NIGERIAN PLANTAIN PORRIDGE RECIPE

Nigerian plantain porridge is no doubt a yummy and rich meal most plantain lovers would love. 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 try and a place in your heart! .

Ingredients

• 2 medium sized Plantains (ripe , semi ripe or unripe)
• 1 smoked fish or fresh fish(preferably mackerel ”titus fish”
  (smoked fish should not be too dry, if using)
• Cooked/boiled chicken
• About 400gram or 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
• 1 Large seasoning cube or 1 teaspoonful seasoning powder
• Salt to taste
• Chili or Scotch bonnet (atarodo) Pepper to taste
  (use ground dried pepper or chopped fresh ones)

Recipe

Prep instructions

• The first step is to prep all ingredients . Peel and dice onions, chop or grind/bend habanero peppers. Wash, peel and cut plantains into medium sizes . Lastly, wash vegetables throughly, slice into thin strips and set aside for later use .
• If using fresh fish, wash and clean fresh mackerel fish, ensure to remove guts, cut into small to medium sizes and set aside . If using smoked fish, clean with hot water and set aside.

Cooking instruction

• Place Plantains into a pot and add in enough water to slightly cover plantains .
• Then, add in chopped onions, fish, ground crayfish, seasoning, salt, pepper, and herbs, stir and cover. Leave to cook until it starts to boil.
• Once it starts to boil, add in palm oil and chicken, leave to cook for 10 – 15 mins or until plantains are tender.
• Finally, add in sliced vegetables and simmer for 2-3 mins
• Serve while piping hot and Enjoy!