andrejthechef
NigeriaBowlBreakfastVeganVegetarianGluten-freeDairy-free

Moi Moi with Ogi

Nigerian moi moi: a steamed black-eyed pea pudding blended with red pepper and onion, wrapped in banana leaf and served with warm ogi. Silky, savory and gluten-free.

prep
45 min
cook
1 h
total
1 h 45 min
serves
6
level
medium
A banana-leaf parcel of orange moi moi opened and cut in half to show its smooth, set inside, beside a bowl of pale pap and a spoon

Moi moi is a steamed pudding made from peeled black-eyed peas blended with red pepper, onion and oil. It is served at everyday meals and at celebrations in Nigeria, and for breakfast it comes with ogi (pap), the smooth fermented-corn porridge. Traditionally it is wrapped in leaves and steamed; small molds work too. It comes out soft, smooth and sliceable.

Smoothness comes from two things: peeling the peas completely and blending until the batter is silky with no grit. Use only enough liquid to make a thick, pourable batter, because too much will keep it from setting. Steam it gently, never at a hard boil, and wait until it is firm all the way through before unwrapping.

Moi Moi with Ogi is one of the best breakfasts from around the world.

method

  1. Soak the peas in water for 15 minutes. Pulse in a blender with enough water to cover, in short bursts, or rub handfuls between your hands to loosen the skins. Tip into a large bowl of water, pour off the floating skins, and repeat until most are gone. Drain.

  2. Blend the bell peppers, scotch bonnet, onion and 100 ml of the warm water until smooth. Add the peas, oil, salt and the rest of the water a little at a time, and blend for 3 to 4 minutes, until completely smooth with no grit when rubbed between your fingers. The batter should pour like thick pancake batter.

  3. Wilt the banana leaves by passing them briefly over a gas flame or dipping them in hot water until pliable. Wipe them clean and cut out any hard center rib.

  4. Fold each leaf into a pouch: hold a square like a cone, spoon in about 125 ml (1/2 cup) of batter, fold the top down and tuck the sides under to close it, and tie with kitchen twine if needed. Or fill 8-ounce ramekins and cover tightly with foil.

  5. Set a rack in a large pot with about 3 cm (1 inch) of water and bring to a simmer. Stand the parcels upright and snug together, cover, and steam over medium-low heat for 45 to 50 minutes, topping up with hot water if needed. They are done when firm to the touch and a skewer through the thickest part comes out clean.

  6. Meanwhile, make the pap: stir the ogi powder into 120 ml of cold water until smooth, pour in the boiling water while stirring constantly, and cook over low heat for 1 to 2 minutes if it looks cloudy. Thin with hot water if it is too thick and sweeten to taste.

  7. Let the parcels rest 5 minutes, unwrap, and serve warm with the pap.

chef's tips

  • For a richer moi moi, push a peeled hard-boiled egg into the center of each parcel before closing it, or add 1 tablespoon of ground crayfish to the batter (this makes it non-vegan).
  • No banana leaves? Steam the batter in ramekins or a loaf pan covered with foil. A loaf pan needs 55 to 60 minutes.
  • Wear gloves when seeding scotch bonnet peppers, and do not touch your eyes.
  • Leftover moi moi keeps 3 days in the fridge and reheats well by steaming for 10 minutes. It also freezes for up to a month.