Moimoi and Pap

Ingredients

For Moimoi:

• 2 cups peeled beans (black-eyed peas or brown beans)
• 1 bell pepper, deseeded and chopped
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 scotch bonnet pepper (or as desired)
• 1 seasoning cube (Maggi or Knorr)
• Salt to taste
• Warm water (as needed for blending)
• Boiled eggs (optional, for garnish)
• Moimoi containers or banana leaves

For Pap (Akamu/Ogi):

• 1 cup fermented corn paste (or store-bought pap powder)
• Water, as needed
• Sugar or honey (optional, for taste)
• Evaporated milk (optional)

Preparation

Moimoi:

1. Rinse and soak the peeled beans in water for about 1 hour, then drain.
2. In a blender, combine the soaked beans, bell pepper, chopped onion, scotch bonnet, and a little warm water.
3. Blend until smooth. The mixture should have a thick, smooth consistency, adding water if necessary.
4. Pour the blended mixture into a large bowl, and add salt, seasoning cube, and vegetable oil. Stir well to incorporate all ingredients.
5. Grease moimoi containers (or line banana leaves) and pour the mixture evenly into them. Place a boiled egg piece in each container if desired.
6. In a large pot, add a small amount of water and arrange the moimoi containers. Cover the pot tightly and steam on low heat for 45-60 minutes, or until the moimoi sets and is firm.
7. Remove from heat, let cool slightly, then serve hot or at room temperature.

Pap (Akamu/Ogi):

1. Mix the corn paste with a little water in a bowl to form a smooth, lump-free mixture.
2. In a saucepan, bring about 2 cups of water to a rolling boil.
3. Gradually pour the hot water into the corn paste mixture while stirring continuously until it thickens to a creamy consistency.
4. Sweeten with sugar or honey if desired, and add evaporated milk for a richer flavor.
5. Serve warm with the moimoi.