Moi Moi is a popular Nigerian steamed bean pudding made from blended black-eyed peas, peppers, onions, and spices. It is typically served as a side dish or main course, offering a flavourful and protein-rich accompaniment to rice dishes or enjoyed on its own.

Use a slotted spoon to spoon beans into mixing bowl. This allows a little bean juice/cooking liquid to be added. If your beans are dry, add 30-60 g water while cooking to help thin it out.

The heat of the jalapeño pepper lives in the ribs and seeds, remove as desired for less heat.

If you don't have a meat mallet, the flat bottom of a heavy saucepan is ideal for flattening the chicken thighs to an even thickness.

Use as sandwich topping, filling for buns or serve as a snack.

Choose smaller and younger zucchini as they have less seeds than larger ones.

You can replace the salt with dried saltbush in this recipe. You can find saltbush at gourmet grocers, spice shops and online.

To make your own mayonnaise, refer to the recipe on Cookidoo®.

To turn your barbecue into a smoker wrap ½ cup wood pellets (available at barbecue shops, hardware stores or online) in a sheet of aluminium foil, seal to form a parcel, then poke 4-5 holes in the top. Preheat your hooded barbecue to 215°C-220°C. Place parcel over the hottest part of your barbecue (typically at the back) as it heats up. Once smoke starts to escape from the parcel, close the hood and start the cooking/smoking process (to allow more smoke to release, carefully open the parcel before cooking/smoking). Cooking times will vary.

To make your own LSA in your Thermomix®, search Cookidoo® for the recipe.