Nigerian Steamed Bean Pudding

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A beloved West African savory steamed pudding made from blended peeled beans, sweet peppers, and scotch bonnet chiles. Light, custardy, and protein-rich, it is traditionally wrapped in banana leaves and steamed until silky. It is often served as a snack, breakfast, or alongside rice and stew.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 36 gCarbs
• 8 gFiber
• 5 gSugar
• 18 gProtein
• 520 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the bean batter

• 2 cups peeled black-eyed peas (about 1 lb dried, soaked and skinned, or two 15 oz cans drained)
• 1 large red bell pepper, roughly chopped
• 1 small red onion, quartered
• 2 scotch bonnet peppers, seeded for less heat
• 1/2 cup vegetable oil, plus more for greasing
• 2 large eggs
• 1 teaspoon bouillon powder
• 1 teaspoon fine sea salt
• 1/3 cup water, as needed

For the fillings (optional)

• 2 hard-boiled eggs, peeled and halved
• 1/2 cup smoked mackerel or hake flakes
• 1/4 cup corned beef, diced

Directions

1. If using dried beans, soak them in cool water for 6 hours or overnight, then rub between your palms to slip off the brown skins; rinse until the water runs clear and drain well. Canned beans can be used directly.
2. Combine the drained beans, bell pepper, onion, and scotch bonnet in a blender with 1/3 cup water and blend in short pulses until you have a smooth, thick batter with no visible bean pieces; scrape down the sides as needed.
3. Pour the batter into a large bowl and whisk in the oil, eggs, bouillon powder, and salt until the mixture is light, airy, and slightly fluffy, about 1 minute of vigorous mixing.
4. Grease four heatproof ramekins or small foil cups with a thin film of oil. Fill each cup about one-third full with batter, then tuck in egg halves, smoked fish, or corned beef pieces, and top with more batter until each cup is roughly three-quarters full; do not overfill as the pudding expands while steaming.
5. Set up a steamer or a deep pot fitted with a trivet and 1 inch of simmering water. Place the filled ramekins on the rack, cover the pot tightly with a lid (wrap the lid in a clean kitchen towel to absorb condensation), and steam over medium-low heat for 35 to 40 minutes.
6. Check for doneness by inserting a toothpick into the center of a pudding; it should come out clean and the surface should look set and slightly firm to the touch. If still wet, steam another 5 to 10 minutes.
7. Turn off the heat and let the puddings rest in the covered pot for 5 minutes; this prevents them from deflating. Run a thin knife around the edges and unmold onto a plate, or serve warm in the ramekins.
8. Serve hot with agege bread, fried plantains, pap (akamu), or alongside jollof rice and a chilled drink.

Cook’s Notes

• For the brightest red color and best flavor, use ripe red bell peppers rather than green ones; a small chunk of tomato also boosts color.
• Always grease your steaming cups well, or line them with banana leaves for the most authentic aroma and easy release.
• Avoid lifting the lid during the first 20 minutes of steaming, as a sudden drop in heat can cause the puddings to collapse.
• Do not over-blend; a perfectly smooth batter is essential for the characteristic silky texture; overworked batter can become gummy.
• Leftover puddings keep in the refrigerator for up to 3 days and reheat well in the microwave or wrapped in foil and steamed for 5 minutes.

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