How to make it
5 steps. Take it one step at a time.
Soak the beans in water
Soak the beans in water for about 15-20 minutes. Rub the beans between your palms to loosen the skins. Rinse thoroughly, allowing the skins to float to the top and pour them off until the beans are clean and white.
20 minPlace the peeled beans, red bell peppers, scotch bonnets, and onion
Place the peeled beans, red bell peppers, scotch bonnets, and onion into a blender. Add a little water to facilitate blending and process until you have a very smooth, fine paste.
Pour the bean batter
Pour the bean batter into a large bowl. Stir in the vegetable oil, ground crayfish, crushed bouillon cubes, and salt. Slowly add the warm water or stock while stirring continuously until the batter is light and has a pancake-batter consistency.
Prepare your steaming containers
Prepare your steaming containers (ramekins, foil, or leaves). Pour the batter into the containers, filling them about 3/4 full. Place a slice of hard-boiled egg on top of each.
Place a steamer rack
Place a steamer rack in a large pot with boiling water. Arrange the containers in the pot. Cover tightly (you can use a damp cloth under the lid to trap steam). Steam on medium heat for 45-60 minutes or until the pudding is set and firm to the touch.
1 hr
A little kitchen wisdom
For the best texture, ensure the beans are blended into a very smooth paste. You can use traditional Ewe Eran leaves for a distinct earthy flavor, or ramekins/foil containers for convenience.
