When it comes to nutrition, making the right choice doesn’t equal breaking the bank. Nigerian Food has a lot of healthy options, one of which is Plantain porridge. This simple, nutritious and affordable recipe is one you’ll enjoy. It’s easy to make and gets done in no time. Depending on your portion size, and the size of the bunch of plantain, one pot of plantain porridge should give you at least 5-6 portions. Let’s get started.
2 Bundles of Ugwu (pumpkin leaves)
1 Unripe or Ripe bunch of plantain
1 Medium smoked fish; Titus, Catfish or Stockfish
1 Medium Onion
1 Seasoning cube
1 Cup of water (250ml)
1 large fresh scotch bonnet (rodo)
Prep. Rinse chopped Ugwu in saltwater or white vinegar and set aside in a sieve to drain. Dice the onion, and rodo pepper. It’s advisable to use a fork to hold the pepper when cutting it up because it’s spicy. It will leave your hand with a stinging sensation. Washing your hands won’t remove the sting. Debone the fish then dice the bunch of plantain (about 5 sticks) into cubes.
Put your burner on low heat, pour in one cooking spoon of palm oil, and leave to heat up. Add the onions, and fresh pepper then let it simmer for 1 minute. Add half a cup of water, diced plantain, fish, half a tablespoon of Ghana and cayenne pepper, seasoning cube, and salt to taste. You can reduce the amount of pepper if you’d prefer and add more fish too. Stir and let it simmer for 5 minutes. Add the remaining cup of water, two tablespoons of crayfish powder then stir and cook till the plantain is done—not too soft or soggy. Add Ugwu leaves, stir and let it simmer for 2-3minutes. Don’t overcook the vegetable.
Serve into portions and leave to cool.
When choosing which plantain to buy, don’t settle for the one that’s too ripe. It will be soggy, mushy, and way too sweet. Here’s hoping this becomes one of your favourite quick and simple recipes.