Gluten-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 overnight. Drain and rinse the soaked peas. Rub the peas between your palms to loosen the skins, then rinse away the skins until most are removed.
2. 2Combine the peeled peas, 1 medium Red Bell Pepper (cored and roughly chopped), 1/2 small Scotch Bonnet Pepper (stem removed), and 1 medium Onion (peeled and roughly chopped) in a blender. Blend until the mixture is very smooth, adding a tablespoon or two of water if needed to help the blender move.
3. 3Pour the smooth pea mixture into a large bowl. Add the 1/2 cup Palm Oil, 1 cup Vegetable Broth, 1 tsp Salt, and 2 tbsp Ground Crayfish. Stir everything together thoroughly until well combined.
4. 4Lightly grease 6 individual ramekins or small heatproof containers. Carefully pour the moi moi mixture into each container, filling them about 3/4 full. If using, place slices of the 3 whole Hard-Boiled Eggs into the center of the mixture in each container.
5. 5Arrange the filled containers in a steamer basket set over a pot of boiling water. Ensure the water level is below the bottom of the containers. Cover the steamer tightly and steam for 45 to 55 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 containers from the steamer. Let the moi moi cool in the containers for at least 10 minutes before attempting to serve. This allows it to set further.

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