Akara and moi-moi: two dishes from black-eyed beans

Akara and moi-moi are both made from black-eyed beans, and both are in the appetisers on our menu. They start the same way and end up very different.

The bean paste

For both dishes, black-eyed beans are soaked and rubbed to take the skins off. The peeled beans are blended with peppers and onions into a smooth paste. What happens next decides which dish you get.

Akara

For akara, the paste is whipped to add air, seasoned and fried by the spoonful in hot oil. The fritters come out golden and crisp outside, and light and fluffy inside. In Nigeria akara is a common breakfast, often eaten with pap (a smooth maize porridge) or bread.

Moi-moi

For moi-moi, the paste is mixed with oil, stock and seasoning, and often with extras such as boiled egg, fish or crayfish. It’s poured into leaves, tins or small containers and steamed until set. It comes out soft and smooth, like a savoury pudding, and orange from the peppers and oil.

What’s in ours

Our moi-moi contains fish and egg. If you have an allergy to either, choose akara or another dish, and tell us when you order. Our guide to allergies and dietary needs has more.

How to eat them

Both are good as starters. Moi-moi is also often eaten as a side, next to jollof or fried rice.

Try them

Find akara and moi-moi in the appetisers on our menu. There’s more on the same beans in our guide to beans on the menu.