Smoked Fish Moi Moi

Ingredients

• 3 cups Honey beans (Oloyin) or black-eyed peas
• 1.5 cups Smoked catfish (deboned and flaked)
• 3 large Red bell peppers (Tatashe)
• 2 pieces Scotch bonnet peppers (Atarodo)
• 2 medium Onions
• 0.5 cup Vegetable oil
• 4 pieces Hard-boiled eggs (peeled and halved)
• 3 tablespoons Ground crayfish
• 2 teaspoons Bouillon powder
• 1.5 cups Warm water or fish stock
• 1 teaspoon Salt

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 beans are white and clean.

2. 2

   Blend the peeled beans, red bell peppers, scotch bonnets, and onions with a little water until you achieve a very smooth, velvety consistency.

3. 3

   Pour the bean batter into a large mixing bowl and incorporate the vegetable oil, ground crayfish, bouillon powder, and salt.

4. 4

   Slowly whisk in the warm water or fish stock, stirring in one direction for 5 minutes to incorporate air, which ensures a fluffy texture.

5. 5

   Gently fold in two-thirds of the flaked smoked catfish into the batter, ensuring even distribution.

6. 6

   Prepare your containers (uma leaves, foil containers, or ramekins) and pour the batter in, filling each about three-quarters full.

7. 7

   Place a half-egg and the remaining smoked fish flakes on top of the batter in each container before sealing tightly.

8. 8

   Steam the containers in a large pot with a little water at the bottom for 45-60 minutes, or until a toothpick inserted comes out clean.