Entree: Nigeria – Lagos Street Food – Moi Moi (Steamed savory pudding made from blended black-eyed peas, peppers, and spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 2 cups (400 g) peeled black-eyed peas (skins removed)
- 1 medium onion, approx. 6 oz (170 g), chopped
- 2 Scotch bonnet peppers, approx. 10–16 g each, seeded if desired and chopped
- 3 tbsp (45 ml) red palm oil (or substitute refined vegetable oil for milder color)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground crayfish (optional)
- 1 tsp (5 g) bouillon powder or 1 tsp (5 g) stock powder
- 1 tsp (6 g) ground black pepper
- 1–1½ tsp (6–9 g) salt, to taste
- 1 tsp (5 g) ground paprika or mild chili powder (optional)
- 1/4 cup (60 ml) water or light stock for blending
- 3 large hard-boiled eggs, approx. 2 oz (57 g) each, halved (optional filling)
- 2 smoked mackerel, approx. 4 oz (115 g) each, flaked (optional)
- Banana leaves or small aluminum foil cups or ramekins for steaming (no measurement required)

Instructions

1. Soak the peeled black-eyed peas in warm water for 30 minutes, then rub between your hands or against a sieve to remove remaining skins and rinse until mostly smooth.
2. In a blender, combine the peeled beans, chopped onion, chopped Scotch bonnet peppers, palm oil, vegetable oil, ground crayfish (if using), bouillon, black pepper, paprika, and 1/4 cup (60 ml) water; blend to a smooth, slightly thick batter. Scrape down and pulse until fully combined.
3. Taste the batter and adjust seasoning with salt and more pepper if needed. The batter should be pourable but thick enough to hold shape; add a tablespoon of water if too thick.
4. Prepare steaming vessels: line small tins or ramekins with banana leaf if available. Spoon a little batter into each, place a halved hard-boiled egg or a bit of flaked smoked mackerel in the center if using, then cover with more batter until 3/4 full.
5. Arrange filled containers in a large pot fitted with a steamer rack or on a trivet. Add boiling water below the rack (water should not touch the containers), cover tightly, and steam over medium heat for 40–50 minutes, checking occasionally and replenishing water as needed.
6. Remove a tin and test for doneness by inserting a toothpick or knife into the center—if it comes out clean, the moi moi is cooked. Let rest 5 minutes before unmolding.
7. Serve warm as a substantial street-food entree, with fried plantain, pap, or bread, and extra palm oil or pepper sauce on the side if desired.