Keto Moi Moi with Coconut Flour

Ingredients

• 1 cup Black-eyed peas (soaked overnight, skinned)
• 1/4 cup Coconut flour
• 1/2 medium Red bell pepper (chopped)
• 1/2 medium Onion (chopped)
• 1/4 small Scotch bonnet pepper (optional, chopped)
• 1 cup Beef broth
• 2 tablespoons Palm oil
• 1 teaspoon Salt
• 4 large Hard-boiled eggs (optional, quartered)
• 1 cup Mackerel (cooked, flaked)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. In a blender, combine the 1 cup of soaked and skinned black-eyed peas, the 1/4 cup of coconut flour, the 1/2 medium chopped red bell pepper, the 1/2 medium chopped onion, the 1/4 small chopped scotch bonnet pepper (if using), and the 1 cup of beef broth. Blend the mixture until it is completely smooth.
2. 2Add the 2 tablespoons of palm oil and the 1 teaspoon of salt to the blended mixture and stir well to combine. Carefully pour the mixture into four ramekins or small baking dishes.
3. 3If desired, gently place the 4 large quartered hard-boiled eggs and the 1 cup of cooked, flaked mackerel into the mixture in each ramekin.
4. 4Place the filled ramekins into a larger baking pan. Carefully pour hot water into the baking pan, ensuring the water level reaches about halfway up the sides of the ramekins. Bake for 45 to 50 minutes, or until the moi moi is firm to the touch when gently pressed in the center.
5. 5Allow the moi moi to cool slightly in the ramekins before serving. This helps it to set further and makes it easier to remove.

Substitutions

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