Nut-Free Moimoi
Delight in the rich, flavorful experience of Nut-Free Moimoi, a nut-free variation of a beloved Nigerian steamed bean pudding. Made from black-eyed peas, smoky fish, and vibrant red bell peppers, this recipe is packed with protein and irresistible savory notes. The creamy blend is seasoned with tomato paste, bouillon powder, and a hint of cayenne, then steamed to perfection in banana leaves or ramekins for authentic presentation. Free from nuts but full of flavor, this dish is ideal for those with dietary restrictions or anyone looking to enjoy a healthier, allergen-friendly twist on traditional moimoi. Perfect as a hearty main or side dish, it pairs beautifully with rice, pap, or your favorite accompaniments.
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Recipe Information
Ingredients
- 2 cups Dried black-eyed peas
- 2 medium Red bell peppers
- 1 large Onion
- 0.5 cup Vegetable oil
- 2 tablespoons Tomato paste
- 2 large Eggs
- 1.5 cups Water
- 0.5 cup Smoked fish
- 1 teaspoon Salt
- 1 tablespoon Bouillon powder
- 0.5 teaspoon Ground cayenne pepper
- 1 pkg Banana leaves or ramekins
Instructions
Begin by soaking the black-eyed peas in water for about 30 minutes. This will make it easier to remove the skins.
After soaking, rub the black-eyed peas between your palms to remove the skins. Rinse several times until all skins are removed and the water runs clear.
In a blender, combine the peeled black-eyed peas, red bell peppers, onion, and water. Blend until smooth and creamy.
Transfer the blended mixture into a large mixing bowl.
Add the vegetable oil, tomato paste, salt, bouillon powder, and cayenne pepper to the bean mixture, stirring gently to combine.
Beat the eggs in a separate bowl, then incorporate them into the mixture, stirring well.
Add the smoked fish, ensuring it's evenly distributed throughout the mixture.
Prepare your steaming vessel by either lining it with banana leaves or greasing ramekins. If using banana leaves, secure them into a pocket shape to hold the batter.
Pour the batter into the prepared banana leaves or ramekins, leaving some space at the top to allow the moimoi to expand during cooking.
Place the filled vessels in a steamer or a large pot with a rack and a shallow amount of boiling water at the bottom. Ensure the water doesn't touch the vessels.
Cover the steamer or pot tightly with a lid. If needed, use aluminum foil beneath the lid to ensure no steam escapes.
Steam the moimoi for about 60 minutes, checking occasionally to ensure there's enough water in the pot. Add more water as needed, not splashing onto the moimoi.
Once firm and cooked through, remove the moimoi from the heat and allow it to cool slightly before serving.
Serve warm, either alone or with rice, pap, or any preferred accompaniment.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 77.9 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 34.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2571 mg | 55% | |
*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.
