Low Sodium Moimoi
Indulge in the authentic flavors of Nigeria with this Low Sodium Moimoi, a lighter twist on the beloved traditional bean pudding. Made with wholesome black-eyed peas, vibrant red bell peppers, and a dash of aromatic spices like paprika, garlic, and ginger, this recipe is thoughtfully crafted to reduce sodium without compromising on taste. Flaked smoked fish and ground crayfish lend a delightful umami depth, while boiled egg slices add extra richness. Steamed to perfection with a hint of bay leaf essence, this nutrient-packed dish is perfect as a hearty side or a satisfying main course. With a prep-and-cook time that rewards your effort, this low-sodium Moimoi is a fantastic, kidney-friendly option for those craving a healthy and flavorful bite.
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Recipe Information
Ingredients
- 2 cups black-eyed peas
- 1 medium red bell pepper
- 1 medium onion
- 1 small scotch bonnet pepper
- 1 cup olive oil
- 2 cups warm water
- 1 cup smoked fish (like mackerel), deboned and flaked
- 2 large boiled egg
- 2 tablespoons ground crayfish
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 0.5 teaspoon black pepper
- 2 whole bay leaves
Instructions
Soak the black-eyed peas in water for at least 6 hours or overnight. This will ease the peeling process.
After soaking, peel the black-eyed peas by rubbing them between your palms until most of the skins have separated.
Rinse the beans under running water to wash away the skins. Repeat the process until most of the skins are removed.
In a blender, combine the peeled beans, red bell pepper, onion, and scotch bonnet pepper. Add a cup of warm water and blend until smooth.
Transfer the blended mixture into a large bowl. Gradually stir in the remaining cup of warm water, olive oil, smoked fish, ground crayfish, paprika, garlic powder, ground ginger, and black pepper and mix until well incorporated.
Grease small heat-proof bowls or aluminum foil bags lightly with some olive oil. Pour the bean mixture into the prepared containers, filling each about three-quarters full.
Place a slice of boiled egg in the center of each container, ensuring it is submerged in the bean mixture.
Prepare a large pot, and place a rack or steamer basket inside. Add water just below the rack level. Place the containers on the rack, cover them with aluminum foil or pot lids.
Add bay leaves to the water to infuse the moimoi with a subtle flavor.
Cover the pot with a tight-fitting lid. Steam on medium heat for about 60-75 minutes. Check the water level occasionally and add more water if necessary to ensure continuous steaming.
To check for doneness, insert a toothpick into the center of the moimoi; it should come out clean.
Allow the moimoi to cool slightly before serving. Enjoy it warm as a main dish or a side.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.6 g | 361% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2225 mg | 97% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 23.4 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 29.6 mcg | 148% | |
| Calcium | 257 mg | 20% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3068 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
