Moi-moi Or Akara (bean Cake) & Custard/pap/oatmeal Recipe

Soak and skin the beans

Rinse the 2 cups of dried black-eyed peas under running water. Soak for 20–30 minutes if time allows to soften skins. To remove skins: rub the peas between your hands in a bowl of water, pouring off foamy skins that float. Repeat until most skins are gone. Drain.

Blend peppers and beans

In a blender, combine drained beans, 1 cup de-seeded red bell pepper, 1 scotch bonnet (or adjust to heat preference), and the large onion. Add about 1 to 1 1/2 cups of water gradually and blend to a smooth, thick batter. Scrape down sides and blend in short bursts so mixture is smooth but not too watery. Aim for batter with the consistency of pancake batter—thick but pourable.

Season the batter

Pour the blended batter into a large bowl. Stir in 6 tbs vegetable oil (or a mix of vegetable and 2 tbs palm oil for color), 1 tsp salt, 1 crushed bouillon cube, and 1 tsp ground crayfish if using. Taste a small spoonful (lightly cooked or use a microwave test) and adjust seasoning as needed. If too thick, add up to 1/4 cup water; if too thin, add a tablespoon of ground bean crumbs or let batter sit for 10 minutes to thicken.

Prepare molds

Prepare 8 small tins or ramekins by lightly oiling them or line with banana leaves or foil. If using sliced hard-boiled eggs, place a slice and/or a bit of the optional filling (bell pepper strips or corned beef) into each mold for garnish and texture.

Fill and steam

Spoon the batter into molds about 3/4 full. Place molds in a steamer or a large pot fitted with a rack. Add 4 cups boiling water to the pot (water should not touch molds). Cover tightly and steam over medium heat for 35–50 minutes depending on size. Check at 30 minutes by inserting a skewer; it should come out clean. Rotate the molds once if your steamer cooks unevenly.

Cool and unmold

When cooked, remove molds from steamer and let cool 5–10 minutes. Run a thin knife around edges and unmold onto a plate. Moi-moi can be served warm or at room temperature.

In a small bowl, whisk 3 tbs instant custard powder with 1/4 cup of the 1 cup milk (or water) until smooth to make a slurry with no lumps.

Heat the remaining 3/4 cup milk (or 1 cup water) with 2 tbs sugar in a small saucepan over medium heat until warm but not boiling. Slowly pour the custard slurry into the warm milk while whisking continuously to avoid lumps.

Cook for 2–3 minutes, stirring, until the mixture thickens to a smooth pouring custard. Remove from heat and stir in a little butter (optional) for extra richness. Serve warm alongside moi-moi or chilled.

Place 1 cup fine yellow cornmeal into a bowl and gradually whisk in 1 cup cool water to form a smooth paste. In a pot, bring the remaining 2 cups warm water to a simmer, add a pinch of salt.

Pour the cornmeal paste into the simmering water while whisking vigorously to prevent lumps. Reduce heat to low and cook for 8–12 minutes, stirring frequently, until the pap thickens and becomes glossy. Remove from heat and cover for 2 minutes before serving. Adjust texture with a little hot water if too thick.

Bring 2 cups milk (or water for a lighter porridge) to a gentle boil in a saucepan. Stir in 1 cup rolled oats and 1/4 tsp salt.

Reduce heat to medium-low and simmer, stirring occasionally, for 5–8 minutes until oats are tender and porridge reaches desired consistency. Stir in 1 tbs butter and sweeten with honey or sugar to taste. Serve warm alongside the moi-moi.

Serve 1–2 pieces of moi-moi per person with a portion of custard or pap or oatmeal according to preference. Moi-moi pairs well with the smooth sweet-savory contrast of custard or the hearty texture of pap/oatmeal.

Store leftover moi-moi covered in the refrigerator for up to 3 days; reheat by steaming for 10–15 minutes or microwaving covered until warmed through. Store custard, pap, or oatmeal in airtight containers in the fridge for up to 2 days; gently reheat on the stove with a splash of milk or water.