UNRIPE PLANTAIN PORRIDGE

INGREDIENTS
Unripe Plantain: 3 pieces
Pumpkin Leaves: a big bunch (or Frozen Spinach: 10 cubes)
Fish (Titus): 1 medium size
Ground Crayfish: 1-2 teaspoons
Onions: 2 medium sized bulbs
Red palm Oil: Enough to colour the meal
Pepper and Salt: to taste
Seasoning: 2 big stock cubes

Before you cook Unripe Plantain Porridge
Wash, peel and cut up the plantain as shown.
Wash 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. Wash, cut and remove the fish intestines. Cut up the onions into tiny pieces. Grind the crayfish and pepper. Now you are ready to cook the unripe plantain porridge.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *