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Description
Moi Moi leaf comes from the plant Thaumatococcus daniellii, known for its broad, flexible, and aromatic leaves. These leaves are not eaten but are used as natural wrappers for steaming dishes like Moi Moi (bean pudding) and some local rice delicacies. Cooking with Moi Moi leaves gives food a distinct earthy aroma and flavor compared to using nylon or foil.

Sources
Oyo, Ogun, Ondo, and Ekiti, as well as parts of the South-South.

Health benefits (indirect — since the leaves are not consumed directly)

• Adds a natural aroma to food without artificial flavoring.

• Eco-friendly and biodegradable compared to synthetic wraps.

• Helps retain food nutrients during steaming due to its natural sealing effect.

• The plant itself has medicinal uses in traditional medicine (e.g., the fruits are used as natural sweeteners).

Common soups or dishes you can use it for

• Moi Moi (bean pudding)

• Ekuru (steamed mashed beans)

• Some local steamed rice dishes