Ukpo Egede (Plantain Moi-Moi) Recipe

This is a traditional Nigerian recipe for a classic accompaniment of over-ripe plantain mixed with plantain flour, crayfish and onions that are spooned into parcels and steamed before serving.
This is a very good way of using over-ripe plantain.

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Ingredients:

• 4 over-ripe plantains, peeled and cut into small pieces (but be sure that the inside is not decomposed)
• 200g plantain flour
• 1/2 cup palm oil (or less)
• 1/2 cup crayfish or prawns  
• 1 medium onion, finely chopped
• Salt to taste
• 1 teaspoon ground black pepper or chilli
• 2 Stock cubes (maggi)

Procedure:

• Sift the plantain flour into a medium bowl
• Pour in enough warm water bit-by-bit stirring all the while to form a smooth paste
• Add in the pieces of over-ripe plantain to the paste. Transfer to blender/food processor and blend to a very smooth paste
• Lift the lid of the processor/blender add the crayfish or prawns and the onion. Blend further for about 3 more minutes
• Transfer the mixture into big bowl. Add in the palm oil, stock cubes, salt and pepper and mix very well
• If the mixture seems too stiff and in a little more warm water and stir 

• At this point, just like I did with mine, you may want to garnish it with slices of fresh plum tomatoes or slices of hard boiled eggs. If so, just add in the slices before proceeding to the next steps

• Scoop the mixture into Uma leaves, foil parcels or small containers just as its been done with Agidi or beans Moi-Moi
• Set in a pot with a small amount of water and allow to cook for about 30 minutes or until cooked through and solid

Serve with Oatmeal, Akamu (pap/corn starch meal), custard or can be eaten alone