Dairy-Free Moi Moi (Bean Pudding)

Instructions

1. 1Place the 2 cups of black-eyed peas in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked black-eyed peas. Rub the peas together in a bowl of fresh water to loosen their skins. Pour off the skins and water, and repeat this rinsing and rubbing process until most of the skins are removed.
3. 3Combine the peeled black-eyed peas with the 1 medium red bell pepper (cored and roughly chopped), the 1 medium onion (peeled and roughly chopped), and the 1 small scotch bonnet pepper (stem removed, optional to deseed for less heat) 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.
4. 4Add the 1/4 cup of palm oil, 1 cup of vegetable broth, 1 teaspoon of salt, 2 tablespoons of ground crayfish (if using), and 1/2 cup of smoked fish flakes (if using) to the blended pea mixture. Stir everything together thoroughly until well combined.
5. 5Pour the mixture evenly into 6 heatproof containers, such as ramekins or small foil pans. Do not fill them more than two-thirds full.
6. 6Arrange the filled containers in a steamer basket. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the bottom of the containers. Cover the steamer and steam over medium-high heat for 45-50 minutes. The moi moi is done when it is firm to the touch and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the containers from the steamer. Let the moi moi cool slightly in the containers for about 5 minutes before serving warm.

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