Packed with diced carrots, green peas, and sweet corn for added crunch and nutrition.
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Soak the beans in water for 10 minutes, then peel the skins off by rubbing them between your palms and rinsing thoroughly.
Blend the peeled beans, bell peppers, scotch bonnets, and onions with a little water until the mixture is a very smooth, silky paste.
Pour the bean batter into a large mixing bowl and stir in the vegetable oil and crushed bouillon cubes.
Slowly add the warm water and salt, whisking continuously for 5 minutes to incorporate air for a fluffy texture.
Gently fold in the diced carrots, green peas, and sweet corn using a spatula so they are evenly distributed.
Scoop the mixture into greased ramekins, foil containers, or traditional Uma leaves, ensuring they are only 3/4 full.
Place the containers in a large pot with a small amount of boiling water at the bottom, covering tightly to steam.
Steam on medium heat for 45 to 60 minutes until a toothpick inserted comes out clean, then let cool before serving.
