Moi moi with chakalaka

Moi moi with chakalaka

This is a traditional Nigerian savoury steamed bean pudding. It’s lovely paired with chakalaka (a pepper and onion stew) and piquant smoked mackerel.

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  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins

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  • 235g can cannellini beans, drained and rinsed
  • 6 egg yolks
  • 100g double cream
  • 1 red pepper, roughly chopped
  • 1 small onion, roughly chopped
  • 1 vegetable stock cube
  • 1 tsp fish sauce
  • 1 tbsp essential Waitrose Tomato Puree
  • 210g hot smoked mackerel


  • 6 tbsp olive oil, plus a little extra for brushing
  • 1 large onion, thinly sliced
  • 4 clove/s garlic, crushed
  • 2 yellow peppers, thinly sliced
  • 2 green peppers, thinly sliced
  • 4 tomatoes, sliced


  1. To make the chakalaka, put the oil in a large pan over a low-medium heat. Add the onion and garlic, then sweat for about 7 minutes, until softened. Add the yellow and green peppers plus the tomatoes; cook for 20 minutes until softened into a chunky sauce, then season and set aside.

  2. Meanwhile, put the remaining ingredients (apart from the smoked mackerel) in a blender and whizz until smooth. Put the kettle on. Brush the insides of 4 dariole moulds with oil. Fill the moulds ¾ of the way up with the mixture, then cover each with a little foil.

  3. Put the moulds in a large, lidded frying or sauté pan and fill with hot water until it reaches halfway up the sides of the moulds. Cover the pan and cook over a medium-high heat for 30 minutes.

  4. To serve, spread the chakalaka over 4 small plates, then invert the moulds to slide out the moi mois on top. Flake the smoked mackerel (discarding any skin) onto a plate to serve alongside.


Typical values per serving when made using specific products in recipe


2,891kJ/ 697kcals



Saturated Fat












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5 out of 5 stars1 rating