A savory version featuring flaked smoked catfish and hard-boiled eggs for extra protein.
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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.
Blend the peeled beans, red bell peppers, scotch bonnets, and onions with a little water until you achieve a very smooth, velvety consistency.
Pour the bean batter into a large mixing bowl and incorporate the vegetable oil, ground crayfish, bouillon powder, and salt.
Slowly whisk in the warm water or fish stock, stirring in one direction for 5 minutes to incorporate air, which ensures a fluffy texture.
Gently fold in two-thirds of the flaked smoked catfish into the batter, ensuring even distribution.
Prepare your containers (uma leaves, foil containers, or ramekins) and pour the batter in, filling each about three-quarters full.
Place a half-egg and the remaining smoked fish flakes on top of the batter in each container before sealing tightly.
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.
