Interesting recipe right? What if we told you it was possible to have two of your favourite meals fused as one? Asides being a dish created in order not to avoid over-ripe plantain being a waste, plantain moi moi is also a dish that allows you to use excess groundnut oil in a red stew. This way, it allows the name ‘plantain moi moi’ shine through, as opposed to using palm oil which might make you think of it as ‘plantain okpa’. Let’s cook!
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Ingredients
- Over-ripe plantain
- Unripe plantain flour or corn flour
- Red stew oil or palm oil
- Crayfish
- Fresh pepper
- Onions
- Fresh fish
- Seasoning
- Salt
- A small container of your choice (small plastic bowl)
Method
Always remember to wash all that needs to be washed thoroughly.
- Place your fish in a pot spiced up with salt, seasoning, diced pepper and onion and a good quantity of water. Allow to heat for 10 minutes. Take out the fish from the sauce when ready, debone and set aside.
- Peel the back of the plantain. Place in a blender with pepper, onion, the fish sauce and blend.
- In a bowl, place the unripe plantain flour with warm water, mix to make a paste. Add the blended mixture, red stew oil, deboned fish, and seasoning, salt to taste and stir. If too thick, add water but not too much to make a watery consistency.
- Scoop mixture into the container of your choice, seal and place in a pot of hot water (the quantity should not be above the seal of the container) and allow to cook. Be sure to check from time to time, adding more water when it dries up. This may take about 30 minutes or more.
- Take out when ready and serve cool.
