Moi Moi (Nigerian steamed black-eyed pea pudding)

Name: Moi Moi (Nigerian steamed black-eyed pea pudding)
Total time: 100 min
Yield: 6
Cuisine: International
Ingredients: 2 cups (400 g) black-eyed peas, soaked for 30 minutes; 2 red bell peppers; 1–2 hot peppers (ata rodo or scotch bonnet); 1 medium onion; ½ cup (120 ml) vegetable oil; about 1 cup (240 ml) warm chicken stock or warm water; 1 halal stock cube; 2 tbsp ground dried crayfish (optional; it is a shellfish, so leave it out if you avoid shellfish); 1 tsp salt; 3 boiled eggs, quartered (optional); ewe eran leaves, small moulds or foil cups

Recipe No.: W-83

InternationalNigerian100 minServes 6

Moi Moi (Nigerian steamed black-eyed pea pudding)

Moi moi is a steamed pudding of mashed black-eyed peas with pepper and onion, a much-loved Yoruba dish in Nigeria. The batter is poured into leaves called "ewe eran" folded like pouches, or into small tins and cups, and steamed until it sets and turns soft like a savoury cake. A boiled egg is sometimes placed in the centre, and it is eaten with rice and stew or with the porridge "ogi", and it is rarely missing from weddings and festive tables.

Origin of the dish: Nigeria (associated with the Yoruba) — Served at parties and family tables, and also known in other West African countries

Photo: Moi-moi with stew.jpg by MOIBARDE, CC BY-SA 4.0 (Wikimedia Commons)

Ingredients for Moi Moi

2 cups(400 g) black-eyed peas, soaked for 30 minutes
2red bell peppers
1–2hot peppers (ata rodo or scotch bonnet)
1medium onion
½ cup(120 ml) vegetable oil
about 1 cup(240 ml) warm chicken stock or warm water
1halal stock cube
2 tbspground dried crayfish (optional; it is a shellfish, so leave it out if you avoid shellfish)
1 tspsalt
3boiled eggs, quartered (optional)
ewe eran leaves, small moulds or foil cups

Method

Rub the soaked peas between your hands to loosen the skins, cover with water so the skins float off and pour them away, and repeat until most of the skins are gone.
Blend the peas with the bell peppers, hot peppers and onion and a little water until very smooth.
Transfer to a bowl, add the oil, the warm stock, the stock cube, crayfish and salt, and mix well until the batter is like a slightly runny cake batter.
Grease the moulds or leaf pouches with oil and fill them to three quarters; add a quarter of an egg to each if you like.
Put a rack or an upturned plate in a deep pot, add water 4–5 cm deep, arrange the moulds above it and cover the pot.
Steam over low heat for 45–60 minutes until set and a skewer comes out clean, and serve hot with rice and stew.

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