In a large bowl, soak your beans for 5 minutes. Proceed to peel off the skin from your beans by rubbing them against each other between your palms, you may need to rinse multiple times to get rid of the skin peels until you end up with a bowl of peeled beans. Kindly note, a few unpeeled pieces does not make a difference. Leave to continue soaking in water while you prep other ingredients.

Cut up your red bell peppers, scotch bonnets, onion and ginger into smaller pieces and set aside.

Season your cod fish with a sprinkle of salt and black pepper, boil in a pot or pan for 5-10 minutes on both sides and use a fork to break apart the fish, set aside.

Strain and transfer the peeled beans, peppers, onions and ginger into your blender. Add in a cup of water and begin blending, you may need to add in some water as needed until you end up with a smooth, paste-like consistency.

While blending, prep your hot water bath by heating up about 15 cups of water in a large and wide pot.

Transfer the pureed mix into a large bowl and begin mixing using a spatula. Add in the oil and continue mixing till well combined.

Season with salt and fish bouillon until you have reached desired taste.

Go in with the cod fish pieces and keep mixing till combined.

Prep your ramekins by spraying some oil in each one, this is just to prevent the moi moi from sticking to the ramekins when cooked.

Use a deep-mouthed spoon to scoop in your bean mix into each ramekin till you are just above the halfway point of the ramekin. This is to allow room for the egg addition and the rise during steaming.

Break in one egg into each of the moi moi portions.

Place your moi moi portions into the hot water bath, cover with aluminium foil before placing the pot lid as the steam is what cooks it to perfection. Let steam for 45 mins on medium heat.

Use the toothpick test by poking through the moi moi, if it comes out clean, then your moi moi is ready.