Corned Beef Moi Moi

Ingredients

• 3 cups Honey beans or black-eyed peas
• 1 can (340g) Canned corned beef
• 3 large Red bell peppers (Tatashe)
• 2 pieces Scotch bonnet peppers (Atarodo)
• 2 medium Onions
• 0.5 cup Vegetable oil
• 2 tablespoons Crayfish powder
• 2 units Bouillon cubes
• 1.5 cups Warm water or beef stock
• 3 sliced Hard-boiled eggs(optional)

Instructions

1. 1

   Soak the beans for 15 minutes, then peel the skins by rubbing them together and rinsing until the white kernels are clean.

2. 2

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

3. 3

   Pour the bean batter into a large mixing bowl and stir in the vegetable oil and crayfish powder until well combined.

4. 4

   Open the canned corned beef and use a fork to break it into small chunks, then gently fold it directly into the bean batter.

5. 5

   Dissolve the bouillon cubes in a small amount of warm water and add to the mix, stirring slowly to avoid over-aerating the batter.

6. 6

   Scoop the mixture into greased ramekins, foil containers, or traditional Uma leaves, adding a slice of boiled egg to each if desired.

7. 7

   Seal the containers tightly and place them in a large pot with an inch of boiling water at the bottom.

8. 8

   Steam on medium heat for 45 to 60 minutes, adding water to the pot as needed, until a toothpick inserted comes out clean.