A spicy version using Caribbean scotch bonnets and a hint of thyme for a tropical aroma.
Hands-free mode with voice commands & timers
No ratings yet
Soak the beans in water for 10 minutes, then rub them between your palms to remove the skins. Rinse thoroughly until the beans are white and clean.
Place the cleaned beans, Scotch Bonnets, bell peppers, and onion into a high-speed blender.
Add the warm water and blend until the mixture is a very smooth, velvety paste with no visible grits.
Pour the batter into a large mixing bowl and stir in the vegetable oil, fresh thyme, crayfish powder, paprika, bouillon, and salt.
Whisk the mixture vigorously for 5 minutes; incorporating air makes the Moi Moi light and fluffy rather than dense.
Prepare your containers (ramekins, foil pouches, or traditional leaves) and lightly grease them with oil.
Pour the batter into the containers, add a slice of boiled egg to each, and seal tightly with foil to prevent steam from entering.
Place a steamer rack in a large pot with 2 inches of boiling water. Steam the cakes for 45-55 minutes until a toothpick comes out clean.
