Gluten-Free Moi Moi (Bean Pudding)

Instructions

1. 1Place the 2 cups of hulled black-eyed peas in a bowl and cover them with water. Let them soak overnight, or for at least 4 hours. Drain the peas and rinse them very well under cool running water. Rub the peas between your hands to help remove the skins, then rinse again until most of the skins are gone.
2. 2Combine the rinsed peas with the 1 medium red bell pepper, the 1 medium onion, and the 1 small scotch bonnet pepper 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. 3Pour the smooth blended mixture into a large bowl. Add the 0.5 cup of flaked smoked fish, the 3 tablespoons of vegetable oil, the 1 cup of beef broth, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Stir everything together until it is all well combined.
4. 4Prepare your steaming containers. If using ramekins, lightly grease them. If using banana leaves, fold them into a cone or cup shape. Spoon the moi moi mixture into the prepared containers, filling them about three-quarters full. Gently place a few pieces of the 3 large hard-boiled eggs into the center of each container.
5. 5Arrange the filled containers in a steamer basket or a large pot with a tight-fitting lid. Ensure the water level in the pot is below the bottom of the steamer basket. Cover the pot and bring the water to a boil over medium-high heat (148.9-162.8°C or 150-160°C). Once boiling, reduce the heat to medium (121.1-135°C or 120-135°C) and steam for 45 to 60 minutes. The moi moi is done when it is firm to the touch and a toothpick inserted into the center comes out clean.
6. 6Carefully remove the steamer from the heat. Let the moi moi cool in the containers for at least 10 minutes before attempting to serve. This allows it to set properly.

Related Guides