Boil your shaki and stockfish till it's very tender, add water to the stock, such that can cover your plaintain.

Add your unripe plaintain, onions, maggi, salt, pepper, crayfish and oil to the stock and cook for 20mins

Add the diced ripe plaintain to the pot and cook for another 5 mins

Remember to stir with a wooden stick to help thicken the broth. Keep adding water until your plaintain is properly cooked!

Serve with a glass of sweet red wine. Cheers