Steamed Black-eyed Bean Dumplings

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Steamed Black-eyed Bean Dumplings

Steamed Black-eyed Bean Dumplings is a traditional Ghanaian recipe for a classic accompaniment of soaked and crushed black-eyed peas that are pureed with ground prawns, chillies and onions, flavoured with curry powder and steamed wrapped in banana leaves or greaseproof paper. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Steamed Black-eyed Bean Dumplings.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Makes:

Rating:

Tags : Chilli Recipes Spice Recipes Vegetable Recipes Bean Recipes Ghana Recipes

This is the Ghanaian equivalent of Nigerian moi-moi. The dish seems to have originated with the Yoruba peoples of Nigeria, who call it moin moin, but it has spread throughout West Africa to become a staple delicacy. It was traditionally steamed in banana or Thaumatococcus daniellii leaves and emerges as a cone shape. Though today it can be steamed in foil parcels or cooked in muffin tins in a bain marie (or even baked in muffin tins).

Ingredients:

300g black-eyed beans
1 tbsp tomato paste
1/2 tsp salt
1 tbsp ground crayfish or prawns (optional)
1 Maggi cube
1 onion, finely chopped
2 hot chillies (eg Scotch Bonnet)
120ml groundnut oil
1/2 tsp curry powder

Method:

To prepare the black-eyed beans: Soak the beans over night. Drain the beans then, the following day crush lightly with a rolling pin or potato masher to loosen the skins. Rub the beans firmly between your hands to slough the skins off. Add to a pot along with plenty of water. Swirl to loosen the skins and allow them to rise to the top of the water. Add more water and simply allow the skins to drain away. Continue rubbing the beans and raising the skins away until all the skins have gone.

Combine the beans, onion, tomato paste, chillies and the salt in a pestle and mortar (or food processor) and pound to a smooth paste. Add the powdered prawns (if using), curry powder and the Maggi cube then mix in the bean paste. Wrap 2 tbsp of the mixture in banana leaves, corn husks or greaseproof paper. Tie each parcel securely and place in a steamer. Steam over boiling water for about 45 minutes, or until the dumplings are firm and hold together.