How to cook Unripe Plantain Porridge
I used to avoid this food growing up because I just didn’t see why I had to eat food that wasn’t ‘sweet’ (sugary was my definition of sweet then). Now I am grown, I know better! The unripe plantain is a very good source of Iron. Oprah says ‘if you know better, you’ll do better’, and now I know to rope in some unripe-plantain-iron into my food timetable! Plus, who says it’s not yummy?
Unripe plantain, 4 fingers
Oil, 1-1½ cooking spoon
Fresh pepper, 3
Onions, 1 big
Dried fish (good but optional)
Salt, to taste
Ugu (pumpkin leaves)
Nchanwu (scent leaves)
- Peal your unripe plantain and dice up.
- Wash it into a pot, add water to cover the surface a little and set aside. (You are not to turn of your fire yet as plantains cook fast. Prepare you’re your condiments next).
- Now pound your pepper, crayfish, and onions together into a mix.
- Prep your dried fish by picking out the bones and washing.
- Now turn on your cooker, place your plantain on it and immediately add oil to it.
- Allow to begin to boil and then add your pounded mixture and dried fish. At this point, feel free to add some salt and your seasoning cubes.
- Pick your leaves and slice.
- After about 10 – 15minutes you put the plantain on fire, add your leaves – scent leaves first and then allow to cook for a couple more minutes so leaves are okay.
Tip: you could either serve with already-prepared peppered snail or kpomo as garnishing or meat to go with meal.