1-˝ cup vegetable oil

1 large onion, finely chopped

8 oz tomato paste

3 cloves garlic, finely chopped

1 lb black eye pea bean , peeled

1 can (12 oz) corned beef –chopped into ˝ inch cubes

3 –4 cups water (start with 3 cups)

Salt and African red Pepper to taste (approx 1/4 cup pepper, 1/2 tsp salt)

1. Sauté onion and garlic in oil.

2. Add tomato paste. Add salt and African red pepper to taste. Simmer 15

minutes.

3. Chop beans in blender with 3 cups of water until coarse meal is obtained.

4. Combine onion/tomato paste mixture and bean paste. Stir until well mixed.

5. Add the remaining water if paste is too thick. The consistency should be

like a thick soup.

6. Divide mixture into two equal parts.

7. For meat version, add corn beef to one portion.

8. Add salt and pepper to taste.

9. Make pouches out of heavy aluminum foil. Place moi moi inside and seal

tightly.

10.Steam for 1 hour in pan on stove or oven, covered with small amount of

water in bottom.

11. Scoop moi moi into dish for serving.

Serves about 38 people.

1. To skin the beans, soak the bean in water for 30 minutes. Chop in blender.

Pour into large bowl ...when water is added to the beans, the skin floats on

the top. Use this process to separate the skin and the beans. Remove the

rest of the skin manually.

2. After peeling, soak the beans for about 1 hour. This will help soften the