Steps
1. Husk maize and cut from cob; pound and grind to a soft paste.
2. Wash and chop onion and tomato and add to maize.
3. Mix to a smooth paste using warm water and add prepared greens, crayfish and optional ingredients.
4. Heat the palm oil and stir well into the mixture.
5. Wrap mixture in plantain leaves.
6. Steam in a pot with a tight-fitting lid for about 1-11/2 hours, until well cooked.
7. Serve hot or cold. Taste is improved if the dish is allowed to stand overnight before serving.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome