Berbere-Spiced Moi Moi

Ingredients

• 2 cups Honey beans (Oloyin) or black-eyed peas
• 2 tablespoons Berbere spice blend
• 2 large Red bell pepper (Tatashe)
• 2 pieces Scotch bonnet pepper (Atarodo)
• 1 large Red onion
• 0.5 cup Niter Kibbeh (Ethiopian spiced butter) or vegetable oil
• 1 cup Vegetable broth
• 3 pieces Hard-boiled eggs(optional)
• 0.5 cup Cooked corned beef or smoked fish flakes(optional)
• 1 teaspoon Salt
• 1 teaspoon Bouillon powder

Instructions

1. 1

   Soak the beans in water for 15 minutes, then rub them together between your palms to peel off the skins. Rinse thoroughly until the beans are white and skin-free.

2. 2

   In a high-speed blender, combine the peeled beans, red bell peppers, scotch bonnets, and onion with just enough vegetable broth to facilitate blending into a smooth, thick paste.

3. 3

   Pour the bean batter into a large mixing bowl. Slowly whisk in the melted Niter Kibbeh (or oil) and the Berbere spice blend until the color is a uniform deep orange-red.

4. 4

   Season the mixture with salt and bouillon powder, whisking vigorously for 5 minutes to incorporate air, which ensures a light, fluffy texture.

5. 5

   Prepare your steaming containers (ramekins, foil pouches, or traditional leaves) by lightly greasing them. Pour the batter in, filling each about two-thirds full.

6. 6

   If using, place a slice of hard-boiled egg or a spoonful of smoked fish into the center of each container before sealing.

7. 7

   Place the containers in a large pot with a steamer rack and an inch of boiling water. Cover tightly and steam on medium heat for 45 to 55 minutes.

8. 8

   Check for doneness by inserting a toothpick; it should come out clean. Let the Moi Moi rest for 10 minutes before serving to allow the structure to set.