This is a traditional Nigerian recipe for a classic accompaniment of over-ripe plantain mixed with plantain flour, crayfish and onions that are spooned into parcels and steamed before serving.
This is a very good way of using over-ripe plantain.

Ingredients:

4 over-ripe plantains, peeled and cut into small pieces (but be sure that the inside is not decomposed)
200g plantain flour
1/2 cup palm oil (or less)
1/2 cup crayfish or prawns
1 medium onion, finely chopped
Salt to taste
1 teaspoon ground black pepper or chilli
2 Stock cubes (maggi)

Procedure:

Sift the plantain flour into a medium bowl
Pour in enough warm water bit-by-bit stirring all the while to form a smooth paste
Add in the pieces of over-ripe plantain to the paste. Transfer to blender/food processor and blend to a very smooth paste
Lift the lid of the processor/blender add the crayfish or prawns and the onion. Blend further for about 3 more minutes
Transfer the mixture into big bowl. Add in the palm oil, stock cubes, salt and pepper and mix very well
If the mixture seems too stiff and in a little more warm water and stir
At this point, just like I did with mine, you may want to garnish it with slices of fresh plum tomatoes or slices of hard boiled eggs. If so, just add in the slices before proceeding to the next steps
Scoop the mixture into Uma leaves, foil parcels or small containers just as its been done with Agidi or beans Moi-Moi
Set in a pot with a small amount of water and allow to cook for about 30 minutes or until cooked through and solid
Serve with Oatmeal, Akamu (pap/corn starch meal), custard or can be eaten alone

curled from http://..com/2013/05/ukpo-egede-plantain-moi-moi-recipe.html

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Mr.Sinister:
Weren't you able to solve the issue with your blog? I tried checking it now but still a dead end.

My sister this your Ukpo Ogede recipe na one in town ooooooo.

the native way of cooking ukpo ogede. Nice one OP

I love ukpo oka too.
After wrapping and cooking, leave overnight in the pot so tantalizing Miss your food mom.

Nnem, Chuckwu gozi gi Nne oma.