# Bean There, Steamed That

Nigerian Moi Moi with Savory Ground Beef and Egg Layers

Meet Moi Moi’s meaty cousin: a Lagos classic reimagined for dinner with layers of ground beef and boiled eggs, all wrapped in creamy steamed bean pudding. You’ll learn to emulsify a batter, bloom spices in oil, and steam with precision, no banana leaves required.

- Serves: 4
- Cook time: 1 hour 15 minutes
- Cuisine: African
- Meal: Dinner
- Dietary: Gluten-free, Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/nigerian-moi-moi-with-savory-ground-beef-and-egg-layers-f050efac
- Image: /api/recipes/image-file?pathname=recipes%2Ff050efac-dca8-4b3d-8d52-830b58dde8d6-1777253478840.png

## Ingredients

- 2 cups black-eyed peas, soaked overnight and skins removed
- 1 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 scotch bonnet pepper, seeded
- 1/3 cup + 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 3/4 lb ground beef
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 2 tsp bouillon powder (Maggi or Knorr-style)
- 5 large eggs
- 1 cup water

## Instructions

1. Boil 4 of the eggs in a saucepan for 10 minutes until hard-cooked, then cool under running water and peel. Slice each egg into thick rounds. (Herb says: Slicing hard-boiled eggs while warm helps minimize crumbling, the yolks hold together better.)
2. In a food processor or high-powered blender, combine soaked black-eyed peas, red bell pepper, onion, scotch bonnet, and 1 cup water. Blend until very smooth and creamy, scraping the sides as needed. (Herb says: The smoother the batter, the silkier your Moi Moi. Grit makes for sad pudding.)
3. Transfer the batter to a large bowl. Whisk in 1/3 cup vegetable oil until fully incorporated and glossy.
4. In a skillet over medium heat, add 2 tbsp vegetable oil. Once shimmering, add the ground beef and cook, breaking up clumps, until browned and no pink remains, about 5 minutes.
5. Stir in tomato paste, paprika, ground ginger, ground turmeric, and bouillon powder. Cook 2 minutes until fragrant and tomato paste darkens. Remove from heat. (Herb says: Blooming spices and tomato paste in oil unlocks flavor, think of it as an edible chemistry set.)
6. Add the cooked beef mixture to the bean batter. Mix thoroughly. Taste for seasoning, and add salt if needed.
7. Beat the remaining raw egg in a small bowl, then stir it into the batter to help bind and enrich the pudding.
8. Lightly oil four 8-ounce ramekins or heatproof bowls. Divide half the bean-beef batter among them. Lay sliced hard-boiled eggs in a single layer over the batter. Top with remaining batter, smoothing the surface.
9. Cover each ramekin tightly with foil. Arrange in a large pot or Dutch oven with a rack or layer of foil rings on the bottom. Add boiling water to reach halfway up the ramekins’ sides.
10. Cover the pot and steam over medium-low heat for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
11. Remove ramekins from the pot carefully and let cool for 10 minutes before unmolding. (Herb says: Resting lets the pudding set and release steam so you get tidy slices, not a pile of bean rubble.)
12. Invert each Moi Moi onto a plate. Serve warm, garnished with extra oil if you like and a sprinkle of paprika.

## Equipment

- Food processor or high-powered blender
- Four 8-ounce ramekins or heatproof bowls
- Large steamer pot or Dutch oven with rack