Moin Moin

Place the black-eyed peas in a large bowl, cover with cold water, and soak for at least 2 hours or overnight to soften the beans and loosen their skins.

Drain the soaked peas and rub them vigorously between your palms or use a blender pulse method to remove the skins, then rinse repeatedly in cold water until most of the skins have floated away and been discarded.

Transfer the peeled peas to a blender along with the tomatoes, oil, salt, and just enough water to facilitate blending, then process until a very smooth, lump-free batter is achieved.

Taste the batter and adjust seasoning with additional salt as needed, then stir well to fully incorporate all ingredients.

Lightly grease your chosen molds or prepare foil parcels or banana leaf wraps, then carefully ladle the batter into each container, filling them about three-quarters full to allow for expansion during cooking.

Arrange the filled molds or parcels in a large pot with a tight-fitting lid, add enough water to come halfway up the sides of the molds, and bring to a boil over medium-high heat.

Reduce the heat to medium-low, cover the pot tightly, and steam the Moin Moin for 45 to 60 minutes, checking water levels periodically and replenishing with boiling water as needed to prevent the pot from drying out.

Remove the molds or parcels from the pot and allow them to cool for 5 minutes before unmolding or unwrapping, then serve warm as a side dish or light meal.