Growing up, my grandma always made unripe plantain pottage and I wasn’t so sure it was my favourite thing to eat. Then came my mum with semi-ripe plantain mixed with unripe plantain in the pottage and it was always fun to find out which plantain was slightly ripe when eating it. Well today, I decided to cut out the middle man aka the unripe plantain and just save myself the trouble. It was delicious I tell ya! It was also very quick to make. The semi-ripe plantain does not take as long to cook and it was simply delicious. Plantain although a major source of carbohydrate, is a good source of potassium which helps our muscles function normally and regulates our heart beat. Enjoy this quick easy Nigerian dinner meal.
Recipe for Semi Ripe Plantain Pottage
Ingredients (Serves 2)
2 fingers of semi-ripe Plantains
1/2 cup of chopped shrimps
1 cup of shredded spinach (substitute with green or ugwu)
1.5 cooking spoons of blended red bell pepper
1 yellow pepper (optional)
1 red scotch bonnet pepper
A handful of chopped onions
A handful of crayfish pieces
Seasoning cubes
2 cups of water
1/2 teaspoon of chilli powder
Salt to taste
1.5 cooking spoon of Palm Oil
Method
Peel the plantain and cut to desired shape in smaller pieces and place in a pot.
Add the onion, pepper, salt, seasoning cubes, blended bell pepper and water and bring to boil.
Check to see if the plantain is soft. (Stick a fork in one of them and if goes through easily, then its ready)
Add the crayfish, shrimp and leave to simmer for 5 minutes on lower heat. If the liquid is drying up, add 2 cooking spoons of water.
Pour in the palm oil and stir. Stir in the vegetables and serve hot.
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