Moi Moi
Corn Moi-Moi (also known as Ekusu in Yoruba or Ukpoka in Igbo) is a traditional Nigerian steamed pudding. Unlike the more common bean-based Moi-Moi, this version uses fresh corn kernels, resulting in a slightly sweet, savory, and velvety texture. It is a brilliant way to enjoy seasonal corn and is often enriched with crayfish, peppers, and smoked fish.
Equipment
- 1 Pot
Ingredients
- 4 cup Fresh Corn Kernels
- 1 Large Red Bell Pepper Tatashe
- 1 –2 Scotch Bonnet Peppers Atarodo — Adjust for heat.
- 1 Large Red Onion chopped
- The Seasoning & Fats
- ⅓ cup Palm Oil or Vegetable Oil for a lighter taste
- 3 tbsp Ground Crayfish
- 2 Seasoning Cubes Bouillon
- 1 tsp Salt to taste
- ½ cup Warm Water for blending
Optional Add-ins (The "Life")
- 1 cup De-boned Smoked Fish or Flaked Mackerel
- 2 Hard-boiled Eggs sliced
- 1 Overripe Plantain
Instructions
Prepare the Corn Base
- Cut & Blend: Slice the corn kernels off the cob. Place the corn, bell pepper, scotch bonnet, and onion into the blender.4 cup Fresh Corn Kernels , 1 Large Red Bell Pepper, 1 –2 Scotch Bonnet Peppers, 1 Large Red Onion
- Pulse: Add the ½ cup of warm water. Blend until you achieve a very smooth, thick paste.½ cup Warm Water
- Pro Tip: Do not add too much water; the consistency should be like thick pancake batter.
Mix and Season
- Combine: Pour the blended mixture into a large bowl.
- Incorporate Oil: Heat the palm oil slightly (do not bleach) and pour it into the mix. Stir vigorously until the orange color is uniform.⅓ cup Palm Oil
- Season: Fold in the ground crayfish, crumbled seasoning cubes, and salt. Taste and adjust.The Seasoning & Fats, 3 tbsp Ground Crayfish, 1 tsp Salt
- Add Proteins: Gently stir in your smoked fish. If using eggs, keep them aside to place on top of each wrap.
Wrapping
- Leaf Method: Wash the leaves thoroughly. Fold a leaf into a cone, pour in a ladle of the mixture, add an egg slice, and fold the top to seal.2 Hard-boiled Eggs
- Container Method: Grease your tins or ramekins with oil. Pour the mixture in until ¾ full to allow for slight rising.
Steaming
- Set the Pot: Place a base at the bottom of your pot (extra corn cobs, leaf stalks, or a steaming rack) to prevent the Moi-Moi from touching the bottom directly. Add 2 inches of water.
- Arrange: Layer the wraps/containers carefully. Cover with a final layer of leaves or a clean foil sheet before closing the pot lid to trap steam.
- Cook: Steam on medium heat for 40–50 minutes.
- Test: Insert a toothpick; if it comes out clean and the pudding feels firm, it’s ready.
- Serve warm as a standalone meal or with a side of Ogi (Pap), Custard, or Fried Plantain.1 Overripe Plantain
Nutrition
Calories: 310kcal
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