A steamed pudding of blended black-eyed peas, onion and pepper, enriched with red palm oil — this meatless home version, without the crayfish or egg some cooks add, is common on fasting days.
Soak the beans
Soak the black-eyed peas in warm water until the skins loosen.
Peel and rinse
Rub off the loosened skins, discard them, and rinse the peeled beans clean.
Blend the base
Blend the peeled beans with the onion, scotch bonnet peppers, red bell pepper and just enough water to make a thick, smooth batter.
Season and aerate
Whisk the red palm oil, vegetable stock and salt into the batter until it lightens and looks slightly fluffy.
Fill the wraps
Pour the batter into small ramekins, foil parcels or banana-leaf wraps, filling each about three-quarters full.
Steam until set
Steam the filled wraps over simmering water until the moi moi is firm and set all the way through.
Rest before unwrapping
Let the moi moi cool slightly in its wraps before unwrapping.
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