Into a medium size pot, put in the two cups of black eyed beans and pour in water to cover the beans. Soak overnight. In the morning, gently squeeze the beans as you wash it to remove the peelings. If you are using an already peeled bean, you obviously will just soak it overnight to make it soft and making cooking fast, without the need to peel.
Place the cleaned bean in a blender and add onion to taste. Half or a whole medium sized onion will be okay here. Also add chilli pepper or fresh pepper to taste. Add 1 – 2 medium sized tomato if desired. Blend this till mixture becomes a smooth paste or pudding. If you are using already prepared bean flour, you obviously will need to skip most of the steps above and just add your blended tomato, pepper, and onion to the flour and blend into a smooth paste. Now place this bean paste or pudding into a container and add 3 – 4 teaspoonful of vegetable oil and stir. Chop your boiled egg into desired sizes and add it to this paste. If you have cooked shrimps or prawn or flaked fish or sardine, this is the time to add it to the paste. Add about a cup of water to loosen the paste a bit. It most not be too light. Scoop the paste or pudding into medium sized freezer bags or sandwich bags or aluminium cups, filling these not more than half their capacity to allow for space for the bean to expand once it is steamed. Your moimoi is half ready. Tie the mouth of the bags and place in a cooking pot with water already. Bring the pot and its content to boil under medium or full heat for about 30 minutes, with the pot covered. The bean pudding becomes steamed and on cooking, looks like a baked cake which it is… except that it is made from beans, and it is steamed rather than baked in an oven. Allow to cool for about 10 minutes before serving.
Serve your moimoi with rice, garri, or eat as a main meal on its own.m you just add water to the steamer and allow to boil for a while, you can add a tomato sauce to this and also or serve it with rice. Serve warm
Source: chefmom
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