Plantain Moi Moi (Ukpo Ogede) in an Oven

May 19, 2025 Odiraa

Plantain Moi Moi (Ukpo Ogede) in an Oven

Ukpo Ogede, also known as Plantain Moi Moi, is a beloved delicacy from Eastern Nigeria.

This sweet and savory steamed dish is traditionally made with overripe plantains – those with blackened skins (as long as they’re not spoiled inside).

Rather than waste them, this recipe turns them into something delicious.

To balance the sweetness and improve the texture, unripe plantain flour is often added. Not only is this dish tasty, but it’s also packed with nutritional benefits.

Plantains are rich in dietary fiber, vitamins C, A, and B-complex (folate, niacin, riboflavin, thiamine), and essential minerals like iron, magnesium, potassium, and phosphorus.

How to Make Plantain Moi Moi (Ukpo Ogede)

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Yield: 12 wraps (using Uma leaves) or 25 servings (using cupcake tins)

Ingredients

3 Scotch bonnets (Ata Rodo)
1/3 of a large red onion
Ground crayfish
2 tablespoons of palm oil
Salt to taste
1 seasoning cube
1 smoked fish (optional but recommended)

Wrapping Options:

Uma leaves (traditional)
Aluminum foil
Plastic moi moi bowls
Moi moi tins
Cupcake tins (used here for convenience)

Preparation

If using Uma leaves:
Wash thoroughly with salted water and a sponge. Trim off the stalks (keep them aside—you’ll use them in the pot later).

If using smoked fish:
Clean, debone, shred, and set aside.

Directions

Step 1: Wash the overripe plantains, peel, and dice them into small chunks. Set aside.

Step 2: Blend the Scotch bonnets and onion with a little water until smooth. Then add the diced plantains to the blender and blend until smooth. Set aside.

Step 3: In a mixing bowl, combine unripe plantain flour with a small amount of water to form a thick paste. Add salt, ground crayfish, shredded smoked fish, and seasoning cube. Gently pour in the blended Osisinapo/plantain pudding and mix thoroughly. Add palm oil and stir well until fully combined.

Step 4: Line the bottom of a pot with the reserved umami stalks to create a platform. Add water up to the level of the stalks.

Step 5:
If using Uma leaves:
Fold two leaves into a conical shape. Seal the bottom, scoop in the plantain mixture, and fold the top to seal. Place each wrap upright on the stalk bed inside the pot. Cover with extra umami leaves.

If using cupcake tins or other containers:
Scoop the mixture into the tins. Cover each with foil. Place directly into the pot (no need for a stalk bed). Add water to reach halfway up the sides of the tins.

Step 6: Cover the pot and steam over medium heat for 25–30 minutes. Check water levels occasionally and add more if needed.

Step 7: Test for doneness by inserting a knife into one wrap or tin. If it comes out clean, it’s ready. Turn off the heat and serve warm.