Plantain moi moi (Ukpo Ogede)

Do you throw away overripe plantains? If you are one of those that do, i'm sure after this post that'd be a thing of the past.
Ukpo Ogede "Plantain Moi moi" is a popular dish in the eastern part of Nigeria. it's a sweet savory steamed dish made with over ripe plantains especially those with black skins (As long as it isn't rotten on the inside) so they don't go to waste. To make it less sweet and to thicken a little bit, Unripe plantain flour is usually added to achieve this. Plantains contain a high amount of dietary fiber, vitamin C , vitamin A, B-complex vitamins, folates, niacin, riboflavin and thiamine and also adequate levels of minerals such as iron, magnesium, Potassium, and phosphorous which has so many Nutritional health benefits in the body.

The exact type of Over ripe plantain usually used for this dish

How to make plantain moi moi (Ukpo ogede)
Prep Time:  20 mins
Cook time: 25-30mins

Makes:       12 wraps (Uma leaves) & 25 with Cup cake tins

Ingredients:::

•4 Ripe plantain (Even if the skin is black as long as it isn't rotten within)

•1 cup Unripe plantain flour

•3 Scotch bonnets "Ata Rodo "

•1/3 large Red Onion

• Crayfish, Ground

•2 cooking spoons Palm Oil

• Salt to taste

• 1 Seasoning cube

• 1 Smoked fish - Optional but worth it

Containers for Wrapping:::
• Uma Leaves / Aluminium Foil / Plastic moi moi bowls / Moi moi tins. For this, i used Queen cup cake tins to steam the moi moi but in the video, i made use of Uma leaves. 

Preparation:

• If you are using Uma leaves, Wash thoroughly with salted water and a foam sponge. Cut off the stalk (you'd need it) and set both the leaves and the stalk aside. If you are using plastic plates or moi moi tins, wash and set aside.

• For the smoked fish, Wash and remove the bones from the fish. Shred and set aside.

Directions :::

Step 1: Wash the plantains thoroughly and slice open. Dice into small bits - Set Aside

Step 2: Wash the Scotch bonnets and Onion, place in the blender. Add a little water, just enough to make the blades move and blend till smooth. Add the diced ripe plantains and blend till smooth - Set aside

Step 3: Pour the unripe plantain flour into a Medium sized bowl, add a little water and stir into a thick paste. Add the Salt, Crayfish, Shredded smoked fish, Seasoning cube and Gently pour the Blended plantain mixture into the bowl and mix thoroughly. Finally, add the Palm oil and stir to incorporate the mixture.

Step 4: In a medium sized pot, gently arrange the stalks/sticks of the uma leaves to form a stick bed. Add Some water just enough to reach the level of the sticks in the pot.

Step 5: Get two uma leaves and fold into the conical moi moi shape. Fold the end of the cone and scoop spoons full of the plantain mixture into the uma leaves. Seal and place the wraps on top of the sticks within the pot. Cover the pot with about two leaves. 

* If you are using other containers such as cup cake tins, you wouldn't need to arrange the stalk in the pot as a base. Just scoop the plantain mixture into the tins, cover with a foil paper and place in the pot. Add just enough water halfway through the first layer of the tins within the pot. Cover the pot and place on the burner

Step 6: Turn on the burner and leave to steam for about 25-30 minutes while adding water intermittently during the time frame.

Step 7: To check if it's done, insert a knife through one of the wraps and if it comes out clean it's done. Turn off the burner and serve.

This meal can be served with pap/ akamu, Custard, Oats or any Beverage.

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Watch The Video Tutorial below