African Moi-moi Recipe

How to make it

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• Soak the blak-eyed peas in water over night. Rinse and place in a sauce pan with the cold water and pinch of salt. Boil until the peas are nearly tender. Check regularly to ensure that the pan does not boil dry. Drain all of the water and cool the peas for about 20 minutes.
• Place the boiled peas, onion, oil, tomato paste, egg and salt to taste in a blender or food processor. Blend until thick and semi-smooth.
• Pour into a greased steamer or microwave dish and cook until firm to touch and coming away from the sides of the dish. If using a steamer, place over hot water for 25-30 minutes. Insert a skewer to check if the middle is cooked; if not, cook a litter longer. If you prefer to use a microwave use a medium setting for 10-20 minutes.
• Remove from the heat and coold for 15-20 minutes. Place a plate over the top and tip the pate' onto the plate.
• Serve, garnished with fresh lettuce, muchrroms, tomatoes and parsley or other ingredients of your choice.
• NOTES-The books states that there "are many variations of this savoury pate', which uses Africa's stable foods, beans, this time of the black-eyed variety. It is not only delicious but has a wonderful contrasting texture of courseness and smoothness.... it makes a perfect light lunch or appetiser before dinner."
• NOTES 2-If you don't have time to cook up the black-eyed peas from scratch, I've used canned peas. You'll need about 2 cups of drained, canned peas. Then follow the recipe from the point where you blend everything in a food processor.
• NOTES 3-I have baked this is a conventional oven. To do so, preheat to 350F, bake for 20-30 minutes or until it sets up. Allow to cool before trying to remove it from the dish.