Cut, wash, season and boil the mackerel fish. Set the stock aside for use later. Debone and shred the fish.
Blend the peeled beans with scotch bonnet, bell pepper and onion add ginger Blend as smoothly as possible.
Using electric mixer, mix the blended beans till fluffy. This will take roughly 5-10minutes.

If using palmoil, heat the palm oil in a pan and leave to cool  to lukewarm.
Heating the palmoil prevents curdling or raw taste of palmoil in moin moin.
Dissolve the maggi in ¼ cup of hot water and leave to cool.
To the blended beans add the dissolved maggi, the fish stock from mackerel, salt to taste, crayfish and mix well.
Add water to have a not too thick mixture.

This part is another important determinant of the end result moin moin. You do not want a stone hard Moin Moin or one you will be scooping like water.
This is the second determinant of the texture. If you want very fluffy Moin Moin don’t skip on this part.
Add veg oil or palm oil or combination of both to the beans mixture. That’s the mixture ready for cooking.

Layer the inside of your pot with from the leaves, add a little water and put a leaf on top.
Wash the leaves thoroughly in warm water.
Fold the leaf, put in the beans mixture put a portion of the mackerel and crayfish seal leaf and place in the pot.
Repeat this process till you’ve used up the beans mixture

Cover the moin moin wraps in the pot with leaves to lock in steam before finally covering with the pot cover.
Check every 8-10 minutes to add water till moin moin is cooked. This will take about 45 minutes to an hour and the leaves would have changed colour.
Serve and enjoy