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Cooking unripe plantain porridge can be intimidating – but don’t worry, this step-by-step guide has all the tips you need to make a delicious and healthy dish every time. Follow along to learn the key techniques for perfecting your plantain porridge!
This fast and easy recipe cook plantain porridge is to cook with unripe plantains which are known to be rich in iron.
Cutting the unripe plantains into small pieces will make them easier to absorb the flavors of the other ingredients, resulting in a better balance of flavors in your porridge. Choose unripe plantains that are firm and have a light yellow to green color. Peel off the skin, then cut into 2-3 inch pieces. This will also lead to a shorter cooking time!
3 unripe plantains
A big bunch of Nigerian pumpkin leaves (or Frozen Spinach: 10 cubes)
1 medium fish (Mackerel)
1-2 teaspoons ground crayfish
2 medium onions
Red palm Oil: enough to colour the meal
Pepper and Salt (to taste)
2 big stock cubes
BEFORE YOU COOK UNRIPE PLANTAIN PORRIDGE
1. Wash, peel and cut up the plantain as shown.
2. Rinse and cut the pumpkin leaves into small pieces. If you will be using frozen spinach, allow to thaw just enough to let you cut them into tiny pieces.
Leave to thaw completely and squeeze out the extra water using a sieve.
3. Wash, cut and remove the fish intestines.
Cut the unripe plantains into small pieces, 2-3 inches in size
4. Grind the crayfish and pepper.
COOKING DIRECTIONS
1. Put the cut plantain in a pot. Add the chopped onions, stock cubes, fish, ground crayfish and pepper.
2. Add water to the same level as the contents of the pot.
3. Cook till the contents start to boil. Add the red palm oil and salt to taste.
Cover the pot and keep cooking till done. This is when the plantain is tender to touch.
4. Add the vegetables, cover the pot and leave to simmer.
5. Once it has heated up, stir, turn off the heat and leave to stand for at least five minutes before serving.
Serve with chilled soft drink or fruit juice.
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