Moi Moi (also known as Moin Moin) is a popular dish garnish in Nigeria. It’s often served with Jollof Rice, Fried Rice, Fried Plantain, Custard, Akamu (Pap, Ogi), and other dishes. It can even be eaten as a snack on its own, with a cold soft drink to wash it down.
Moi Moi is frequently served at parties, feasts, and other special occasions due to its popularity.

Because everything is mixed off the stove before cooking, Moi Moi can be difficult to prepare. If you make a mistake in the mixing, there is no turning back once you begin cooking. If you’ve tried cooking Nigerian Moi Moi several times and still can’t get it right, I recommend watching The video at the end of this article.


I usually make a large batch of Moi Moi and freeze it, so the ingredients listed below make 12 aluminum bags of Moi Moi. Each bag is 420g in weight.

  • 1 habanero pepper
  • 4 big stock cubes
  • 5 tablespoons ground crayfish
  • 3 cigar cups or 750g Beans (Brown/Black eyed)
  • 2 big onions
  • 2 teaspoons ground nutmeg
  • 3 tatashe peppers or 800g watery tomato puree (sold outside Nigeria)
  • Salt (to taste)
  • 20cl vegetable oil
  • 2 litres of cool or warm water

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