Coconut Milk Moi Moi

Ingredients

• 3 cups Honey beans (Oloyin) or Brown beans
• 400 ml Full-fat coconut milk
• 3 large Red bell peppers (Tatashe)
• 2 pieces Scotch bonnet peppers (Atarodo)
• 1 unit Large onion
• 0.5 cup Vegetable oil
• 3 tablespoons Ground crayfish
• 3 units Bouillon cubes
• 1 cup Warm water
• 1 teaspoon Salt
• 3 units Hard-boiled eggs (sliced)(optional)
• 0.5 cup Cooked flaked mackerel(optional)

Instructions

1. 1

   Soak the beans in water for 10 minutes, then rub them between your palms to peel off the skins; rinse thoroughly until the white kernels are clean.

2. 2

   Blend the peeled beans, red bell peppers, scotch bonnets, and onion with the warm water until you achieve a very smooth, velvet-like consistency.

3. 3

   Pour the blended batter into a large mixing bowl and stir in the coconut milk, vegetable oil, and ground crayfish.

4. 4

   Crush the bouillon cubes into the mixture and add salt; whisk the batter vigorously for 5 minutes to incorporate air, which ensures a light texture.

5. 5

   Taste the batter and adjust seasoning if necessary, then gently fold in the flaked mackerel if using.

6. 6

   Prepare your containers (ramekins, foil pouches, or Uma leaves) and pour the batter in, filling only three-quarters of the way.

7. 7

   Place the sliced boiled eggs on top of the batter in each container, then seal tightly with lids or foil.

8. 8

   Steam in a large pot with a small amount of boiling water at the bottom for 45 to 55 minutes, adding water as needed until the Moi Moi is firm to the touch.