Plantain Porridge
This delicious Plantain Porridge is a rich meal that all plantain lovers will surely enjoy. It can be prepared with either ripe or unripe plantains or a combination of both.
Even if you’re not a plantain lover, you should give this meal a try, because plantains are rich in fiber, minerals (potassium, magnesium, iron, phosphorous) and Vitamins(A, B6 and C).
- 3 big sized Plantains( ripe , semi ripe or unripe)
- 1 smoked fish or fresh fish (titus fish)
- 1 bunch Ugwu leaves(use Spinach, Kale or Green amaranth as substitute)
- 1 large onion bulb
- 1 tablespoonful Ground Crayfish
- 1 cooking spoonful Palm oil (use tomato stew or stew oil as substitute)
- 1 Large seasoning cube or teaspoonful seasoning powder
- Salt to taste
- Chili or Scotch bonnet (atarodo) Pepper (Use ground dried pepper or chopped fresh ones)
Peel and chop the onions.
Chop or grind the pepper.
Wash, peel and cut the plantains into small sizes.
Then wash the vegetables and slice into thin strips and set all aside for later use.
Now, wash and clean the fish.
If using smoked fish, clean with hot water and set aside
If using fresh fish remove the gut, cut and set aside.
Place the plantains into a pot, add enough water to slightly cover the plantains.
Then add the chopped onions, the fish, ground crayfish, pepper and seasoning cube or powder.
Leave to cook until it starts to boil.
Add the palm oil (or tomato stew or stew oil) and salt to taste.
Leave to cook until the plantains are tender.
Finally, add the sliced vegetables, and simmer covered for 3 minutes.
Stir thoroughly, serve and enjoy.