One Nigerian-style savory steamed pudding made from peeled black-eyed peas, red pepper and onion, without fish or egg fillings.
50 gBlack-eyed peas
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40 gBell Pepper
20 gOnion
2 gGinger
2.75 cupsWater
0.05 gCayenne pepper
1.5 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Soak the dry beans in a bowl of cool tap water for 30 minutes. Rub them between your palms to remove the skins and rinse until the floating skins are removed. Soak the peeled beans for another 15 minutes, then drain well. The measured water is reserved for the batter and steaming.
Blend all the peeled soaked beans, chopped red pepper, onion, ginger, cayenne and 60 ml of the measured water in a narrow blending beaker until completely smooth, scraping as needed. Whisk in 6 ml olive oil with a little salt and pepper. The batter should be thick but pourable, not watery.
Grease a heatproof 300 ml ramekin with the remaining 1 ml oil and pour in all the batter, leaving room for it to expand. Cover the ramekin securely with foil. Set it on a steaming rack in a covered saucepan with 500 ml water below the rack; the water must not enter the ramekin.
Bring the steaming water to a gentle boil and steam, covered, for 45-50 minutes until the center is firm and a skewer comes out without wet batter. Check the pan every 15 minutes, adding the reserved 100 ml water as needed so it never boils dry. Rest for 10 minutes before removing the foil and unmolding. Serve the whole pudding as one portion; no rice or other sides are included.