Oleleh is the Sierra Leonean equivalent of Nigerian moi moi, a savoury black eyed bean pudding typically served as an accompaniment, though the beans can also include other ingredients such as fish and hard-boiled eggs making it a meal in and of itself. Oleleh is also a dish that’s made in the Gambia.
Prep time 20 minutes/Cook time: 20 minutes/Makes: 6
Ingredients:
520g (2 cups) black-eyed beans washed and blended
1 small brown onion, finely chopped
1 habanero chilli, finely chopped
2 tbsp tomato paste
125ml (1/2 cup) olive oil
600ml (2 1/2 cups) water
1 stock cube, crumbled
salt to taste
Method:
Pour all ingredients into a large bowl. Divide the resultant mixture between well-oiled ramekins and transfer to a deep baking dish. Fill the baking dish half full with boiling water, cover with foil then bake in an oven pre-heated to 180C for 20 minutes.
At this point, remove from the oven and use a wooden skewer to test that the oleleh is cooked through. The skewer should come out clean.
Serve warm. It can be served with bread, steamed vegetables, fish or a salad.
