This is a traditional Nigerian savoury steamed bean pudding. It’s lovely paired with chakalaka (a pepper and onion stew) and piquant smoked mackerel.
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To make the chakalaka, put the oil in a large pan over a low-medium heat. Add the onion and garlic, then sweat for about 7 minutes, until softened. Add the yellow and green peppers plus the tomatoes; cook for 20 minutes until softened into a chunky sauce, then season and set aside.
Meanwhile, put the remaining ingredients (apart from the smoked mackerel) in a blender and whizz until smooth. Put the kettle on. Brush the insides of 4 dariole moulds with oil. Fill the moulds ¾ of the way up with the mixture, then cover each with a little foil.
Put the moulds in a large, lidded frying or sauté pan and fill with hot water until it reaches halfway up the sides of the moulds. Cover the pan and cook over a medium-high heat for 30 minutes.
To serve, spread the chakalaka over 4 small plates, then invert the moulds to slide out the moi mois on top. Flake the smoked mackerel (discarding any skin) onto a plate to serve alongside.
Typical values per serving when made using specific products in recipe
Energy | 2,891kJ/ 697kcals |
|---|---|
Fat | 54g |
Saturated Fat | 16g |
Carbohydrates | 24g |
Sugars | 17g |
Fibre | 9.2g |
Protein | 22g |
Salt | 2.3g |
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