6 bell peppers, any colors
2 cups dried black-eyed beans (you can use peeled beans)
1 large onion, peeled and chopped
2 fresh red chili pepper or 1tablespoon ground red pepper (or according to taste)
1 10 oz tomato paste or 3 fresh tomatoes (optional)
2 tablespoon vegetable oil or palm oil
1 1/2 tablespoon knorr or magi granulated bouillon
1 tablespoon dried ground prawns (optional)
Salt to taste
If you are using unpeeled beans, follow all the steps. If you are using peeled beans, soak in water for about 20 minutes or until the beans increases in size, and is tender to touch, then continue from step 6.
- Soak beans in a large bowl of water for 10 minutes. Drain the water and place the beans in a food processor.
- Pulse/break briefly until beans is slightly broken.
- After breaking, pour the beans back into the bowl and add water. Peel the skin/black eye by rubbing the beans with your hands.
- Sift skins, and continue the process until all the skins/black-eyes are removed. Soak for a further 5 minutes or until the beans increases in size.
6. Put the peeled beans into the food processor. Add the chopped onion, fresh pepper, tomato paste or fresh tomatoes, and about 1/4 cup of water. Grind into a smooth paste.
7. Pour the smooth beans paste into the bowl. Stir in the vegetable or palm oil, bouillon, ground prawns, salt, and mix gently; adding warm water a little at a time until you get a consistency that is not too thick or too light. If the mixture is too thick, the stuffing will be heavy and dry instead of soft and moist.
7. Wash and cut top of bell peppers; about 1 inch from the stem, and remove the seeds.
8. Pre heat water in a steamer pot; preferably, one with a steamer basket set over it. If you don't have a steamer pot, set a base in any pot to prevent burning, and pre heat water in it.
9. Half fill the bell peppers with the beans mixture as it will rise while cooking.
10. Set stuffed peppers in the steamer/pot; cover and cook for about 35 minutes or until a toothpick inserted in the center of a stuffed pepper comes out clean
11.When cool, the moyi-moyi should be firm to touch.
12.Cut and serve alone or with Custard, Akamu (fermented corn starch), jollof rice, fried rice or Gari (coarse cassava meal). The Moyi-Moyi can also be cut into small pieces and put on a salad in place of chicken or any can of meat for vegans and vegetarians.
Orie on November 24, 2013:
Always thought , if there was one Nigerian dish that lent itself to a more sophisticated presentation , it would be moi moi .... Have to say never thought this far .. Great idea and does open up to so much more ..
Great stuff ..... No punn intended
Ike on October 14, 2013:
Thanks for this recipe, the bell peppers concept gives it a very natural extra flavor. I usually load my Moi moi with loads of stuff. I think of it like a pizza and there is a wide variety of toppings that you can put in it. I tend to be a meat lover, so ham, ground beef, bacon crumbs, and chopped sausages make my Moi moi delicious.
So if you are a Veggie lover, or you like the Hawaain with pineapple and ham go for it. Put in whatever toppings you want and enjoy .
Nenestix on September 04, 2013:
Thanks for posting this recipe. Very interesting way to make moi moi. I would normally make this with tin foil but after trying it with Bell peppers i have found that the peppers gives the moi moi an extra flavour which is really nice. I will be showing off to my friends with this recipe at my next dinner get together.