Leaf-Wrapped Uma Moi Moi

Ingredients

• 3 cups Honey beans (Oloyin) or Brown beans
• 3 large Red bell peppers (Tatashe)
• 2 pieces Scotch bonnet peppers (Atarodo)
• 2 pieces Large onions
• 0.75 cup Vegetable oil
• 1 cup Cooked bone-marrow stock
• 3 tablespoons Ground crayfish
• 4 pieces Boiled eggs (peeled and halved)(optional)
• 1 cup Flaked smoked mackerel or Titus fish(optional)
• 3 pieces Bouillon cubes
• 1.5 teaspoons Salt
• 20 leaves Uma leaves (Thaumatococcus daniellii)

Instructions

1. 1

   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.

2. 2

   Blend the peeled beans, bell peppers, scotch bonnets, and onions with minimal water until the paste is exceptionally smooth and velvety.

3. 3

   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.

4. 4

   Fold in the ground crayfish, crushed bouillon cubes, and salt; taste the batter (it should taste slightly over-seasoned as steaming dulls the salt).

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.