Classic Moin Moin with Egg & Crayfish

⏱ 90 min · Serves 6

Silky, deeply savoury and wonderfully aromatic, this West African steamed black-eyed pea pudding is comfort food at its finest. Blended with peppers, onion and dried crayfish then gently steamed until set, each portion hides a hard-boiled egg inside for a satisfying surprise. Perfect for sharing at the table or packing for a special lunch.

Per serving: 318 kcal · 18.0g protein · 32.0g carbs · 13.0g fat

Ingredients

• 500g dried black-eyed peas (soaked overnight and skins removed)
• 1 medium red onion, roughly chopped
• 2 red bell peppers, deseeded and roughly chopped
• 2 scotch bonnet chillies (deseed for less heat)
• 3 tbsp ground crayfish (dried shrimp powder)
• 80ml vegetable or palm oil
• 1 tsp fine sea salt
• 1 tsp bouillon powder (e.g. Maggi)
• 200ml warm water
• 6 small hard-boiled eggs, peeled
• Banana leaves or foil for wrapping

Method

1. Drain and rinse the soaked, skin-removed black-eyed peas. The easiest way to remove skins is to rub handfuls together under water and skim the floating skins off.
2. Add the peas to a blender along with the red onion, red peppers and scotch bonnets. Blend in batches with the warm water until very smooth — the batter should be the consistency of thick double cream.
3. Pour the batter into a large bowl. Add the ground crayfish, oil, salt and bouillon powder. Whisk vigorously for 2 minutes to aerate the mixture; this gives a lighter texture.
4. Taste and adjust seasoning. The batter should be well-seasoned as flavour mellows during steaming.
5. Prepare your wrapping: if using banana leaves, cut into 30cm squares, wipe clean and briefly pass over a flame to soften. Alternatively, use double layers of foil squares.
6. Spoon about 4–5 tbsp of batter into the centre of each wrapper. Place one hard-boiled egg in the middle and spoon another 2–3 tbsp of batter over to cover it. Fold and seal tightly — banana leaves with kitchen twine or foil crimped shut.
7. Arrange the parcels standing upright in a steamer basket set over a large pot of simmering water. Cover tightly and steam for 45–50 minutes, topping up water as needed, until the moin moin is set and pulls away cleanly from the wrapper.
8. Remove from the steamer and allow to rest for 5 minutes before unwrapping. Serve warm with jollof rice, pap (ogi) or simply on their own.