Ingredients
- 300g unripe plantain, diced
- 200g ripe Plantain, diced
- Pumpkin leaves or spinach, chopped
- A handful of Scent leaf (clove basil leaf), finely chopped
- Chili Pepper to taste
- 1 large Onion bulb
- 1 cup Crayfish, ground
- 1/2cup Palm oil
- 2 Seasoning cubes
- 400g Dried or Smoked fish
- 500g Meat (optional)
- Peppered snail (optional)
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Directions
- Peel and wash the plantain
- Season the meat and cook till it soft
- Fry or grill the meat if necessary or chop into the pot
- Dice the plantain scraping the sides of each before dicing to get a thickener
- With the stock, cook the plantain adding salt, crayfish, pepper, palm oil and seasoning cubes
- Add water to be a little above the plantain level in the pot
- Add the dried or smoked fish
- When the plantain is soft, you can mash slightly with a wooden stick just to thicken the porridge some more
- Add the vegetable and cook for another 3 minutes
- Taste for salt and serve with the meat