the Leaves

1. Clean banana leaves: Wash banana leaves thoroughly and cut into rectangular pieces about 20cm x 15cm.
2. Soften leaves: Briefly pass leaves over an open flame or dip in boiling water to make them pliable.
3. Alternative wrapping: If banana leaves aren’t available, use small bowls lined with aluminium foil.

Assemble the Moi Moi

1. Portion the mixture: Divide the bean paste between the prepared leaf parcels or bowls.
2. Add garnish: In each portion, place one whole boiled egg, a spoonful of corned beef, and some flaked mackerel.
3. Wrap securely: Fold banana leaves around the mixture to create neat parcels. Secure with toothpicks or kitchen string.

Steam the Moi Moi

1. Prepare steamer: Set up a large pot with a steaming rack and about 5cm of water in the bottom.
2. Arrange parcels: Place wrapped moi moi in the steamer, ensuring water doesn’t touch the parcels.
3. Steam: Cover and steam for 45-60 minutes until firm and cooked through. Check by inserting a knife – it should come out clean.
4. Check water level: Add more hot water if needed during cooking to prevent burning.

Serving

1. Cool slightly: Let moi moi rest for 5 minutes after steaming.
2. Unwrap carefully: Open banana leaf parcels at the table for an authentic presentation.
3. Serve warm: Best enjoyed warm as a main meal or substantial snack.

Tips for Perfect Moi Moi Elewe

• Smooth blend: Ensure beans are blended very smooth for the best texture
• Right consistency: The mixture should pour easily but not be too watery
• Don’t overfill: Leave room in parcels for the moi moi to expand
• Steam gently: Keep heat at medium to prevent the bottom from burning
• Test doneness: Moi moi is ready when it springs back when touched

Traditional Touches

• Banana leaves: These add a subtle earthy flavour and are the traditional method
• Whole egg: Each serving gets one complete boiled egg for protein
• Mixed proteins: The combination of corned beef and mackerel provides varied textures and flavours

Storage

• Fresh: Best eaten the day it’s made
• Refrigerate: Store wrapped moi moi in fridge for up to 3 days
• Reheat: Steam gently for 10 minutes or microwave briefly

Variations

• Vegetarian: Skip the corned beef and mackerel, add more vegetables
• Fish only: Use just mackerel or add fresh fish fillets
• Spicier: Add more scotch bonnet peppers to taste
• Richer: Add a tablespoon of groundnut paste for depth

Why Banana Leaves?

Banana leaves aren’t just traditional – they add a subtle flavour, keep the moi moi moist during steaming, and create an authentic presentation that makes this dish special.

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Serves: 4-6 people