Nigerian Moi Moi (Bean Pudding)

Ingredients

• 2 cups Black-Eyed Peas
• 1 medium Red Bell Pepper
• 1 medium Onion
• 0.5 small Scotch Bonnet Pepper
• 1 cup Vegetable Broth
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 2 tablespoons Ground Crayfish

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. After soaking, drain the peas and gently rub them between your hands to loosen and remove the skins. Rinse the skinned peas well.
2. 2Combine the skinned 2 cups of black-eyed peas, 1 medium red bell pepper (cored, seeded, and roughly chopped), 1 medium onion (peeled and roughly chopped), 0.5 small scotch bonnet pepper (stem removed, use gloves if sensitive), 1 cup of vegetable broth, and 2 tablespoons of vegetable oil in a blender. Blend until the mixture is completely smooth and creamy.
3. 3Stir in 1 teaspoon of salt and 2 tablespoons of ground crayfish into the blended mixture. Mix thoroughly until all the seasonings are evenly distributed.
4. 4Pour the bean mixture into individual heatproof containers, such as small bowls or ramekins. Fill each container about three-quarters full.
5. 5Place 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 50 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.
6. 6Carefully remove the containers from the steamer. Let the moi moi cool slightly in the containers for about 5-10 minutes before serving. This allows it to set further and makes it easier to handle.

Substitutions

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