A fusion dish incorporating Ethiopian Berbere spice blend into the traditional bean base.
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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.
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.
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.
Season the mixture with salt and bouillon powder, whisking vigorously for 5 minutes to incorporate air, which ensures a light, fluffy texture.
Prepare your steaming containers (ramekins, foil pouches, or traditional leaves) by lightly greasing them. Pour the batter in, filling each about two-thirds full.
If using, place a slice of hard-boiled egg or a spoonful of smoked fish into the center of each container before sealing.
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.
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.
