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Moi Moi with palm oil, served fresh with rich flavors
Fresh, appetizing Moi Moi with palm oil and rice

Savory Steamed Bean Pudding (Moi Moi) with Palm Oil

Author: Flavelo
Recipes Main Courses
Moi Moi is a Nigerian classic, a savory steamed bean pudding whose soul comes from red palm oil. This oil not only lends a vibrant orange hue but also a unique, earthy aroma. While traditionally made from peeled and blended beans, this recipe offers a more rustic version where the bean texture remains suspended in a spicy, coconutty base.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine West African

Ingredients

Equipment Needed

  • Large Pot with Lid: For steaming/simmering.
  • Food Processor or Knife: For preparing vegetables.

Allergen Information

⚠️ Tree Nuts

Instructions

1 ✓

Soak the beans in plenty of water overnight. Drain and rinse the next day.

Tip: Soaking allows beans to absorb water (rehydration), drastically reducing cooking time and breaking down hard-to-digest sugars.
2 ✓

Finely chop the onion, garlic, bell pepper, and chili. Heat the palm oil in a pot (careful, it has a low smoke point, don't burn it!) and sauté the onion and garlic.

Tip: Palm oil is rich in beta-carotene which is heat-sensitive, so heat it gently.
3 ✓

Add the peppers and chili, sautéing for another 2-3 minutes until fragrant.

Tip: Capsaicin in chilies is fat-soluble, so the oil absorbs the heat and distributes it throughout the dish.
4 ✓

Stir in the drained beans, grated coconut, salt, pepper, and finely chopped cilantro stems (save the leaves for garnish).

Tip: Cilantro stems have a more intense flavor than the leaves and withstand cooking well.
5 ✓

Add enough water to cover the mixture by about an inch. Cover and simmer on low heat for 30-40 minutes until the beans are completely soft and the liquid thickens.

Tip: For a thicker, 'pudding-like' texture, mash a ladleful of beans halfway through cooking and stir it back in. The starch thickens the sauce.
6 ✓

Serve warm alongside steamed rice, generously garnished with fresh cilantro leaves.

Tip: The neutral taste of rice perfectly balances the intense, rich character of the palm oil bean stew.

Recipe FAQ

Can I substitute Palm Oil?
For flavor, not really, as it's very distinct. For texture, any vegetable oil works (though the color won't be as vibrant).
Do I really need to soak the beans?
Yes, hydration is essential for even cooking and to reduce bloating.

Ingredients

  • 7 oz Mung Beans or Black-Eyed Peas (peeled)
  • 2 tbsp Red Palm Oil
  • 1 whole Yellow Onion
  • 1 whole Red Bell Pepper
  • 2 cloves Garlic
  • 1 bunch Fresh Cilantro
  • 1.7 oz Grated Coconut
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 whole Green Chili Pepper
  • 1 3/4 cups Water (for cooking)
  • 7 oz Steamed Rice (for serving)