Oto Mboro (Unripe banana porridge)
Oto Mboro is a porridge made with grated or pureed unripe bananas and vegetables.
Ingredients
- 160 g beef
- 700 g unripe banana
- dry fish
- 1 cup chopped onions (1 medium)
- 2 scotch bonnet (chopped)
- 1 ½ tablespoons crayfish
- ¼ cup palm oil
- 2 seasoning cubes
- salt
- 45 g ugu vegetable
Instructions
- Wash and cut meat into small cubes and place in a pot.
- Season with salt, add half of the chopped onions, pepper and a little water.
- Boil meat until tender.
- Meanwhile, wash and peel green bananas.
- Using a knife, scrape off the thin membrane covering the flesh of the banana.
- Grate banana to a puree, use a fine grater, food processor or a blender with very little water.
- Wash and remove bones from dry fish, wash and shred ugu vegetable, set aside.
- To the cooked meat add water, dry fish, onions, crayfish, palm oil and seasoning cubes, stir and cover.
- Bring to a boil and cook for about 5 minutes.
- Add a little salt to the grated banana and drop in spoonfuls using your fingers or a spoon, into the broth and cover immediately, do not stir. If you must, just gently shake the pot.
- Cook until banana lumps have firmed up about 3 minutes.
- Stir gently and allow some breaking up of the banana lumps.
- Cover and cook until the sauce has reduced and thickened. You will hear a slight sizzling of the oil, add ugu and stir very well.
- Cover and cook for about 1 minute and take off the heat. Oto Mboro is ready.
Notes
- To peel green bananas, cut off about 1 inch from the top and bottom. Run your knife along the ridges lengthwise as deep as the skin goes. Peel off the skin segment by segment.
- Failure to scrape off the thin membrane or long stringy bits on the flesh of the unripe bananas will result in your Oto Mboro having a tangy taste similar to the sourness in tomatoes.
- Do not overcrowd the pot with the banana puree, so that the boiling sauce will be able to cook and firm up the puree.
