Moi Moi (Steamed Bean Pudding)

• •2 cup Dried Black-Eyed Peas (soaked overnight or for at least 4 hours, then peeled)
• •1 large Red Bell Pepper (deseeded and roughly chopped)
• •1 piece Scotch Bonnet Pepper (deseeded for less heat, optional)
• •1 medium Red Onion (roughly chopped)
• •1 cup Vegetable Oil
• •2 piece Bouillon Cubes (crushed (Maggi or Knorr))
• •to taste Salt
• •1 piece Smoked Mackerel (flaked, bones removed, or 2 hard-boiled eggs, sliced, or 1/2 cup corned beef)
• •1.5 cup Water (for blending, plus more as needed)
• •8 piece Moi Moi Leaves (or small ramekins/foil cups for steaming)

Instructions

1. 1

   Begin by soaking your dried black-eyed peas overnight or for at least 4 hours. Once softened, rub them between your palms or use a blender on a pulse setting with water to remove the skins. Drain and rinse thoroughly until all skins are gone and you have clean, peeled beans.

2. 2

   In a blender, combine the peeled beans, red bell pepper, scotch bonnet (if using), and chopped red onion. Add about 1 to 1.5 cups of water gradually, blending until you achieve a very smooth, lump-free paste. The consistency should be thick but pourable, similar to pancake batter. Add a little more water if necessary to achieve this.

3. 3

   Pour the bean paste into a large mixing bowl. Add the vegetable oil, crushed bouillon cubes, and salt to taste. Whisk vigorously for about 5 minutes using a whisk or electric mixer. This incorporates air, making the Moi Moi light and fluffy. The mixture should lighten slightly in color and become airy.

4. 4

   Gently fold in your chosen protein (flaked smoked mackerel, sliced hard-boiled eggs, or corned beef) into the bean mixture. Be careful not to overmix, especially if using eggs.

5. 5

   Prepare your steaming containers. If using Moi Moi leaves (ewe eran), fold them into cone or cup shapes. If using ramekins or foil cups, lightly grease them with a little oil to prevent sticking. Set up your steamer by filling the pot with water and placing a steaming rack inside. Bring the water to a boil.

6. 6

   Carefully ladle the Moi Moi mixture into your prepared containers, filling them about two-thirds full. Arrange them in the steamer basket, ensuring they don't block the steam flow.

7. 7

   Place the steamer basket into the pot, cover tightly, and reduce heat to medium. Steam for 45-50 minutes, or until the Moi Moi is firm to the touch and a toothpick inserted into the center comes out clean. Cooking time may vary depending on the size of your containers.

8. 8

   Once cooked, carefully remove the Moi Moi from the steamer. Allow it to cool slightly before serving. It can be enjoyed warm or at room temperature.

Chef's Tips

• 💡For easier peeling of black-eyed peas, you can use a food processor with a dough blade or a blender on pulse with some water to gently agitate and loosen the skins.
• 💡Whisking the bean paste vigorously is crucial for light and airy Moi Moi; don't skip this step!
• 💡If you don't have a dedicated steamer, you can improvise by placing a heatproof rack or empty cans in a large pot with a lid, then adding water up to the level of the rack.
• 💡Moi Moi can be made ahead and reheated gently in the microwave or steamer.