On our menu today is one of my Dad’s favourites. I didn’t always love this food; regrettably, our home is not the best place for a picky eater. We had a simple rule about food, you either eat what everyone else is eating or you go hungry. Left with no choice, I soon acquired a taste for unripe plantain porridge. These days, I eat it with relish. I consider the fact that I do so, one of the many wonders Nigerian parents perform in the lives of their children.
Unripe plantain porridge is as affordable as it is easy to prepare. The ingredients are readily available too. I chose smoked fish for today’s speciality but this meal can be prepared with any meat or fish of choice. So, here is how to prepare unripe plantain porridge.
Ingredients
Unripe Plantain
Smoked Fish
Palm oil
Crayfish
Fresh Pepper
Onions
Scent Leaf
Seasoning Cubes
Maggi
Salt
How to Cook
Rinse a pot, put enough water in it and set it to boil. Let me quickly mention that the type of porridge you like determines the quantity of water you use. I don’t like my porridge too thick or too watery so I add just enough water to cover the plantain. Having said that, wash and peel the plantain. You can slice or dice it; the choice is yours.
When the water comes to the boil, add the plantain to it and cook on medium heat. Blend the crayfish, onions and pepper and add to the pot. Also add palm oil, seasoning cubes and salt to taste.
Next, wash and debone the smoked fish, and wash and slice the scent leaves and set them aside. After fifteen minutes, add your smoked fish. After five minutes, add the scent leaves to the pot. Stir thoroughly and turn off the heat.
Food is ready. And those with a cooler in their mouth can enjoy this meal while it’s hot. 😀
Featured image source: guardian.ng