Pick the beans, rinse and soak a day before (the night before) you need it. Make sure you use honey beans (ewa oloyin) or drum don’t use white beans because it will turn black when the moi moi is done.
When you’re ready to cook the next day, get your toppings ready if you’re using fish boil it with the seasoning of your choice (reserve some of the broth from the fish), and so on.
Rinse the beans clean and blend with half of the onion, red bell pepper, rodo (habanero) and blend until smooth. Get all your toppings ready, debone the fish, and the rest of the toppings, and set them aside.
Add the fish broth or water or a combination of both and combine mix as you add it to it, you might need more liquid than you’d with the beans you peeled so I used a little over a half cup of broth and water (depending on the beans you might need less liquid or more). Check the seasonings and readjust if you need to add more.