Moin Moin
Steamed bean pudding, silky inside and packed with protein. The dish that separates people who can actually cook from people who can’t.
Method
Soak the black-eyed peas for at least 2 hours, then rub between your palms under running water to loosen and remove the skins. Discard the skins.
Blend the peeled beans with the bell pepper, scotch bonnet, and onion, adding just enough water to get a smooth, thick batter. It should be pourable but not watery.
Whisk in the oil, crumbled bouillon cubes, ground crayfish, and salt. The batter should taste well-seasoned before cooking, since nothing gets added after.
Line your ramekins or foil containers, or fold banana leaves into cups. Pour in the batter about two-thirds full.
Push a piece of egg and a few shrimp or corned beef pieces into the center of each portion.
Arrange the containers in a large pot with a steaming rack, add water below the rack level, cover, and steam for 45 to 60 minutes. Top up boiling water if it runs low; never let the pot boil dry.
Check doneness with a skewer or knife; it should come out clean. Let the moin moin rest for 10 minutes before unmolding.
Ingredients
Serves 8