if you are worried about peeling your beans and you don't want to cook your moi moi with unpeeled beans, then this is the recipe for you. stress free and still has that moist moimoi texture we love.
Course Side Dish
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Author Chichi Uguru
4largeEggs3 hard boiled, 1 raw
1cantuna fishor 4 tbsp ground crayfish
1habanero peppermore if you want it hotter
1Tbspbouillon powdertaste and adjust according before cooking
1 small onion
1/4 cupcooking oil
Put everything in a blender (except the boiled eggs) and blend until well combined. Taste for seasoning and adjust accordingly.
Pour into 4 greased 8oz ramekins or any container you choose.
Top with sliced boiled eggs. cover with foil
Steam in a pot with water about 2 inches high. Note: The water is to steam so make are the the containers don't get submerged in water. Remember to check if the water is drying out while cooking so you can top up.
Cook till the moi moi sets and becomes firm. Takes about 35 - 40 mins. Check it by sticking a knife in it should come out clean but not necessarily as it would for a cake
Turn off heat. Allow to cool a bit and set further.