Moi moi with chakalaka

Name: Moi moi with chakalaka
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 235 grams cannellini beans; 6 eggs; 100 grams double cream; 1 red pepper; 1 onion; 1 vegetable stock cube; 1 tsp fish sauce; 1 tbsp tomato puree; 210 grams hot smoked mackerel; 6 tbsp olive oil; 1 onion; 4 clove/s garlic; 2 yellow peppers; 2 green peppers; 4 tomatoes

Prep: 20 minsCook: 45 mins

Prep

20 mins

Cook

45 mins

Servings

Difficulty

Medium

Gluten-FreeNut-Free

(0)

This is one of my favorite dishes to make when I want something impressive but straightforward. Moi moi, a traditional Nigerian steamed cake, pairs beautifully with chakalaka, a vibrant vegetable relish that brings everything to life. The cannellini beans are packed with fiber and protein, keeping you satisfied long after your meal. What I love most is that the whole thing comes together in under an hour, and you probably have most ingredients already in your kitchen. The smoked mackerel adds wonderful depth without requiring any complicated techniques. This is comfort food that feels special, which makes it perfect for weeknight dinners or casual entertaining.

Ella x

Ingredients

Servings:

235 gramscannellini beans(drained and rinsed)
6eggs(egg yolks)
100 gramsdouble cream
1red pepper(roughly chopped)
1onion(roughly chopped)
1vegetable stock cube
1 tspfish sauce
1 tbsptomato puree
210 gramshot smoked mackerel
6 tbspolive oil(plus a little extra for brushing)
1onion(thinly sliced)
4 clove/sgarlic(crushed)
2yellow peppers(thinly sliced)
2green peppers(thinly sliced)
4tomatoes(sliced)

Detail level

Instructions

1
To make the chakalaka, put the oil in a large pan over a low-medium heat. Add the onion and garlic, then sweat for about 7 minutes, until softened. Add the yellow and green peppers plus the tomatoes; cook for 20 minutes until softened into a chunky sauce, then season and set aside.
2
Meanwhile, put the remaining ingredients (apart from the smoked mackerel) in a blender and whizz until smooth. Put the kettle on. Brush the insides of 4 dariole moulds with oil. Fill the moulds ¾ of the way up with the mixture, then cover each with a little foil.
3
Put the moulds in a large, lidded frying or sauté pan and fill with hot water until it reaches halfway up the sides of the moulds. Cover the pan and cook over a medium-high heat for 30 minutes.
4
To serve, spread the chakalaka over 4 small plates, then invert the moulds to slide out the moi mois on top. Flake the smoked mackerel (discarding any skin) onto a plate to serve alongside.

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