Oleleh is the Gambian equivalent of Nigerian moi moi, a savoury black eyed bean pudding typically served as an accompaniment. This is a rich version made with chilli, tinned mackerel, aubergine (eggplant), bell peppers and onion with red palm oil, making it a meal in and of itself. Though it can also be served as an accompaniment.
Prep time: 20 minutes/Cook time: 45 minutes/Makes: 16 (+30 minutes soaking)
Ingredients:
3 cups of black eye peas
Half eggplant, sliced into small pieces
Half orange bell pepper, sliced into small pieces
Half red bell pepper, sliced into small pieces
salt to taste
Maggie cube i used 3
2 onions, finely sliced
1 habanero pepper, finely chopped
2 tins of mackerel
foil paper made into pocket shape
palm oil or vegetable oil
Place the black-eyed beans in a bowl, cover with plenty of water and set aside for 30 minutes to soak.
In the meantime, drain the mackerel and grill (broil) in your oven for a few minutes to dry.
Drain the beans, place 1/4 at a time in a blender with 1 cup water and pulse to chop (this will help remove the skins). You only want to pulse and chop at this stage, not puree. Turn into a large bowl and pulse the next batch. Once all the beans have been pulsed rub the beans between your hands to release the skins.
Strain through a coarse sieve, still washing and rubbing. You want the water to run clear from the beans and any final pieces of skin to have been removed.
Return the peeled beans to your blender/food processor. Add a little water (about 200ml [4/5 cup]) then process to a smooth paste. Rinse the blender with a little water and add this to the beans.
Stir in 6 tbsp palm oil (or use coconut oil) then add the aubergine, bell peppers and habanero pepper. Crumble in the Maggi cubes and stir to combine, adding a little water if the mixture is too thick.
Take the grilled mackerel, open up and take the backbone out then break into pieces and add to the bean mixture.
Now take kitchen foil and form into packets. To do this, simply fold in half then pleat three edges to seal so the top is open. Spoon the bean, vegetable and mackerel mixture into the first of the pockets. Fill to the top then pleat over the open end to seal.
Continue until all the bean mixture has been used up. The ideal size for the parcel is about the size of your palm.
Transfer the parcels to a steamer basket, place over a large pan of simmering water and steam for 45 minutes, until set.
It is done when firm to the touch.
