Moi Moi

Soak the beans for 15 minutes depending on how dry your
beans are. The drier beans tend 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 3 to 4 times – Remember we are
peeling the beans and not blending them.
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 for the boiled Eggs.
Spray or brush the container you will be using with oil. Pour
the mixture into the container and place the boiled egg over
it. Cover it with a lid or seal with foil paper.
Line the base of a large pot with either foil paper, sticks,
leaves. Add enough water to the pot. (Add just enough not
to submerge the moi moi bowls). This is to prevent the Moin
moin from sticking to the base of the pot in case the water
dries up before the moin moin gets done.
Arrange the Moin moin inside the Pot and cook till done.
This should take about 45 minutes to 1 hour a little more or
less depending on the quantity of the Moin moin mixture in
each container.
To check for doneness, insert a toothpick into the middle of
the Moin Moin/Moi. The toothpick should come out fairly
clean and not wet.
Remove from heat and serve.