Moinmoin - Nigerian Stemed Bean Cake

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   MAKE THE MIX: In a blender or food processor, grind the beans/lentils/flour with the onions, chilli pepper and stock till you get a smooth, thick paste. If using flour, add more till you get a thick almost cake batter like paste. If you rub a bit between your fingers, you shouldn't see large recognizable chunks of beans. If necessary, scoop the sides of the blender in and pulse till smooth. Put mixture into a large bowl and taste for salt - you should taste the sea! Stir in the oil and tuna flakes (if using) and then prepare to contain somehow, whether in wraps or ramekins.

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   If using ramekins, oil them lightly and fill them up to half. Top with egg quarter and cover with more mixture until about three quarters full. Put in a pot, pyramid style and carefully add water. Steam for half an hour or till the puddings are firm to the touch and leave no wet residue.

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   If using corn husks or banana leaves, take one leaf and tear off strips along the ribs to make ties. Or employ some kitchen string. Place a few tablespoons of filling in the centre of the wrap, add a boiled egg quarter and fold the (width/shorter) sides in, so that one overlaps the other. You will end up with a long, flat 'soon to be' parcel. Fold the top and bottom ends in , overlapping again. . Then use the tie to bind around the middle of the parcel. Continue till all your filling is used up. Place in a steamer and cook or in a pot. Pour in a couple of cups of water - not to cover the wraps but up to a third of the way up. You could always start out with a little and add more water as necessary. They should be ready after half an hour of cooking on the stove top.

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   The tastiest part of the moinmoin is usually the bits stuck between the leaves - not at the core of the wrap but coating the leaves. Yum - soft, spicy, rich, tasty bean cake. Pudding. That's the grace of cooking it in leaves!

* Per serving · 4 servings · Values may vary.

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