← Nouns Cooking · West & East African

Ingredients

• 340 g dried black-eyed beans
• 1 red pepper, chopped
• 2 Scotch bonnet chilli
• 1 Onion, chopped
• 300 ml warm vegetable stock, divided
• 80 ml Vegetable oil
• 2 tbsp red palm oil (optional)
• 1½ tsp Salt
• 3 Eggs, hard-boiled and sliced
• 2 tbsp Ground crayfish (optional)
• 100 g smoked mackerel, flaked (optional)

Method

1. Soak the beans in water for 10 min, then rub handfuls between your palms to loosen the skins. Let the skins float off, pour them away and repeat until the beans are mostly skinless. Soak for 2 hours more.
2. Drain and blend the beans with the pepper, scotch bonnets, onion and about 200 ml of the stock until completely smooth, like a thick pancake batter.
3. Pour into a bowl and stir in the oils, salt and crayfish (if using), adding the rest of the stock until it pours slowly from a spoon.
4. Oil 8 ramekins or foil cups (or fold banana leaves into cones). Fill them two-thirds full and push in slices of egg and flakes of fish, if using. Cover each tightly with foil.
5. Stand them on a rack or folded cloth in a big pot with 3 cm of simmering water. Cover and steam for 45–60 min, topping up the water, until firm and a knife comes out clean.
6. Rest for 5 min, then turn out. Serve with jollof rice, pap or on its own.

Tips

• Fish and crayfish make it non-vegetarian; crayfish is a shellfish allergen.
• Make it ahead: moi moi freezes well and reheats in the steamer or microwave.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

Sisi Jemimah Chef Lola's Kitchen Yummy Medley