Moi moi with chakalaka

Name: Moi moi with chakalaka
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 235 g can cannellini beans, drained and rinsed; 6 egg yolks; 100 g double cream; 1 red pepper, roughly chopped; 1 small onion, roughly chopped; 1 vegetable stock cube; 1 tsp fish sauce; 1 tbsp essential Waitrose Tomato Puree; 210 g hot smoked mackerel

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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Serves4
CourseStarter
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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235g can cannellini beans, drained and rinsed
6 egg yolks
100g double cream
1 red pepper, roughly chopped
1 small onion, roughly chopped
1 vegetable stock cube
1 tsp fish sauce
1 tbsp essential Waitrose Tomato Puree
210g hot smoked mackerel

Chakalaka

6 tbsp olive oil, plus a little extra for brushing
1 large onion, thinly sliced
4 clove/s garlic, crushed
2 yellow peppers, thinly sliced
2 green peppers, thinly sliced
4 tomatoes, sliced

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.

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