Sierra Leonean Steamed Black-Eyed Pea Pudding

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A beloved street-food snack from Sierra Leone, this savory steamed pudding is built from peeled black-eyed peas blended with onion, scotch bonnet, and palm oil, then steamed in banana-leaf parcels until silky, light, and gently spiced. It is traditionally eaten for breakfast or as a grab-and-go treat, often paired with a chili-ginger sauce or sweet milky tea.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 23 gCarbs
• 7 gFiber
• 3 gSugar
• 11 gProtein
• 420 mgSodium
• 480 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the batter

• 2 cups dried black-eyed peas, soaked overnight and peeled
• 1 medium yellow onion, roughly chopped
• 2 scotch bonnet peppers, stems removed
• 2 large eggs
• 3 tablespoons red palm oil (or vegetable oil)
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/2 cup warm water or light stock

For wrapping and steaming

• 6 banana leaves, softened over heat (or 6 ramekins)
• 2 tablespoons vegetable oil for greasing
• 2 cups water for the steamer

Directions

1. Rinse the soaked, peeled black-eyed peas and drain well, then tip them into a blender with the onion, scotch bonnet, eggs, palm oil, salt, baking powder, and water.
2. Pulse to a smooth, airy batter, scraping the sides as needed; it should have the texture of thick pancake batter. If too thick, add water one tablespoon at a time.
3. Let the batter rest for 10 minutes while you set up the steamer: bring the 2 cups of water to a rolling boil in a large pot fitted with a rack or metal colander.
4. Cut the banana leaves into roughly 8-inch squares, pass them quickly over an open flame or hot pan to soften, and brush each lightly with oil so they release easily after steaming.
5. Spoon about 1/3 cup of batter onto each leaf, fold into a neat parcel, and tie with kitchen twine, or pour the batter into greased ramekins and cover each with foil.
6. Arrange the parcels (or ramekins) on the rack, cover the pot with a tight lid, and steam over medium heat for 40-45 minutes, topping up water if needed.
7. A parcel is done when the pudding feels firm to the touch and a skewer inserted in the center comes out clean with no wet batter clinging to it.
8. Remove from the pot and rest for 5 minutes before unwrapping; serve warm with sliced onion, fresh tomato, and a drizzle of chili sauce.

Cook’s Notes

• Peeling the soaked peas is tedious but essential; the skins are what make moin moin-style puddings heavy, so removing them gives the Sierra Leonean version its signature light, fluffy crumb.
• Banana leaves add a faint grassy aroma; if unavailable, ramekins covered with foil work well, just grease them generously to prevent sticking.
• Always steam over a gentle, steady boil; a fierce boil can crack leaves and let water seep into the pudding.
• For a richer flavor, fold 2 tablespoons of smoked fish flakes or a teaspoon of dried shrimp powder into the rested batter before wrapping.
• Leftover puddings keep 3 days refrigerated and reheat beautifully when re-steamed for 8-10 minutes; they also freeze well for up to 2 months.

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