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! .
- 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)
- 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.
- 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!