The authentic village-style method using Uma leaves for a distinct earthy flavor.
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Soak the beans for 15 minutes, then peel by rubbing between palms or using a pulse blender until skins float; rinse thoroughly until beans are white.
Blend the peeled beans, bell peppers, scotch bonnets, and onions with minimal water until the paste is exceptionally smooth and velvety.
In a large bowl, incorporate the oil and warm stock into the bean batter, whisking vigorously in one direction for 10 minutes to aerate the mixture for a fluffy texture.
Fold in the ground crayfish, crushed bouillon cubes, and salt; taste the batter (it should taste slightly over-seasoned as steaming dulls the salt).
Prepare the Uma leaves by washing them in salted water, trimming the hard stalks, and double-layering two leaves to form a leak-proof cone shape.
Place a piece of egg and flaked fish into the leaf cone, pour in the batter, then fold the top flap securely under the base to seal.
Line the bottom of a large pot with discarded leaf stalks to create a steamer base, add two cups of boiling water, and stack the wraps upright.
Steam on medium-low heat for 45-60 minutes, adding small amounts of water to the pot sides if it dries out, until the Moi Moi is firm to the touch.
