Moin Moin (Nigerian Bean Pudding)

Instructions

Put the beans in a large container, cover them with water and soak for about 1 hour. Blend the bell peppers, scotch bonnet peppers and onion into a smooth paste.

Rub the soaked beans between your hands to loosen the skins, which float to the top of the water, and skim them off. Keep going until most of the skins are gone. Grind the peeled beans into a smooth, finely ground, mostly liquid paste.

Stir the pepper and onion paste into the bean paste with a few teaspoons of the oil, a little salt, and seasoning cubes to taste. Add any of the optional eggs, fish, beef or liver you want.

Prepare your moulds: clean, lightly greased empty cans, foil folded in half with two edges rolled over to make a sturdy pouch open at one side, or leaves shaped into a cone with the bottom folded shut. Fill each mould about half full so the pudding has room to expand, then seal the foil or fold over the top of the leaf cone.

To steam, bring water to a boil in a large pot, with enough to cover the bottom (less if using leaves). Add the filled moulds and steam for at least 30 minutes, until the pudding sets solid.

To bake instead, stir the oil and salt into the paste, grease muffin cups and fill them. Fold foil around the sides, stand the cups in a tray of water, and bake at 200°C (390°F) for 45 minutes, topping up the water as needed. The result is denser and drier than the steamed version.

Let the puddings cool slightly, unwrap them from the cans or foil, and serve with rice, meat, custard, pap or other sides.