Moinmoin - Nigerian Stemed Bean Cake

• 2 cups washed and skinned black-eyed beans (or yellow lentils) or 2 cups bean flour (and more)
• 1 medium (red) onion, peeled and chopped roughly
• Chopped chilli pepper, optional
• 1 cup stock (chicken, beef, vegetarian)
• 1 - 2 teaspoons salt, or to taste
• 1/4 - 1/2 cup of vegetable oil
• 3 boiled eggs, cut into quarters (hard boiled eggs work best)
• 80g Tuna flakes

1. 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.
2. 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.
3. 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.
4. 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!

blackeyed beans, onion, chilli pepper, stock, salt, vegetable oil, eggs, flakes

Taken from food52.com/recipes/12383-moinmoin-nigerian-stemed-bean-cake (may not work)