Moi Moi (Steamed Bean Pudding) - Egg-Free

Ingredients

• 2 cups Black-eyed peas (hulled)
• 1 medium Red bell pepper
• 1/2 small Scotch bonnet pepper
• 1 medium Onion
• 1/2 cup Vegetable oil
• 1 cup Fish or vegetable stock
• 2 tablespoons Ground crayfish (optional)
• 1 teaspoon Salt

Instructions

1. 1Place the 2 cups of hulled black-eyed peas in a large bowl and cover generously with water. Let them soak for at least 3 hours or overnight.
2. 2Drain the soaked peas. Rub the peas between your palms to loosen and remove the skins. Rinse the peas thoroughly under cold running water until the water runs clear. Place the clean peas in a blender.
3. 3Add the 1 medium red bell pepper (cored and roughly chopped), the 1/2 small scotch bonnet pepper (stem removed, if desired for less heat), and the 1 medium onion (peeled and roughly chopped) to the blender with the peas. Blend until the mixture is completely smooth. You may need to stop and scrape down the sides of the blender a few times.
4. 4Pour the smooth blended mixture into a large bowl. Add the 1/2 cup of vegetable oil, 1 cup of fish or vegetable stock, 2 tablespoons of ground crayfish (if using), and 1 teaspoon of salt. Stir everything together very well until thoroughly combined.
5. 5Lightly grease 4 individual ramekins or prepare moi moi leaves if you are using them. Pour the bean mixture evenly into the prepared ramekins or leaves, filling them about three-quarters full.
6. 6Place the filled ramekins or leaves into a steamer pot. Add enough water to the pot so it comes about 1-2 inches up the sides of the containers, but not so high that it will touch the mixture. Cover the steamer pot tightly and steam over medium heat for 45 to 60 minutes. The moi moi is ready when it is firm to the touch and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the moi moi from the steamer. Let the moi moi cool slightly in its containers for about 5-10 minutes before serving.

Related Guides