Skip to content

Okpo Ogede (Plantain Moi-Moi)

Okpo ogede is a Nigerian dish of overripe plantains. It is also known as plantain moi-moi.

Source and licence

"Okpo Ogede (Plantain Moi-Moi)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Okpo_Ogede_(Plantain_Moi-Moi), revision 4508303), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Okpo_Ogede_(Plantain_Moi-Moi)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4508303

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Blend the plantains, plantain flour, onion, and crayfish together with a little water.
  2. Transfer the mixture to a bowl, then mix in salt and palm oil.
  3. Divide the mixture between molds, such as ramekins or aluminum pouches.
  4. Place the filled molds in a steamer basket over boiling water. Cook until set.
  5. Serve with custard, oatmeal, and/or cooked ground corn (akamu).