Ingredients

• Black-eyed beans, dried 450 g
• Red bell peppers 2 large (300 g)
• Onion 1 large (150 g)
• Scotch bonnet pepper 1 (10 g)
• Vegetable oil 100 ml (90 g)
• Chicken stock cubes 2 cubes (8 g)
• Salt 1 tsp (6 g)
• Warm water 450 ml
• Eggs, hard-boiled 3 large (150 g peeled)

Instructions

1. 1

   Soak the beans in cold water for 15 minutes, then rub them between your palms and pour off the loose skins; repeat until almost all the beans are peeled, then soak them for 1 hour more.

2. 2

   Drain the beans and blend them with the bell peppers, onion, Scotch bonnet and 300 ml of the warm water into a very smooth, thick batter.

3. 3

   Pour the batter into a large bowl, crumble in the stock cubes, add the salt and most of the oil, and stir in the remaining 150 ml warm water until the batter is smooth and pourable.

4. 4

   Brush 8 heatproof ramekins or foil bowls with the rest of the oil (or fold banana leaves into cones) and fill each about two-thirds full; push a few slices of boiled egg into each.

5. 5

   Set the filled containers on a rack in a large pot with 3-4 cm of simmering water, cover tightly and steam for 50-60 minutes, topping up the water as needed.

6. 6

   Check for doneness: the moi moi should be firm, and a knife inserted in the center should come out clean.

7. 7

   Let it rest for 5 minutes, then turn out and serve warm with rice, pap (ogi) or custard.