Plantain porridge (pottage)
Plantain porridge (pottage) is flavourful, rich and healthy.
Ingredients
- 500 g unripe plantain
- 350 g semi-ripe plantain
- 150 g ripe plantain
- 4 cups water
- dry fish
- 4 tablespoons ground crayfish (reserve 1 tablespoon)
- 1 medium onion (1/2 cup chopped)
- Scotch bonnet (fresh pepper)
- 2 seasoning cubes
- ogili okpei
- salt
- ¼ cup palm oil
- Ugu leaves
- Scent leaf (optional)
Instructions
- Wash and peel plantains. (Cut along the ridges and peel away the skin section by section.) Cut the plantains into cubes,about one inch.
- Soak dry fish in boiling hot water for 2 minutes, rinse well with cold water. Wash and finely shred
- Wash and finely shred ugu and scent leaf.
- In a pot, place plantain, water, dry fish, 3 tablespoons crayfish, onions, pepper, seasoning cubes, ogili okpei and salt. Boil for 10 minutes.
- Add palm oil and continue cooking till plantain is soft and palm oil no longer tastes raw. Reduce the heat and stir very well.
- Most of the ripe plantain should be so soft by now, it should have become part of the creamy sauce.
- Add the reserved 1 tablespoon of ground crayfish, ugu and scent leaf, stir, cover and cook another 5 minutes. Take off the heat.
Notes
- To make it vegetarian, remove the fish and crayfish and use crayfish or any mild fish seasoning.
