Plantain porridge is popular in Nigerian. Plantains are simmered until tender in a flavorful broth along with assorted vegetables and sometimes fish, beans or meat.
45 minPrep Time
35 minCook Time
1 hr, 20 Total Time
- Green plantains, cut into 1/4-inch thick rounds -- 6
- Onion, chopped -- 1
- Ground dried crawfish or dried shrimp -- 1/3 cup
- Red palm oil or vegetable oil -- 3 tablespoons
- Broth or water -- 1 quart
- Spinach, ugu (pumpkin) leaf, spinach or other greens, chopped -- 1 pound
- Salt and pepper -- to taste
- Put the plantains, onion, dried crawfish or shrimp, broth or water and oil into a large pot and bring to a boil over medium-high flame.
- Reduce heat to medium low and simmer for 20 to 25 minutes, or until the plantains are nice and soft.
- Mash the plantain a little with a potato masher to lightly thicken the stew.
- Stir in the spinach, ugu leaf or other greens and salt and pepper to taste.
- Simmer for another 5 to 10 minutes to cook the greens through.
- Adjust seasoning and serve.
- Popular accompaniments include grilled or fried fish or chicken.
Courtesy of Samuel Samura. Samuel Samura is a native from West Africa, he writes on various topics, including health, fitness, African cultures etc. He is the author of ‘Meeting the cheeky bumsters of The Gambia‘ an article that throws light on some of the things to expect when visiting The Gambia as a tourist.