Moin Moin

Method

1. Put 90 g of dried black-eyed peas in a bowl, cover generously with cold water and leave to soak for 2 hours until the skins are loose and puffed.
2. Rub the soaked beans firmly between your palms in the water so the skins slip off, then pour off the floating skins under running water. Repeat until the beans are completely white and skinless, and drain. Meanwhile, boil 1 egg in simmering water for 10 minutes, cool under the tap, peel and cut in half lengthways.
3. Tip the peeled beans into a blender with 0.5 red bell pepper, 0.5 scotch bonnet, 0.5 onion and 100 ml of cold water. Blend on high for 2-3 minutes, scraping down once, until the batter is completely smooth with no grit between your fingers; it should be thick but just pourable.
4. Warm 1 tbsp of vegetable oil in a small pan for 30 seconds, then beat it into the batter along with 1 tsp of ground crayfish, 0.5 crumbled stock cube and 0.5 tsp of salt. Whisk hard for a minute to lighten the mixture and taste a smear of the raw batter for salt.