Ukpor Ogede (Steamed Plantain Pudding)
Devised to use up over-ripe plantains, ukpor is from the Eastern states of Nigeria, and is eaten with tomato stew. Akamu (ogi) and ‘drinking garri’ are also popular accompaniments. Traditionally, steamed in leaves, I have used ramekins. Serve one per person with tomato and cucumber salsa for a stylish starter; two puddings with the salsa or more traditional accompaniments makes a light but tasty meal.
Author: Nky Iweka
Recipe type: Starter, Snack
Cuisine: Nigerian
Serves: 8-10 puddings
Ingredients
- 2 over-ripe plantains, peeled and cut in rounds
- 1 red onion, roughly chopped (about 120g)
- 1 - 2 Scotch Bonnet chillies (10-20g)
- *2 tablespoons palm oil (or vegetable oil)
- 1 teaspoon salt
- 450ml water
- *2 tablespoons finely ground crayfish (optional)
- 150g coarsely ground cornmeal (coarse polenta)
- Vegetable oil for greasing ramekins
Instructions
- Using a liquidiser or food processor, blend the plantain, onion, chillies, oil and water until you get a smooth mixture.
- Add the crayfish, blend again until it is well incorporated with the rest of the ingredients.
- Finally, add the cornmeal and give it a quick blitz or mix it in well with a spoon.
- Bring some water to the boil in a large pan, just shy of the height of the ramekins.
- Spoon the mixture into well-greased ramekins, three-quarters full, and cover each one with foil. Place the filled ramekins in the pan, and if there are any left over, create another layer, overlapping the ramekins below to form a pyramid.
- Cover the pan with some foil to form a tight seal, and steam for at least 30 minutes until the ukpor is firm. It is ready when pierced with a knife and the knife comes out cleanly. Top up carefully with boiling water, if necessary, ensuring the water level remains shy of the first layer of ramekins.
- Serve warm or cold with some salsa.
Notes
Variations
Substitute the cornmeal with 150g green plantain flour.
People from the Delta region use cooked whole kidney beans in addition to plantain flour to give the puddings extra texture and colour.
To serve
100g tomato and cucumber salsa, omitting the chilli
*Note
Using palm oil gives it an attractive yellowish colour, rather than a duller grey/brown colour.
Substitute the cornmeal with 150g green plantain flour.
People from the Delta region use cooked whole kidney beans in addition to plantain flour to give the puddings extra texture and colour.
To serve
100g tomato and cucumber salsa, omitting the chilli
*Note
Using palm oil gives it an attractive yellowish colour, rather than a duller grey/brown colour.
Recipe by The Executive Mama Put at https://www.executivemamaput.com/ukpor-ogede/