Prawn and Habanero Moi Moi

Ingredients

• 3 cups Honey beans (Ewa Oloyin), peeled and soaked
• 12 pieces Large King Prawns, deveined and cleaned
• 5 pieces Habanero peppers (Rodo)
• 3 pieces Red Bell Peppers (Tatashe)
• 2 large Red Onions, chopped
• 0.75 cup Vegetable oil
• 1 cup Smoked fish flakes (Catfish or Mackerel)
• 4 tablespoons Ground Crayfish
• 3 pieces Hard-boiled eggs, sliced(optional)
• 2 tablespoons Chicken bouillon powder
• 1.5 cups Warm bone broth or water
• 1 teaspoon Salt

Instructions

1. 1

   Blend the peeled beans, habaneros, bell peppers, and onions with a minimal amount of water until the paste is exceptionally smooth and velvety.

2. 2

   Pour the bean batter into a large stand mixer bowl and use the whisk attachment on medium speed for 5-8 minutes to incorporate air, ensuring a fluffy texture.

3. 3

   Slowly fold in the vegetable oil, ground crayfish, bouillon powder, and salt, ensuring the flavors are evenly distributed throughout the aerated batter.

4. 4

   Gradually add the warm bone broth while stirring until the consistency resembles a thick pancake batter that coats the back of a spoon.

5. 5

   Prepare your ramekins or traditional Uma leaves by lightly greasing them; place one large prawn and a sprinkle of smoked fish at the base of each container.

6. 6

   Pour the batter into the containers until three-quarters full, then gently press a second prawn and an egg slice into the top of the batter.

7. 7

   Seal the containers tightly with foil or tie the leaves securely to prevent steam from diluting the mixture.

8. 8

   Steam in a large pot with a rack for 45-55 minutes, maintaining a constant simmer without letting the water touch the base of the Moi Moi, then let rest for 10 minutes before serving.