The traditional Nigerian bean pudding made with peeled honey beans and red bell peppers.
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Blend the peeled beans, red bell peppers, scotch bonnets, and onions with a little water until the paste is completely smooth and velvety.
Pour the blended mixture into a large mixing bowl and stir in the vegetable oil and beef stock until well combined.
Dissolve the bouillon cubes in a little warm water and add to the batter along with the ground crayfish and salt.
Slowly add the remaining warm water while whisking the mixture continuously for 5 minutes to incorporate air, which ensures a fluffy texture.
Prepare your containers (uma leaves, foil containers, or ramekins) by lightly greasing them with oil.
Scoop the batter into the containers, add a slice of boiled egg or fish to each, and seal tightly to prevent steam from escaping.
Place a steamer rack or a bed of stalks at the bottom of a large pot, add water, and arrange the containers carefully inside.
Steam on medium heat for 45 to 60 minutes, checking the water level periodically, until a toothpick inserted comes out clean.
