Moi Moi

Preparation

1. Peel the beans: Soak the dried beans in cold water for 10–15 minutes — no more. Drain. Rub vigorously between your palms in batches, or pulse briefly in a blender to crack the beans and loosen skins. Place in a bowl, cover with water, and skim off the floating skins. Repeat until the beans are mostly clean and white. Drain well.
2. Blend: Combine the peeled beans, red bell peppers, scotch bonnet, and onion in a blender. Add warm water or stock (start with 1/2 cup, add more only if needed) and blend until the batter is completely smooth and thick — like heavy cream. The batter should coat the back of a spoon. No lumps are acceptable.
3. Transfer the batter to a large bowl. Beat vigorously with a hand mixer or wooden spoon for 5 minutes to incorporate air and make it light. Melt the palm oil separately and allow to cool slightly, then add it and the vegetable oil to the batter. Add the crushed bouillon, ground crayfish, and salt. Stir thoroughly. Thin with warm water if needed — the batter should flow easily but not be watery. Taste and adjust seasoning.
4. Prepare steaming containers: If using banana leaves, cut them into rectangles, warm over a flame briefly to make them pliable, fold into cone shapes or cups. If using ramekins, grease the inside with oil. Fill each container 3/4 full with batter.
5. If using eggs and fish: Place a piece of boiled egg and a small amount of flaked smoked fish on top of or pressed into each filled container.
6. Set up a steamer: Place a rack or line the bottom of a large pot with extra banana leaf stalks or a folded cloth. Add boiling water to 2–3 cm below the level of your containers. Arrange the filled moi moi containers carefully on the rack. The water must NOT touch or overflow into the containers. Cover the pot tightly. Steam over medium heat for 45–55 minutes without lifting the lid. Check with a toothpick — it should come out clean. The moi moi should be firm and set. Cool for 5 minutes before unmolding.