Nigerian steamed bean pudding (Moi moi)

1. Soak the black-eyed peas for 2-4 hours and remove the skins (by rubbing, then pouring off the skins).

2. Hard-boil the eggs for 10 minutes, peel and cut into quarters.

3. Blend the skinned beans with the bell peppers cut into strips, the onion, the chilli and the stock into a completely smooth, pourable purée.

4. Stir the oil and salt into the purée; spoon the mixture into oiled small heatproof bowls (or foil parcels), add an egg quarter to each and cover.

5. Stand the bowls in a large pan with 3 cm of hot water, cover the pan and steam for 45-50 minutes until a toothpick inserted comes out clean.

6. Let cool slightly, turn out and serve with jollof rice or maize pudding (ogi).

Tip: Moi moi is the steamed sister of akara and appears on both festive and everyday tables in Nigeria; it is traditionally steamed wrapped in banana leaves. The little oil gives it its soft, glossy texture, so don't leave it out. You can use habanero instead of scotch bonnet.