Moi Moi: Steamed Nigerian Bean Pudding

Ingredients and method

Ingredients

• 1 1/2 US cups dry whole black-eyed peas, measured before soaking and peeling
• 1 medium red bell pepper, stemmed, seeded and chopped
• 3/4 US cup chopped onion
• 1/2 to 1 Scotch bonnet or habanero, stemmed; omit for a mild batch
• 1/4 US cup neutral vegetable oil, plus a little for greasing
• 2 tablespoons ground Nigerian dried crayfish, optional; contains crustacean shellfish
• 1/2 teaspoon fine salt, plus more only after checking a cooked sample
• 3/4 US cup cool water (180 ml) to start blending, plus more by the tablespoon as needed
• Freshly boiled water for the steamer

Method

1. Sort and rinse the beans. Cover with cool water for 15–30 minutes, until the skins loosen. Rub small handfuls together, then add water and pour the floating skins through a sieve, keeping the beans in the bowl. Repeat until almost all skins are gone. Drain; cover the peeled beans with fresh water and refrigerate for about 2 hours to soften further, then drain well.
2. Set out a strong blender, a large bowl, a lidded steamer or wide pot with a raised steaming rack, and 6–8 heat-safe 8-ounce ramekins. Check that the cups fit upright with space for steam; plan two batches if necessary. Lightly oil the ramekins. Use room-temperature cookware and follow its manufacturer’s heating instructions.
3. Blend the drained beans with the bell pepper, onion, optional hot pepper and the starting water, in batches if needed. Stop and scrape with the machine switched off. Add water a tablespoon at a time only until the mixture moves freely and becomes very smooth. It should pour in a thick ribbon, not run like broth.
4. Stir the oil, salt and optional crayfish into the bean mixture. Do not taste it raw. For a seasoning check, steam a teaspoon in a small heat-safe cup until fully set, then cool and taste. Adjust the main mixture if needed.
5. Fill each ramekin no more than two-thirds full and cover it snugly with foil. Bring water below the rack to a steady simmer; the water must not touch the cups. Set the ramekins on the rack and cover the pot. Keep the remaining batter refrigerated if steaming in batches.
6. Steam over steady medium-low heat. Start checking a cup at about 45 minutes; larger portions can take an hour or longer. Every 15 minutes, check the water and carefully add boiling water down the side if needed. Never let the pot run dry or pour water into the pudding. Open the lid away from your face.
7. Check the middle of a pudding: it should be set, with no flowing batter, and a thin knife should emerge without wet bean paste. If still loose, re-cover and steam longer. Lift out with heatproof grips and rest about 10 minutes before serving from the cups or turning out. Texture firms as the pudding stands.