Soak your beans in cold water for some minutes to be soft. To make it faster removing the peels, you use mortar and pistil to pound the beans softly in order not to pieces the beans but rather to just remove the peels. After which you wash till the beans is neat.

After that you wash and add the onion, shombo, ginger into the beans and take it for grinding.

After the grinding you add your maggi, crayfish, oil into the beans paste, then you keep stirring until the ingredients is well incorporated. If the paste is to thick you add little water into it till you get your desired texture, then you add your salt to taste.

You start putting the beans paste into the container you wish to use to make the moi moi. I used Milk tin cups.

You get a big pot that can contain all, put water in the pot that will not cover the tin cups, then you arrange the tin cups with the beans paste in it and cover tight, then put on fire.

After 45 minutes, your moi moi is ready. Meanwhile your white rice and carrot stew is ready, you can now serve it with your moi moi. Enjoy But if you want you can add fish, eggs or liver into your moi moi, but it is better when the ingredients is with moderation.