Nigerian
Moi Moi
Steamed Nigerian black-eyed-pea pudding enriched with palm oil, peppers, crayfish, and banana-leaf aroma.
8 servings · 60 minutes prep · 70 minutes cook
Ingredients
Ingredients
- 12 oz dried black-eyed peas
- 1 large red bell pepper, seeded and chopped
- 1 medium yellow onion, chopped
- 1 Scotch bonnet chile, stemmed
- 1 1/2 cups warm unsalted chicken stock, plus up to 1/2 cup more as needed
- 1/3 cup unrefined red palm oil, gently warmed until fluid
- 3 tbsp ground dried crayfish
- 1 Nigerian chicken bouillon cube, crushed
- 1 1/4 tsp Diamond Crystal kosher salt, divided
- 8 large pieces fresh or frozen banana leaf, thawed if frozen
Directions
Peel the Peas and Prepare the Leaves
- Cover the black-eyed peas with cool water and soak 45 minutes. Drain, cover with fresh water, and rub vigorously between your palms to loosen the skins. Skim away the floating skins, changing the water repeatedly, until at least 90 percent of the peas are peeled. Drain very well.
- Pass each banana-leaf piece briefly over a low gas flame or dip it in boiling water until pliable and glossy. Rinse, pat dry, and use the leaves to line eight lightly oiled 6-oz heatproof ramekins, leaving enough overhang to fold over the tops.
Blend, Aerate, and Test the Batter
- Working in batches, blend the peeled peas, bell pepper, onion, Scotch bonnet, and enough of the warm stock to keep the blades moving. Blend each batch for 2 to 3 minutes until completely smooth and no gritty bean particles remain.
- Pour the batter into a wide, large mixing bowl. Whisk in the warm palm oil, crayfish, bouillon, and 3/4 tsp salt for 3 to 4 minutes until emulsified, aerated, and slightly lighter. The batter should flow in a thick ribbon; whisk in additional warm stock 1 tbsp at a time only if it falls in heavy clumps.
- Microwave 1 tbsp batter in a small covered microwave-safe dish until fully set, 45 to 60 seconds, or steam it in a small dish for 5 minutes. Cool briefly and taste. Whisk up to the remaining 1/2 tsp salt into the raw batter only as needed; it should taste fully seasoned but not salty.
Fill, Steam, and Rest
- Divide the batter among the lined ramekins, filling each no more than three-quarters full. Tap once to release large air pockets and fold the leaf overhang over the batter. Cover each ramekin tightly with foil.
- Set a wire rack in a wide heavy pot and add 1 inch boiling water. Arrange the ramekins on the rack above the water, cover the pot tightly, and steam over medium-low heat for 55 to 65 minutes. Replenish only with boiling water as needed so the pot never runs dry.
- Test one moi moi through the center with a thin skewer; it should emerge clean, the center should reach about {{temperature:200°F}}, and the pudding should feel firm and springy, not wet or pasty. Steam for 5 to 10 minutes longer if needed.
- Remove the ramekins, uncover, and rest 10 minutes. Lift out by the leaves and serve warm, either wrapped or unmolded.
