Preheat oven to 350 F / 180 C. Liberally spray two glass bread pans (or several ramekins) with cooking spray, set aside.
Chop and seed the bell and habanero peppers, peel and chop the onion. Add peppers, onion, garlic, and bouillon cubes to food processor, process until smooth.
Drain the beans, add beans to food processor and process til smooth. Add a little water, if you need, to get it going – but not a lot. I tend to let the food processor run for about 5 minutes, your mileage may vary.
Once smooth, add salt, paprika, and vegetable oil, blitz again until well incorporated.
Place each bread pan into a larger baking dish. Add water to large baking dish until about halfway up the sides of the moi-moi dish. Cover tightly with aluminum foil, transfer to oven.
Bake for about 2 – 2 ½ hours, until the sides of the moi-moi start to pull away from the baking dish. Allow to cool a little, before inverting onto a serving plate.
Serve warm, enjoy!