morsels45

morsels45 said

Moi moi

Steamed bean pudding, soft all the way through, with pepper and onion in it.

Moi moi
Photo: ProVeg International, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make moi moi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Steamed in leaves or tins

90 minutes · serves 6 · Medium

What you need

  • 400g black-eyed beans, soaked and peeled
  • 1 red onion
  • 2 red peppers
  • 1 scotch bonnet
  • 100ml oil
  • 1 tsp ground crayfish, optional
  • 2 hard-boiled eggs, sliced
  • 300ml warm water
  • Salt

What you do

  1. 1Rub the soaked beans between your palms under water until the skins float off. Keep rinsing until they are all gone. This takes 15 minutes and there is no shortcut.
  2. 2Blitz the peeled beans with the onion, peppers, chilli and just enough water to move the blades. It should be thick, not runny.
  3. 3Beat in the oil and salt. Beat it for longer than feels necessary — air is what makes it light.
  4. 4Pour into greased ramekins or foil parcels, pushing a slice of egg into each.
  5. 5Steam, covered, for 50 minutes. Test with a skewer: clean means done.
  6. 6Turn out. It should be firm enough to slice and soft enough to spoon.

With tinned beans

50 minutes · serves 4 · Easy

What you need

  • 2 tins black-eyed beans, drained and rinsed
  • Onion
  • Red pepper
  • Oil
  • Egg

What you do

  1. 1The skins are already off, which saves the worst part.
  2. 2Blitz, beat, steam 40 minutes. Slightly denser.