Plantain Moi Moi Recipe: Steamed Nigerian Ripe Pudding
How To Prepare Corn and Plantain Moi Moi (Osisinapo)
Plantain Moi Moi Recipe: Steamed Nigerian Ripe Pudding: How To Prepare Corn and Plantain Moi Moi (Osisinapo)
The plantain Moi Moi (Osisinapo) is another plantain recipe commonly eaten in Nigeria. It is one of the Nigerian pudding recipes prepared with overripe plantains.
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Are you still allowing your overripe plantain to savor its sweetness in the bin? Epifi, or ripe plantain pudding, is the newest hot thing. Make this delicious plantain pudding recipe, also called epiti or ukpo ogede, provided your plantain is not rotten.
Another delicious recipe to try out in your kitchen is this one if you enjoy eating moi moi (moin moin). In my kitchen, I aim to make the most of everything I have to achieve maximum productivity rather than wasting anything.
I prepare dodo Ikire, plantain cake, or plantain epiti (ukpo ogede) whenever I have overripe plantains in my home.
Moi Moi with plantain is a great substitute to the popular and traditional Nigerian Moi Moi.
Moi Moi is a Nigerian pudding meal normally made using Beans. Plantain moi moi or Plantain pudding is a similar of this, apart from it is made with plantain.
The benefit of this is that overripe plantains pair well with this dish, so you don’t have to throw away any leftovers. It’s quite simple to make and tastes great.
How to Cook Plantain Moi Moi
It’s really simple to prepare plantain moi moi, and you can eat it with akamu just as you would with beans moi moi, or you may use any other type of protein.
These days, I usually thicken my pudding with corn meal since I enjoy the texture it provides. In the past, I thickened it with flour, but I didn’t really appreciate it as much as I do with the cornmeal.
Some folks use bean flour or banana flour to make Banana moi moi and I might just be trying it out next time.
Ingredients for plantain moi moi
- 2 pcs of overripe plantain (Even if the skin is now black, as long as the inside is not decomposed)
- 100g plantain flour
- 1 Knorr cube
- Cool water
- 1-2 cooking spoons palm oil
- 1 teaspoon ground crayfish
- 1 onion
- Pepper and Salt (to taste)
Containers
- Uma leaves (Thaumatococcus Daniellii)
- Bowls
- Aluminium foil bags
Before you cook Plantain Moi Moi
Wash Uma Leaves:
- Rinse the uma leaves thoroughly under cool running water to remove any dirt or debris.
- Gently rub the leaves to ensure they are clean. Be careful not to tear them.
Cleaning Uma Leaves:
- Trim the edges of the uma leaves to remove any tough or discolored parts.
- If necessary, lightly steam or pass the leaves over an open flame to make them more pliable for wrapping.
How to make Overripe plantain moi moi: Cooking Directions
- Blend together the overripe plantain pieces, plantain flour batter, onions, crayfish, pepper, and stock cube using just enough water to facilitate the movement of the blender blades.
- Transfer the smooth blend into a spacious bowl. Introduce salt and palm oil, then mix thoroughly until well combined.
- Bring a small quantity of water to a boil in a pot. Once boiling, place a foundation for the Plantain Moi Moi wraps in the pot—this can be scrap pieces of aluminum foil, a stainless steel stand, or leaf stalks from uma leaves.
- Spoon the mixture into folded uma leaves, similar to the process for beans Moi Moi. Carefully place the wraps into the pot of boiling water and cook for 20-25 minutes. Add water as needed during the cooking process.
- Allow the cooked wraps to cool down completely and set before serving with custard, oatmeal, akamu (corn starch meal), or as a delightful snack paired with a chilled drink.
FAQs
Ukpo ogede plantain moi moi: Can I add plantain to Moi Moi?
Take the fish out of the stock and carefully remove the bones. After deboning, shred the fish and set it aside.
Empty the blended plantain into a medium-sized bowl. Incorporate the shredded fish, fresh pepper, crayfish, fish stock, and seasoning into the bowl.
Plantain pudding Nigeria
Instructions:
- Combine sieved plantain flour and overripe plantains in a bowl. Add a small amount of warm water and blend until a thick, smooth paste is formed.
- Introduce optional crayfish, onions, and chillies to the mixture. Mix them together.
- Blend in the palm oil, stock cubes, and season the mixture well.
