Wednesday, 21 May 2014

Unripe plantain porridge recipe - Ojoko Awai

Unripe plantain porridge is a meal enjoyed by most people but commonly prepared for those trying to reduce their sugar consumption or those with diabetes. It's traditionally prepared with the green unripe plantain though to make it a little bit sweet, some people prepare this dish by mixing ripe and unripe plantain together. I love cooking mine with dry fish or smoked fish because it gives the meal an excellent taste but you could substitute with any fish or meat you have available. For the vegetables, you could use either Ugu (pumpkin leaves) or scent leaves (Nchuawun/Efinrin). Other ingredients which could be added to give it extra taste and flavor include; Locust beans "Iru", Ashanti pepper "mkpuru uziza".

How to make Unripe plantain porridge
Prep Time:
20 mins
Cook time: 45 mins
Serves:       2


Ingredients:::
• 1 red onion
• 1 tbsp. Chili/ Cameroon Pepper, Ground or 2 fresh Scotch Bonnets (Ata rodo), Ground
• A handful scent leaves
• 2 Medium sized smoked fish/ Fresh fish
• 1 Cooking spoon Palmoil
• 1 Cooking Spoon Crayfish, Ground
• 1 tsp. Salt
• Water

Preparation:::
• Wash and chop the Scent leaves - Set Aside.

• If you are Using fresh fish, remove the intestines and wash thoroughly. If you are using smoked fish like i used in this recipe, Gently open and remove the bones, rinse and set aside.


• Wash the unripe plantains, Remove the green skin and cut into bits - Set Aside


Directions:::
Step 1: Place the washed fish in a medium sized pot. Add the ground pepper, Part of the chopped onions, crushed seasoning, salt to taste . Add just enough water to cover the content of the pot and steam for 5 mins. if you are Using fresh fish, scoop it out into a separate dish and set aside. If you are Using smoked fish, leave the fish in the stock and move to step 2.


Step 2: Gently add the chopped plantain into the fish stock. Add just enough water to cover the plantain in the pot, The remaining chopped onion, crayfish and palm oil. Check for salt and seasoning if need be. Cook for about 35-40 minutes till it softens.

Step 3: 
Once the liquid in the pot reduces, turn the burner to the lowest. Plantain porridge tastes better if it's got more of the porridge part in it. To get more of that part, you could mash up the plantains a little bit in the pot.

Step 4: At this point, add your cooked fresh fish and chopped Scent leaves and leave to simmer further on low heat for 5 mins.

Turn off the burner and serve.



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11 comments:

  1. I like to use Ugwu.....then i'd pound the fresh pepper and crayfish together...i just love the flavor it gives to the dish..
    Nice Post Dobby:)
    The Beautiful Eagle's Blog

    ReplyDelete
  2. I stumbled on your site while trying to get to cook ogbono soup last week. I really love wat u do. I can't get enough. And yes, d soup I cooked was great. Thanks to you.

    ReplyDelete
    Replies
    1. Aww!!! thanks for the feedback ese :)

      Delete
  3. Anonymous4:27 pm

    Nice, but we in bayelsa call it KKF, u dice the plantain a bit bigger, and place in the pot before all the other ingridents. Wen almost done, add fish crayfish,peper and oil, allow to cook for 5mins. Food is served.

    ReplyDelete
    Replies
    1. Thanks for the contribution Anon. Whats the full meaning of KKF...

      Delete
    2. Anonymous1:44 am

      Kkf means kekefiai

      Delete
  4. Hi..love your blog.Why is the water looking reddish in the first picture of the fish?is the palm oil already added?

    ReplyDelete
    Replies
    1. Hi abi, The color is due to the peppers used: Cameroon pepper and chili

      Delete

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