Saucepan@saucepan · Shared this recipeFollowAfrican · lunchMoi Moi Recipe - Nigerian Bean PuddingA savory Nigerian steamed bean pudding made from black-eyed peas, peppers, and spices, baked until firm and served warm.total12 hrprep30 mincook2 hr 30 minservings12Original recipe on celebrationgeneration.comKeep this recipeAdd a copy of Moi Moi Recipe - Nigerian Bean Pudding to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 lb Dry Black Eyed Peas2 Large Red Bell Peppers1 Large Onion2 Habanero Peppers2 Garlic Cloves, pressed2 cubes Chicken or Vegetable Bouillon2.5 tsp Salt1 tsp Smoked Paprika0.333 cup Vegetable OilStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large bowl, cover the beans with hot water and let them soak for 1 hour. Drain the water, transfer the beans to a food processor, and pulse about ten times to break them up slightly. Return the beans to the large bowl, cover with hot water, and agitate – the skins will start to float.2Step 2: Use a slotted spoon to skim off the floating skins and discard them. Stir the beans with your hands, rubbing them together as you go – more skins will float. Skim those off and repeat.3Step 3: Once skins stop floating, pour the water off carefully – it will bring more skins with it. Scoop any bits of skins off the surface of the beans – sometimes they don't get carried off by the water. Cover with more water and repeat.4Step 4: Once you are happy with the amount of skins removed, cover the beans with hot water one more time and allow them to soak overnight.5Step 5: Preheat the oven to 350 F / 180 C. Liberally spray two glass bread pans (or several ramekins) with cooking spray and set aside.6Step 6: Chop and seed the bell and habanero peppers, peel and chop the onion. Add the peppers, onion, garlic, and bouillon cubes to the food processor and process until smooth.7Step 7: Drain the beans, add them to the food processor, and process until smooth. Add a little water if needed to get it going – but not a lot. Let the food processor run for about 5 minutes, though your time may vary.8Step 8: Once smooth, add salt, paprika, and vegetable oil, and blitz again until well incorporated.9Step 9: Place each bread pan into a larger baking dish. Add water to the large baking dish until it comes about halfway up the sides of the moi-moi dish. Cover tightly with aluminum foil and transfer to the oven.10Step 10: Bake for about 2 – 2 ½ hours, until the sides of the moi-moi start to pull away from the baking dish. Allow to cool a little before inverting onto a serving plate.11Step 11: Serve warm and enjoy!getsaucepan.com/r/5586d2b4-2490-4054-b3bc-61de83a6e82d · Original: https://celebrationgeneration.com/moi-moi-recipe/
