APRON AND PANS - PLANTAIN PORRIDGE
Ingredients
2 medium sized plantains (ripe, semi ripe or unripe)
1 smoked fish or fresh fish (preferably mackerel ''Titus fish''. If using smoked fish, it should not be too dry)
1 bunch Ugwu leaves (use spinach, kale or reen amaranth as substitute)
1 large onion bulb
1 tablespoonful ground crayfish
1 cooking spoonful palm oil (use tomato stew or stew oil as substitute)
Salt to taste
Chili or scotch bonnet (atarodo) pepper to taste
(use ground dried pepper or chopped fresh ones)
Note: If you're cooking for kids, the ripe plantains are usually preferred.
Preparation
Peel and chop the onions. Chop or grind the pepper. Wash, peel and cut the plantains into small sizes. Wash the vegetables and slice into thin strips and set all aside for later use.
Wash and clean the fish. If using smoked fish, clean with hot water and set aside. If using fresh fish remove the gut, cut and set aside.
Place the plantains into a pot, add enough water to slightly cover the plantains. Add the chopped onions, fish, ground crayfish and pepper. Leave to cook until it starts to boil.
Add palm oil (or tomato stew or stew oil) and salt to taste. Leave to cook until the plantains are tender.
Add the sliced vegetables, and simmer, covered, for 3 minutes. Stir thoroughly, serve and enjoy.
2 medium sized plantains (ripe, semi ripe or unripe)
1 smoked fish or fresh fish (preferably mackerel ''Titus fish''. If using smoked fish, it should not be too dry)
1 bunch Ugwu leaves (use spinach, kale or reen amaranth as substitute)
1 large onion bulb
1 tablespoonful ground crayfish
1 cooking spoonful palm oil (use tomato stew or stew oil as substitute)
Salt to taste
Chili or scotch bonnet (atarodo) pepper to taste
(use ground dried pepper or chopped fresh ones)
Note: If you're cooking for kids, the ripe plantains are usually preferred.
Preparation
Peel and chop the onions. Chop or grind the pepper. Wash, peel and cut the plantains into small sizes. Wash the vegetables and slice into thin strips and set all aside for later use.
Wash and clean the fish. If using smoked fish, clean with hot water and set aside. If using fresh fish remove the gut, cut and set aside.
Place the plantains into a pot, add enough water to slightly cover the plantains. Add the chopped onions, fish, ground crayfish and pepper. Leave to cook until it starts to boil.
Add palm oil (or tomato stew or stew oil) and salt to taste. Leave to cook until the plantains are tender.
Add the sliced vegetables, and simmer, covered, for 3 minutes. Stir thoroughly, serve and enjoy.
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