Moi Moi

Ingredients

• 2 cups dried black-eyed peas
• 2 whole red bell peppers
• 1 whole Scotch bonnet chili pepper
• ½ whole onion
• 3 cloves garlic cloves
• ¼ cup palm oil
• 2 tablespoons vegetable oil
• ½ teaspoon ground ginger
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon ground crayfish (optional)

Instructions

1. 1

   Soak dried black-eyed peas in water for 30 minutes. Drain and rub between your palms to remove most of the skins, then rinse thoroughly.

2. 2

   Roughly chop red bell peppers, Scotch bonnet, onion, and garlic.

3. 3

   Add black-eyed peas, peppers, onion, garlic, and 0.5 cup water to a food processor. Blend until smooth and creamy, about 2–3 minutes.

4. 4

   Transfer blended mixture to a large bowl. Stir in palm oil, vegetable oil, ginger, salt, black pepper, and ground crayfish if using. Mix until fully combined.

5. 5

   Fill a large pot with 2 inches of water and bring to a boil. Arrange heat-safe ramekins or custard cups in a steamer basket or on a trivet above the water.

6. 6

   Pour moi moi mixture into ramekins, filling each about three-quarters full. Cover the pot with foil and place the steamer insert inside.

7. 7

   Steam for 25–30 minutes until the moi moi is set and a toothpick inserted in the center comes out clean. The texture should be firm but still moist.

8. 8

   Remove from heat, cool slightly, and gently invert onto a serving plate or serve directly in the ramekins.

Tools you’ll need

• food processor
• large mixing bowl
• large pot with lid
• steamer basket or trivet
• heat-safe ramekins or custard cups
• aluminum foil
• toothpick
• wooden spoon

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