Monday, May 16, 2011
Plantain Porridge (Nigerian Plantain And Vegetable Stew)
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
6 Green plantains, cut into 1/4-inch thick rounds
1 Onion, chopped
1/3 cup Ground dried crawfish or dried shrimp
Red palm oil or vegetable oil
1 quart Broth or water
1 pound Spinach, ugu (pumpkin) leaf, spinach or other greens, chopped
to taste Salt and pepper
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:
1 pound Chicken breast, boneless, skinless, cut into chunks
1 pound Smoked or dried fish, cut into chunks
2 cups Cooked black-eyed peas
2 cups Chopped tomatoes
to your taste Chile peppers, chopped
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.
Posted by Angeline Singson Jimenez at 4:22 AM