Faith and Ed learn how to cook a Nigerian Steamed Bean Cake from the owner of a Greensboro, African and Caribbean Restaurant.
1 c dried black eyed peas
1-2 roasted red peppers, skins removed
1 red onion
1-2 pieces chipotle peppers in adobo sauce (canned - optional)
1 tsp. canola or other oil of your choice
1 tsp. chili powder
1 tsp. turmeric
Canola oil or Pam to grease the pan
Salt and freshly ground pepper to taste
3 soft boiled eggs, peeled (optional)
Soak the beans overnight. Rinse and rub between your hands to remove skins.
Grind the beans to a smooth paste with very little water. Grind onions and peppers and add to beans. Add oil and seasonings and mix well.
Slowly add warm water and stir until the mixture coats the back of a spoon.
Oil a loaf pan or spray it with Pam. If using eggs, cut a slice off the bottom so they'll rest flat, and place in the bottom of pan. Sprinkle with salt and freshly ground black pepper.
Gently pour the bean batter over.
Cover the pan with oiled foil. Place in a bain marie (set into a roasting pan slightly larger than the loaf pan and add water to come halfway up the sides of the loaf pan). Bake for approx. 40-60 min at 350F, or until set and pulling slightly away from the edge of the pan.
Remove from the oven and bain marie. Allow to cool for 10-15 min. Gently run a knife around the edges of the pudding. Unmold onto a platter and garnish with vegetables of your choice. I used green beans and more roasted red pepper.
Moi-moi can be made with seafood and/or meat as well or just plain veggie. Moi-moi can also be cooked in the traditional banana leaf instead of the foil pan if available. A bit more difficult but more tasty and worth the effort.