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Steamed Moin Moin with Spinach and Egg

A steamed Nigerian bean pudding made from blended black-eyed peas, spinach, and a whole egg tucked into each portion.

Ingredients

  • 2 cups dried black-eyed peas, soaked 1 hour and peeled
  • 1 red bell pepper, roughly chopped
  • 1 small onion, roughly chopped
  • 1 scotch bonnet pepper optional, to taste
  • 3 tbsp red palm oil or olive oil
  • 1 cup low-sodium vegetable broth or water
  • 2 cups fresh spinach, chopped
  • 4 hard-boiled eggs, halved
  • 1 small carrot, finely diced
  • 1 tsp ground crayfish optional
  • 1 tsp ground ginger
  • to taste salt

Instructions

  1. Drain the soaked black-eyed peas and blend with the bell pepper, onion, scotch bonnet, and broth until smooth and creamy.
  2. Pour the batter into a large bowl and stir in the palm oil, ginger, crayfish if using, and salt.
  3. Fold in the chopped spinach and diced carrot.
  4. Spoon the batter into small heatproof ramekins or foil wraps, filling each about two-thirds full, and nestle half a boiled egg into each.
  5. Cover the ramekins tightly with foil and place in a large pot fitted with a steaming rack; add water below the rack level.
  6. Steam over medium heat for 45-50 minutes, topping up water as needed, until a skewer inserted comes out clean.
  7. Let cool slightly before unmolding and serving warm.