A savory bean pudding, prepared with black-eyed peas.

Ingredients Edit

• 2 cups dried cowpeas (black-eyed peas)
• 1 tablespoon dried Shrimp powder
• 2 tomatoes, chopped
• 2 onions, chopped
• salt and black pepper to taste
• chile pepper, chopped, to taste
• cayenne pepper or red pepper, to taste
• oil to grease muffin tin

Directions Edit

1. Cover the cowpeas with boiling water and soak them for at least an hour or overnight. Drain them in a colander.
2. Crush, grind, or mash the black-eyed peas into a thick paste. Slowly add enough water to form a smooth, thick paste.
3. In a separate container combine all other ingredients and crush and stir them together until they are thoroughly mixed.
4. Add the other ingredients to the Black-eyed pea paste and stir to make a smooth mixture.
5. Grease the muffin pans.
6. Scoop the Moyin-Moyin mixture into your pans, allowing some room for it to rise while cooking. #Place the pans in a baking dish partially filled with water.
7. Bake in a medium-hot oven for about 30 minutes.
8. Check for doneness with a toothpick or sharp knife, as you would for a cake.