Dairy-Free Moi Moi (Bean Pudding)

Instructions

1. 1Place the 2 cups of black-eyed peas in a large bowl and cover with water. Let them soak for at least 4 hours or overnight. After soaking, drain the peas and rub them together between your hands to remove the skins. Rinse the peeled peas thoroughly.
2. 2Combine the peeled black-eyed peas, 1 large red bell pepper (cored, seeded, and roughly chopped), 1 medium onion (peeled and roughly chopped), and 1/2 small scotch bonnet pepper (stem removed, seeds can be left in for more heat or removed for less) in a blender. Blend until the mixture is completely smooth. You may need to do this in batches depending on the size of your blender.
3. 3Add the 2 tbsp of vegetable oil, 1 cup of chicken broth, 1 tbsp of ground crayfish, 1 tsp of salt, and 1/2 tsp of black pepper to the smooth pea mixture in the blender. Blend again for about 30 seconds until everything is well combined.
4. 4Lightly grease 6 heatproof containers (such as ramekins or small bowls) with a little of the 2 tbsp of vegetable oil if desired, though this is optional. Pour the blended mixture evenly into the prepared containers, filling each about three-quarters full.
5. 5Prepare your steamer. This can be a dedicated steamer pot or a large pot with a tight-fitting lid. Add water to the bottom of the pot, ensuring the water level is below the top of the containers you will be placing inside. Bring the water to a rolling boil over medium-high heat.
6. 6Carefully place the filled containers into the steamer. Cover the steamer tightly with the lid. Reduce the heat to medium-low and steam for 45-60 minutes. The moi moi is done when it is firm to the touch and a toothpick inserted into the center comes out clean.
7. 7Once cooked, carefully remove the containers from the steamer. Let the moi moi cool in the containers for at least 10 minutes before serving. This allows it to set further. Serve warm or cold.

Related Guides