(Nigerian plantain and vegetable stew)
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There is no one recipe for this nutritious dish. Versions of plantain porridge vary widely from region to region and household to household. Adjust ingredient amounts according to your taste.
4 to 6 servings
- 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.
Variations for Plantain Porridge
- Additional Ingredients: As with many stews, plantain porridge can be varied according to your taste and what you have on hand. Try any of the following additions:
- Chicken breast, boneless, skinless, cut into chunks -- 1 pound
- Smoked or dried fish, cut into chunks -- 1 pound
- Cooked black-eyed peas -- 2 cups
- Chopped tomatoes -- 2 cups
- Chile peppers, chopped -- to your taste
- Dried, ground crawfish is a popular flavoring in Nigerian cuisine. Dried, ground shrimp can be found in many Latin or Asian markets and is a good substitute.