11/2 Cups dry beans Black eyed Peas or Brown Beans-”Ewa Oloyin”
1 Red Bell pepper/Tatashe Medium size
1 Habanero/scotch Bonnet/Rodo
3/4 Cup Diced onion
2 Tablespoons Crayfish
1/4 Cup Vegetable Oil
2 Bullion Cubes
3/4 Cup cooked minced Fish
3 Hard boiled Eggs
Salt to taste
Soak the Beans for 1 hour (more or less). The length of time used in soaking the Beans depends on the type of beans you are using and how dry your Beans is. The drier beans tends to be ready for peeling faster than the less dried beans.
Pour the Beans in the Blender and add twice as much Water as the Beans (by volume) blend the Beans for 3-4 seconds per time and repeat this for 3 to 4 times – Remember we are peeling the Beans and not blending it.
Pour the beans back into a large Bowl and add enough Water to fully cover the Beans. Now agitate the Beans with your fingers and the skin will float then quickly separate the skin from the Beans by pouring through a sieve.
Once that is done, pour the peeled Beans (the skinless Beans) inside a Blender, together with the Red Pepper, Habanero and Onion – Blend to the smoothest consistency you can ever get.
Combine the blended mixture with the remaining ingredients except the boiled Eggs.
Spray or oil the container you will be using then pour in the mixture and cover it with a lid or seal with a foil paper.
Line the base of the pot you will be using with either foil paper,sticks,leaves or any thing you deem fit. This is to prevent the Moin moin from burning.(seriously, burnt Moin moin is a disaster- Talking from experience).
Arrange the Moin moin inside the Pot and cook till done. This should take about 45 minutes to 1 hour 30 minutes depending on the quantity of the Moin moin mixture in each container.
Remove from heat and serve.
***Insert a tooth pick into the middle of the Moin Moin/Moi moi to check for it’s doughness. The tooth pick should come out fairly clean and not moist.