Moin Moin
A dense, custardy steamed pudding made from the same skinned black-eyed pea base as akara, but steamed rather than fried, traditionally wrapped in banana leaves that impart a subtle earthy flavor. Red palm oil gives it its characteristic orange-red color, and boiled egg or flaked sardines are classically folded in, distinguishing it from its fried sibling akara.
Seafood
⚠ Contains: Egg, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups dried black-eyed peas, soaked and skinned
- 1 red bell pepper
- 1-2 scotch bonnet peppers, to taste
- 1 small onion
- 1/2 cup red palm oil
- 1 tsp salt
- 1 chicken or beef bouillon cube, optional
- 2 hard-boiled eggs, sliced
- 1 small can (100g) sardines or mackerel, flaked
- Banana leaves, or ramekins with foil, for steaming
Steps
- Soak, skin, and rinse the black-eyed peas as for akara.
- Blend the peas with the bell pepper, scotch bonnet, and onion, adding a little water as needed, into a very smooth, thick batter.
- Whisk in the palm oil, salt, and bouillon cube until well incorporated and the batter turns orange-red.
- Divide the batter into banana-leaf wraps or greased ramekins, dropping pieces of boiled egg and sardine into each portion, then seal or cover.
- Arrange in a large pot with a steaming rack, add water below the level of the wraps, cover, and steam over medium heat for 45-60 minutes until firm and set.
- Let cool slightly before unwrapping, and serve warm on its own or with bread.