Moin Moin (Steamed Bean Pudding)

Method

1. 1

   Soak the beans in water for 30 minutes, then rub them vigorously between your palms and rinse until the skins float away.

   💡 Skinning is non-negotiable — the skins make the pudding coarse and bitter.

2. 2

   Blend the peeled beans with the bell pepper, scotch bonnet, onion and about 300 ml of water until completely smooth and pourable, like pancake batter.

3. 3

   Whisk in the oil, crumbled bouillon and salt; the mixture should ribbon off a spoon.

   💡 Beat for a full minute to work in air — that's what makes moin moin light instead of dense.

4. 4

   Pour into oiled ramekins or foil cups, filling three-quarters full, and cover each with foil.

5. 5

   Stand the cups in a pot with 3 cm of simmering water, cover, and steam for 40 minutes, topping up the water as needed.

6. 6

   A skewer should come out clean. Rest 5 minutes, unmold and serve warm with jollof, custard or bread.