Caribbean Scotch Bonnet Moi Moi

Ingredients

• 3 cups Honey beans (Ewa Oloyin)
• 4 whole Caribbean Scotch Bonnet peppers
• 2 large Red bell peppers (Tatashe)
• 1 large Red onion
• 0.5 cup Vegetable oil
• 1 tablespoon Fresh thyme leaves
• 1 teaspoon Smoked paprika
• 2 tablespoons Crayfish powder
• 2 teaspoons Chicken bouillon powder
• 1.5 cups Warm water
• 3 sliced Hard-boiled eggs(optional)
• 1 teaspoon Salt

Instructions

1. 1

   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.

2. 2

   Place the cleaned beans, Scotch Bonnets, bell peppers, and onion into a high-speed blender.

3. 3

   Add the warm water and blend until the mixture is a very smooth, velvety paste with no visible grits.

4. 4

   Pour the batter into a large mixing bowl and stir in the vegetable oil, fresh thyme, crayfish powder, paprika, bouillon, and salt.

5. 5

   Whisk the mixture vigorously for 5 minutes; incorporating air makes the Moi Moi light and fluffy rather than dense.

6. 6

   Prepare your containers (ramekins, foil pouches, or traditional leaves) and lightly grease them with oil.

7. 7

   Pour the batter into the containers, add a slice of boiled egg to each, and seal tightly with foil to prevent steam from entering.

8. 8

   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.