APRON AND PANS - PLANTAIN MOIMOI (UKPO OGEDE)
Ingredients
2 medium sized over-ripe plantains (skin can be black, but be sure that the inside hasn't gone bad. Ripe plantains can also be used)
200g unripe plantain flour OR corn meal (cornflour)
1 cooking spoonful palm oil/red stew oil/vegetable oil
1 cooking spoonful ground crayfish
1 handful deboned boiled fish or fresh prawns (optional)
1 medium sized onion bulb
Pepper to taste
Salt to taste
Containers for cooking the plantain moi moi (Uma/banana leaves, aluminium or plastic bowls)
Preparation
Place the unripe plantain flour (or corn meal) into a bowl, add a little warm water and mix the flour until you get a smooth paste. Set aside for later use.
Wash, peel and slice the over-ripe plantains. Blend into a smooth paste, the plantains, crayfish, onions and pepper. Pour into the bowl with the unripe plantain paste. Mix thoroughly and add a little warm water to get a lighter, but not watery consistency.
Add the palm oil and salt to taste. Mix thoroughly.
Scoop the plantain mixture into any container of choice, you can add the cooked fish or fresh prawns (if you are using any), seal tight and set aside.
Put a pot of water or steamer to boil. Place the containers into the pot & cook until the plantain moi moi solidifies (you may have to add water to the pot from time to time, as it dries up). This steaming process takes about 45mins to 1 hour.
Take out the moi moi from the pot, leave to cool a bit; serve and enjoy.
Plantain moimoi(ukpo ogede) is usually eaten as a snack or as a meal with pap (ogi/akamu), oatmeal, custard or rice recipes.
2 medium sized over-ripe plantains (skin can be black, but be sure that the inside hasn't gone bad. Ripe plantains can also be used)
200g unripe plantain flour OR corn meal (cornflour)
1 cooking spoonful palm oil/red stew oil/vegetable oil
1 cooking spoonful ground crayfish
1 handful deboned boiled fish or fresh prawns (optional)
1 medium sized onion bulb
Pepper to taste
Salt to taste
Containers for cooking the plantain moi moi (Uma/banana leaves, aluminium or plastic bowls)
Preparation
Place the unripe plantain flour (or corn meal) into a bowl, add a little warm water and mix the flour until you get a smooth paste. Set aside for later use.
Wash, peel and slice the over-ripe plantains. Blend into a smooth paste, the plantains, crayfish, onions and pepper. Pour into the bowl with the unripe plantain paste. Mix thoroughly and add a little warm water to get a lighter, but not watery consistency.
Add the palm oil and salt to taste. Mix thoroughly.
Scoop the plantain mixture into any container of choice, you can add the cooked fish or fresh prawns (if you are using any), seal tight and set aside.
Put a pot of water or steamer to boil. Place the containers into the pot & cook until the plantain moi moi solidifies (you may have to add water to the pot from time to time, as it dries up). This steaming process takes about 45mins to 1 hour.
Take out the moi moi from the pot, leave to cool a bit; serve and enjoy.
Plantain moimoi(ukpo ogede) is usually eaten as a snack or as a meal with pap (ogi/akamu), oatmeal, custard or rice recipes.
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