Classic Steamed Moi Moi

Ingredients

• 3 cups Honey beans (Ewa Oloyin), peeled and soaked
• 3 large Red bell peppers (Tatashe)
• 2 pieces Scotch bonnet peppers (Atarodo)
• 2 pieces Large onions
• 0.5 cup Vegetable oil
• 1 cup Beef or chicken stock
• 3 tablespoons Ground crayfish
• 3 cubes Bouillon cubes
• 1 cup Warm water
• 3 pieces Hard-boiled eggs, sliced(optional)
• 0.5 cup Cooked corned beef or flaked fish(optional)
• 1 teaspoon Salt

Instructions

1. 1

   Blend the peeled beans, red bell peppers, scotch bonnets, and onions with a little water until the paste is completely smooth and velvety.

2. 2

   Pour the blended mixture into a large mixing bowl and stir in the vegetable oil and beef stock until well combined.

3. 3

   Dissolve the bouillon cubes in a little warm water and add to the batter along with the ground crayfish and salt.

4. 4

   Slowly add the remaining warm water while whisking the mixture continuously for 5 minutes to incorporate air, which ensures a fluffy texture.

5. 5

   Prepare your containers (uma leaves, foil containers, or ramekins) by lightly greasing them with oil.

6. 6

   Scoop the batter into the containers, add a slice of boiled egg or fish to each, and seal tightly to prevent steam from escaping.

7. 7

   Place a steamer rack or a bed of stalks at the bottom of a large pot, add water, and arrange the containers carefully inside.

8. 8

   Steam on medium heat for 45 to 60 minutes, checking the water level periodically, until a toothpick inserted comes out clean.