Name: Nigerian Moin Moin
Total time: 1 h
Cuisine: African
Ingredients: 1 1/2 cup Dry beans, black-eyed peas or brown beans ('ewa oloyin'); 1 Red bell pepper, medium size, or tatashe; 1 Habanero pepper, scotch bonnet or rodo; 3/4 cup Onion, diced; 2 tbsp Crayfish; 1/4 cup Vegetable oil; 2 Bouillon cubes; 3/4 cup Minced fish, cooked; 3 Eggs, hard-boiled; Salt, to taste; 1 inch Ginger

Method

9 steps. Tap one to mark it done.

Let the beans soak for 15 minutes. Beans that are drier usually become ready to peel more quickly.
Place the beans inside a blender and pour in double their volume of water. Run the machine in short bursts lasting 3 to 4 seconds, repeating the process 3 to 4 times so the skins detach without completely pureeing the beans.
Put the beans in a spacious bowl and submerge them in water. Stir the beans using your hands to make the skins rise to the surface, then swiftly pour the floating skins out through a strainer. Keep repeating this until the majority of the skins are removed.
Move the skinless beans into a blender and add the red pepper, habanero pepper, onion, and ginger. Process the ingredients until the mixture is perfectly smooth.
Stir the crayfish, vegetable oil, bouillon cubes, minced fish, and salt to taste into the blended bean puree. Hold back the hard-boiled eggs for now.
Grease your cooking vessels by brushing or spraying them with oil. Divide the bean batter among the vessels and set a hard-boiled egg on top of each. Seal them securely using foil or a lid.
Place a layer of foil, sticks, or leaves at the bottom of a deep pot to keep the food from scorching. Pour in sufficient water for steaming, making sure the liquid does not submerge the vessels.
Set the vessels inside the prepared pot, put the lid on, and let them steam for 45 to 60 minutes. Monitor the pot from time to time, replenishing the water if it begins to dry up.
Slide a toothpick into the middle of the dish to test its doneness; it needs to emerge dry and clean. Take the pot off the stove and serve.