Plantain porridge is a popular West African dish that combines the natural sweetness of ripe plantains with the savory flavors of dried fish and aromatic scent leaves. This Plantain porridge is not only easy to prepare but also offers a delightful blend of textures and tastes that will leave your taste buds craving for more. In this post, we will walk you through a step-by-step guide on how to cook a mouthwatering plantain porridge with dried fish and scent leaf.
Plantain Porridge
Plantain Porridge Ingredients:
- 3 ripe plantains
- 1 cup of dried fish (pre-soaked to remove excess salt and bones)
- 2 cups of sliced scent leaves (substitute with spinach or kale if unavailable)
- 1 medium onion, finely chopped
- 2-3 medium tomatoes, blended or finely chopped
- 1 red bell pepper, blended (for color and mild heat)
- 1 cup of palm oil
- 1 tablespoon of ground crayfish
- 1 teaspoon of ground pepper (adjust to taste)
- 2-3 cups of chicken or vegetable broth
- Salt to taste
Plantain Porridge Instructions:
- Prepare the Plantains:
- Peel the ripe plantains and cut them into medium-sized cubes. Soak the cubes in a bowl of lightly salted water to prevent discoloration while you prepare the other ingredients.
- Prepare the Dried Fish:
- If your dried fish is very salty, soak it in warm water for about 15-20 minutes. Rinse the fish thoroughly to remove excess salt. Gently remove the bones and break the fish into smaller pieces.
- Sauté the Aromatics:
- In a large pot, heat the palm oil over medium heat until it becomes clear. Be careful not to overheat or burn the oil.
- Add the chopped onions and sauté until they become translucent.
- Add the blended tomatoes and red bell pepper. Cook until the mixture thickens and the oil begins to separate from the mixture.
- Add the Dried Fish and Seasonings:
- Incorporate the dried fish into the sauce and stir well to combine.
- Add the ground crayfish, ground pepper, and salt to taste. Stir to evenly distribute the seasonings.
- Add the Plantains and Broth:
- Drain the soaked plantain cubes and add them to the pot. Stir gently to coat the plantains with the sauce.
- Pour in the chicken or vegetable broth, ensuring that the liquid covers the plantains. Adjust the amount of broth according to your desired consistency.
- Simmer and Cook:
- Cover the pot and let the plantains cook in the sauce over medium heat. Stir occasionally to prevent sticking and ensure even cooking.
- Add the Scent Leaves:
- Once the plantains are almost tender, add the sliced scent leaves to the pot. Scent leaves provide a unique aroma and flavor to the dish. Stir them in and let the dish simmer for an additional 5-7 minutes.
- Taste and Adjust:
- Taste the porridge and adjust the seasoning if necessary. You can add more ground pepper or salt according to your preference.
- Serve:
- Once the plantains are soft and well-cooked, and the flavors have melded together, your plantain porridge is ready to be served.
- Dish out the porridge into serving bowls and garnish with additional chopped scent leaves for a burst of fresh aroma.
Conclusion:
Cooking a delectable plantain porridge with dried fish and scent leaf is a rewarding culinary experience that brings together a harmonious blend of flavors and textures. This West African delight is perfect for any occasion, whether you’re sharing it with family, friends, or enjoying a comforting meal on your own. With this detailed recipe, you’re now equipped to create a Plantain Porridge that’s sure to tantalize your taste buds and leave a lasting impression. finally don’t forget that plantain porridge is on the healthiest food served in sub Saharan Africa