Moin Moin

Ingredients

• 2 cups dried black-eyed peas
• 1 red bell pepper
• 2 scotch bonnet peppers
• 1 onion
• 1/3 cup palm oil
• 2 seasoning cubes
• salt
• 2 boiled eggs, chopped (optional)
• 1 tin canned mackerel, flaked (optional)

Before you cook

• Soak the black-eyed peas in water for 20 minutes.
• Rub the soaked peas between your hands under running water to loosen and remove the skins, then rinse away the floating skins repeatedly until the peas are clean and pale.

Steps

1. Blend the skinned peas with the bell pepper, scotch bonnet and onion, using as little water as possible, until completely smooth.
2. Warm the palm oil gently in a small pan until just liquid.
3. Stir the warm oil into the bean batter along with the seasoning cubes and salt.
4. Fold in the chopped boiled egg and flaked mackerel, if using.
5. Divide the batter among foil cups or ramekins.
6. Set a rack or upturned plate in the bottom of a large pot and add a few centimetres of water.
7. Arrange the filled cups on the rack.
8. Cover the pot tightly and bring the water to a simmer.
9. Steam for 50 minutes, topping up the water if it runs low.
10. Check doneness by inserting a skewer into the centre of one cup, which should come out clean.
11. Let the moin moin cool for 5 minutes before unmolding.
12. Serve warm on its own or with bread.