Nigerian Moi Moi with Blended Beans and Peppers

• •1.5 cup Black-eyed peas (dried)
• •1 piece Red bell pepper (large, deseeded)
• •0.5 piece Scotch bonnet pepper (or 1 whole for more heat, deseeded for less)
• •1 medium Onion (roughly chopped)
• •0.5 cup Vegetable oil
• •2 piece Bouillon cube (crushed, e.g., Maggi or Knorr)
• •1 tsp Salt (or to taste)
• •1.5 cup Water (or as needed, plus more for steaming)
• •2 piece Hard-boiled eggs (sliced (optional filling))
• •0.5 cup Canned corned beef (flaked (optional filling))
• •10 piece Aluminium foil (6x6 inch squares, or ramekins/banana leaves)

Instructions

1. 1

   Soak the dried black-eyed peas in plenty of cold water for at least 4 hours, or preferably overnight. After soaking, rub the beans between your palms or use a blender on a pulse setting with water to loosen the skins. Drain and carefully peel all the skins off the beans. This is crucial for a smooth Moi Moi.

2. 2

   Combine the peeled beans, red bell pepper, scotch bonnet pepper, and chopped onion in a blender. Add 1 cup of fresh water and blend until extremely smooth. This may take several minutes, scraping down the sides as needed. The smoother the paste, the better the Moi Moi texture.

3. 3

   Pour the smooth bean paste into a large mixing bowl. Stir in the vegetable oil, crushed bouillon cubes, and salt. Gradually add the remaining 1/2 cup of water, or more if needed, until the batter has a consistency similar to a thick pancake batter – it should be pourable but not watery. Mix thoroughly to ensure all ingredients are well combined.

4. 4

   Prepare your steaming vessels: if using foil, lightly grease each square. If using ramekins, grease them too. If using banana leaves, quickly pass them over an open flame or dip in hot water to soften, then form into cones. Fill each vessel about two-thirds full with the Moi Moi batter.

5. 5

   If using optional fillings like sliced hard-boiled eggs or flaked corned beef, gently place a few pieces into the center of each filled Moi Moi portion.

6. 6

   Arrange the filled vessels in a large pot or steamer basket. Add enough water to the pot to come about one-quarter to one-third of the way up the sides of the vessels (ensure the water does not touch the Moi Moi batter). Bring the water to a boil, then reduce heat to medium-low, cover tightly, and steam.

7. 7

   Steam for 45-60 minutes, or until a skewer inserted into the center of a Moi Moi comes out clean. The cooking time will vary depending on the size of your molds and the heat. Check the water level periodically and replenish with hot water if necessary. Once cooked, carefully remove the Moi Moi from the steamer.

Chef's Tips

• 💡**For a Silky Smooth Texture:** The key is thorough blending. Don't rush this step. If your blender struggles, add a little more water, blend, then adjust consistency later. You can also pass the blended paste through a fine-mesh sieve for ultimate smoothness.
• 💡**Preventing Waterlogging:** Ensure the water level in your steaming pot is below the top of your Moi Moi molds. If water seeps in, your Moi Moi will be watery.
• 💡**Testing for Doneness:** A skewer or toothpick should come out clean when inserted into the center. If it's still wet or gooey, continue steaming.
• 💡**Flavor Boost:** For a richer flavor, you can add a tablespoon of ground crayfish to the batter with the seasonings.