PLANTAIN RECIPES (PLANTAIN PORRIDGE)

PLANTAIN RECIPES (PLANTAIN PORRIDGE)

Plantain porridge is easy and fast to cook.  It is prepared with unripe plantain which are  rich in iron.

Ingredients

• 3-4 unripe plantains
•  Pumpkin (Ugu)  leaves (or Frozen Spinach: 10 cubes)
• 1-2 teaspoons ground
• 1 medium fish (Mackerel)
• Red palm Oil: enough to colour the meal
• Pepper and Salt (to taste)
• 2 big stock cubes
• 2 medium onions

Before cooking  Unripe Plantain Porridge

1.     Wash, peel and cut up the plantain and set aside

2.     Rinse and cut the pumpkin (ugu) leaves into small pieces. If you are 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.     Grind the crayfish and pepper.

4.     Wash, cut and remove the fish intestines.

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 6 minutes before serving.

Serve with soft drink or fruit juice.