Wednesday, August 25, 2010

Nigerian Black-Eyed Pea Dumplings (Moyin-Moyin)

These traditional dumplings are made of a raw pureed black-eyed pea batter, seasoned with tomato, onions and chile peppers, mixed with chopped bell peppers and peas, wrapped in banana leaves and steamed for an hour.
The recipe called for peeling all of the skins off of the soaked black-eyed peas (removing the "eyes"), but this proved to be infeasible.  I picked off maybe half of them and didn't mind the tiny black specks in the batter.  The dumplings ended up with a soft, creamy texture like polenta and a slight spicy kick.

No comments: