Wash and peel plantains. (Cut along the ridges and peel away the skin section by section.) Cut the plantains into cubes,about one inch.
Soak dry fish in boiling hot water for 2 minutes, rinse well with cold water. Wash and finely shred
Wash and finely shred ugu and scent leaf.
In a pot, place plantain, water, dry fish, 3 tablespoons crayfish, onions, pepper, seasoning cubes, ogili okpei and salt. Boil for 10 minutes.
Add palm oil and continue cooking till plantain is soft and palm oil no longer tastes raw. Reduce the heat and stir very well.
Most of the ripe plantain should be so soft by now, it should have become part of the creamy sauce.
Add the reserved 1 tablespoon of ground crayfish, ugu and scent leaf, stir, cover and cook another 5 minutes. Take off the heat.