Nigerian Moi Moi

Name: Nigerian Moi Moi
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Ingredients: 2 dried peeled black-eyed peas; 4 water, for soaking; 1 red bell pepper, chopped; 1 red onion, chopped; 1 Scotch bonnet chile, seeded if preferred; 2 garlic; 1 fresh ginger, grated; 1/2 red palm oil or neutral vegetable oil; 1 1/2 warm vegetable stock; 1 1/2 fine salt; 1 ground crayfish substitute or mushroom powder; 1/2 ground white pepper; 1/4 ground nutmeg; 6 moi moi leaves or lightly oiled ramekins

AuthorDanCategoryBreakfast, Nigeria, Side Dish, VegetarianDifficultyIntermediate

Savory Nigerian bean pudding made from peeled black-eyed peas, peppers and onions.

Yields1 Serving

Prep Time35 minsCook Time50 minsTotal Time1 hr 25 mins

For the smoothest pudding, use peeled beans and blend the batter very finely. Traditional moi moi leaves add a delicate aroma, but lightly oiled ramekins work well.

Ingredients

2 dried peeled black-eyed peas

4 water, for soaking

1 red bell pepper, chopped

1 red onion, chopped

1 Scotch bonnet chile, seeded if preferred

2 garlic

1 tsp fresh ginger, grated

½ cup red palm oil or neutral vegetable oil

1 ½ warm vegetable stock

1 ½ tsp fine salt

1 tsp ground crayfish substitute or mushroom powder

½ tsp ground white pepper

¼ tsp ground nutmeg

6 moi moi leaves or lightly oiled ramekins

Directions

Cover the peeled black-eyed peas with 4 cups water and soak for 30 minutes. Drain, rinse well, and remove any remaining loose skins for a smoother pudding.

Add the beans, bell pepper, onion, Scotch bonnet, garlic, and ginger to a blender. Pour in 1 cup stock and blend in batches until completely smooth with no gritty pieces.

Transfer the batter to a large bowl. Whisk in the palm oil, salt, mushroom powder, white pepper, nutmeg, and remaining stock until the mixture is silky and slightly lighter in texture.

Taste a small spoonful after microwaving it for 20 seconds, then adjust the seasoning if needed. The raw batter should pour slowly like thick pancake batter.

Soften and clean the leaves, then fold them into secure cones, or lightly oil six heatproof ramekins. Fill each container no more than three-quarters full so the pudding can expand.

Seal the leaf packets by folding the tops down, or cover the ramekins tightly with foil. Place them on a rack in a wide pot above 2 inches of simmering water.

Cover the pot and steam over medium-low heat for 45 to 50 minutes. Check the water every 15 minutes and add more boiling water as needed so the pot never runs dry.

Insert a skewer into the center of one pudding; it should emerge mostly clean and the top should feel firm and springy. Rest for 5 minutes, then serve warm alone or with pap, rice, or salad.