Recipe
Nigerian Steamed Bean Pudding
A tender Nigerian steamed bean pudding with sweet peppers, onion and warm spice, served in individual portions for a savoury breakfast, starter or comforting side dish.
Ingredients
Method
25 mins prep45 mins cook70 mins total
Blend the skinned, soaked beans, pepper, tomato, onion and chilli with the oil and enough stock to make a smooth, pourable batter.
Stir in the remaining stock, crayfish if using, paprika and salt. Rest for 10 minutes, then taste for seasoning.
Pour into six greased heatproof ramekins and press an egg slice into each if using. Cover tightly with foil.
Place the ramekins in a large saucepan with boiling water reaching halfway up their sides. Cover and steam for 40–45 minutes, topping up with boiling water as needed.
Check that the centres are firm, then cool for 5 minutes before turning out or serving in the ramekins.
Notes
Use a blender in batches if needed. Ramekins, small foil dishes or wrapped banana leaves can all be used for steaming.
About this recipe
Moi moi is a Nigerian steamed bean pudding made from peeled black-eyed beans blended with peppers, onion and aromatics. The mixture cooks into a smooth, tender savoury custard with a gentle chilli warmth and a pleasingly rich finish.
Steam the batter in greased ramekins for neat individual portions, or use one larger heatproof dish and extend the cooking time until the centre is set. Serve warm on its own, with rice, or as part of a West African spread. The optional egg adds a simple contrast in texture and makes each portion especially satisfying.
