Moi Moi

Mọ̀í-mọ̀í

Ingredients9

• black-eyed peas400 g
• onion1
• red bell pepper1
• Scotch bonnet pepper1
• palm oil80 ml
• ground crayfish2 tbsp
• bouillon cube1
• salt1 tsp
• water250 ml

Method

1. Soak the black-eyed peas for several hours, then rub off and discard the skins and rinse the peeled beans.
2. Blend the beans with onion, red bell pepper, Scotch bonnet, and just enough water to make a smooth, thick batter.
3. Stir in palm oil, ground crayfish, crumbled bouillon, and salt until the mixture is evenly combined and pourable but not thin.
4. Spoon the batter into greased ramekins, banana-leaf parcels, or a heatproof tin, filling each about three-quarters full.
5. Steam over simmering water, covered, for 45 to 60 minutes until firm and set in the center.
6. Rest briefly, then unmold and serve warm.