A silky, savory steamed pudding of blended black-eyed beans layered with eggs, corned beef, and peppers, wrapped in banana leaves for an earthy fragrance.
Ingredients
3 cups black-eyed beans, soaked and peeled
2 red bell peppers
1 large onion
3 boiled eggs, sliced
100g corned beef
1/3 cup vegetable oil
2 bouillon cubes
1 tsp ground crayfish
Salt to taste
Banana leaves or foil cups
Instructions
1Soak beans for 2 hours, then rub between palms to remove skins. Rinse until clean.
2Blend peeled beans with red peppers, onion, and a little water until very smooth.
3Stir in vegetable oil, bouillon cubes, crayfish, and salt. Mix thoroughly.
4Pour batter into greased banana leaf wraps or foil cups, filling two-thirds full. Add sliced egg and corned beef into each.
5Steam in a covered pot for 45-60 minutes until firm and set.
6Unwrap carefully and serve warm or at room temperature.
Did You Know?
The art of wrapping moin moin in banana leaves is a skill passed from mothers to daughters, and the leaf imparts a subtle grassy flavour no foil can replicate.