Plantain Moi Moi

What we know so far

Plantain moi moi, ukpo ogede in Igbo and epiti in the Delta, is a steamed pudding of overripe plantain blended with pepper, onion, crayfish and palm oil, thickened with plantain flour or cornmeal and cooked in leaf wraps or foil until set. It is a cousin of the black-eyed-bean moi moi, softer and sweeter, and it is eaten for breakfast with pap or as a side to rice and suya. It is one of the best uses for plantains that have gone black.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting