Moi-Moi (Beans Pudding)

Soak beans in water for about 10 minutes, remove the beans skin and if the skin peels off easily, then it is ready to be peeled.

You can either peel the beans by hand or with the use of a blender or food processor.

Soak beans in clean water and leave for some few hours to soften.

Boil fish with salt, seasoning and onions for about 5-7 minutes, set aside to cool.

De-bone and flake fish.

When you are ready to make the moi moi,

Add beans in bits to a blender, add red bell pepper, ata rodo and onions, enough water to cover and blend till very smooth.

Pour beans batter in a big bowl

Add seasoning, ginger, garlic (if using) ground crayfish, and salt to the pureed beans and beat with a wooden ladle (omo irogun/turning stick) for about 10 minutes to incorporate air in the beans batter. This is just to achieve a fluffy and light moi moi. Alternatively, use a hand blender or mixer to make the job easier.

Add vegetable oil or palm oil and you can use the combination of the two like I did (heat up the palm oil/vegetable oil for 2-3 minute on a medium heat or simply microwave)

Stir for another 3-5 minutes till well combined.

Place a pan on a medium heat, add water and leave to boil while you continue with the beans

Using a scoop/soup spoon, add beans batter in the nylon bag/moi-moi mold in bits, add all the toppings you want then tie the beans tightly and also leave a bit of space between the beans batter and the knot to allow for expansion during cooking. Continue this process till you have exhausted all the batter.

Add the tied bags to the already boiling water in the pan, reduce the heat if on high, add a little more to the pan and cover tightly.

Cook for about 40-50 minutes or till beans is set. (Check the pan from time to time to make sure the water does not dry out as this will burst the bags and ruin the moi moi).

Take it off the heat and allow to cool.