by Okoro Kizito
Plantain porridge is indeed one of the richest meals you can come across. This food can serve both as a local food and a ‘posh’ food. Rich in vitamins, minerals and iron, this meal is undoubtedly a bomb balanced diet with the local flavour added to it. Let’s get started shall we?
Ingredients
• 4-5 Unripe plantains
• A big bunch of Nigerian pumpkin leaves (ugu)
• Nchuanwu(basil leaves)
• 1 medium fish (Mackerel)
• Ground crayfish
• 2 medium onions
• Red palm Oil: enough to colour the meal
• Pepper and Salt (to taste)
• Stock cubes (to taste)
• Ukpaka
• Diced liver(optional)
• Ogili igbo/ogili okpei
Preparation:
• Peel the plantain skin, wash and cut either in small sized cubes or big, as you wish.
• Wash your Ugu and nchuanwu twice. First with salt then second without. Cut both leaves separately. Cover the basil leaves so that the scent does not diffuse.
• Blend the crayfish and pepper together. If you’re using okpei, blend together.
• Wash the fish, also wash the and liver if you are using them. Dice the onions and cover it too.
HOW TO COOK THE AMAZING POINT AND KILL PEPPER SOUP
Cooking Directions:
• Divide the onions in half, fry half in hot palm oil on the fire for about 2 minutes, pour the ukpaka and fry together.
• If you are using smoked fish, pour the pieces into the oil sauce and continue to stir-fry.
• Add a little salt and stock cube and stir. Leave for about a minute. With a spoon, remove the ukpaka, onions and fish but leave the oil.
• Pour water, add the remaining onions, salt and seasoning to taste. If you are using iced fish this is the time to add; together with the liver.
• Bring to boil. Add the plantain. Make sure the water is not too much. The water and plantain should be on the same level.
• Pour the blended crayfish and pepper on top. Add your ogili igbo and cover.
• Allow to cook on medium heat. When the plantains are soft to your liking, stir with a wooden spatula.
• Add your ugu, cover the pot. Cook on low for about 3minutes add the nchuanwu and cover. Cook for another 3 minutes on low heat. Stir very well. Check for sufficiency of seasoning and add any if need be.
At this point, the food is done. It’s either you pour the ukpaka into the plantain and mix or you can use it to garnish the food side by side.
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