Nigerian Moi Moi with Spiced Turkey & Crayfish (Steamed Bean Pudding)

How to Make It

1. 1

   Soak and Peel the Beans

   Place dried black-eyed peas in a large bowl and cover with cold water. Soak for a minimum of 8 hours or overnight. Drain, then rub the beans firmly between your palms in batches, loosening and removing the outer skins. Transfer to a fresh bowl of water — the skins will float to the top. Pour them off and repeat until most skins are removed. Drain well.

   Tip: Removing the skins is essential — it gives Moi Moi its signature smooth, silky texture and improves digestibility for those with gut sensitivities.
2. 2

   Blend the Batter

   Add the peeled beans to a high-powered blender along with the red bell pepper, scotch bonnet, fresh tomatoes, red onion, garlic, and ginger. Pour in the low-sodium vegetable stock gradually and blend to a completely smooth, thick batter — it should be pourable but not watery. Blend in two batches if needed for a finer consistency.

   Tip: The smoother the blend, the better the final texture. Stop and scrape down the sides of the blender regularly.
3. 3

   Season and Enrich the Batter

   Pour the blended batter into a large mixing bowl. Add the ground crayfish, turmeric powder, uziza or spinach powder, sunflower oil, and sea salt. Crack in the two eggs and whisk everything together vigorously until fully incorporated and the batter is airy and well-combined. Taste and adjust seasoning — it should be bold but not salty.

   Tip: Whisking air into the batter at this stage makes the final pudding lighter and more custard-like rather than dense.
4. 4

   Prepare the Turkey Filling

   In a non-stick pan over medium heat, dry-sauté the lean ground turkey with a pinch of garlic, ginger, and turmeric until fully cooked through and lightly browned — about 6 to 8 minutes. Season lightly with sea salt. Set aside to cool slightly. This will be nestled into the centre of each Moi Moi wrap as a protein core.

   Tip: Do not add oil to the pan — the turkey has enough natural moisture. Overcooking is fine here as it will finish steaming inside the pudding.
5. 5

   Wrap the Moi Moi

   If using banana leaves, wipe them clean and pass briefly over an open flame or hot pan to soften and make them pliable. Cut into roughly 30cm squares. Place each sheet in a small bowl or cup as a mould. Ladle approximately 3 to 4 tablespoons of batter into each leaf. Place a spoonful of the cooked turkey in the centre, then cover with another tablespoon of batter. Fold the banana leaf securely and tuck in the ends. Alternatively, pour batter into lightly greased ramekins or individual aluminium foil parcels and seal tightly.

   Tip: Filling no more than three-quarters full — the batter will expand as it steams and needs room to set properly.
6. 6

   Steam Until Set

   Arrange the wrapped Moi Moi upright in a large pot with a tight-fitting lid. Add water to the pot so it comes halfway up the sides of the wraps — do not let water enter the parcels. Bring to a vigorous boil, then reduce to a steady medium simmer. Steam for 45 to 50 minutes, checking every 15 minutes to top up the water as needed. The Moi Moi is done when it is firm to the touch and pulls cleanly away from the leaf or foil.

   Tip: Never let the pot run dry — add hot water, not cold, to avoid cracking the pudding from temperature shock.
7. 7

   Rest and Serve

   Remove the Moi Moi from the pot and allow to rest for 5 minutes before unwrapping. Serve warm on its own as a complete protein-rich meal, alongside a bowl of ogi (fermented corn porridge) for a traditional breakfast pairing, or with a side of steamed garden egg stew for lunch or dinner. Each portion is one wrapped parcel.

   Tip: Moi Moi stores excellently in the fridge for up to 4 days and reheats beautifully by re-steaming for 10 minutes — ideal for clinical meal prep and portion-controlled eating.