Okija_juju:

Is that what I'm having for dinner?!..

vislabraye: Frozen vegetable ?? I've never heard of it before. If you want to enjoy plantain pottage well, cook with dry fish.
Some people don't add vegetables, but I add because of nutritional value. You may also add snail to it. Ps I'm salivating.

Gabbysky: Kekefia on my mind, hmmmm yummy!!!
Thanks Toria, more plz cos I really want to update/upgrade my menu

vislabraye: Frozen vegetable ?? I've never heard of it before. If you want to enjoy plantain pottage well, cook with dry fish.
Some people don't add vegetables.

wesley80: I love this dish and along with beans are two meals i can beat my chest about. Not to take anything away from OP, but i dont think justice was done to the meal.
Firstly, those onions and the first batch of ingredients should come in as soon as the plantain softens a bit, starting the onions with the plantain limits the desirable taste of the onion to the soup and not the plantain itself. The crayfish comes in last just before the palm oil. Try n see the difference
Secondly, the water level doesnt have to be so full, just enough to cover the contents would be fine. Finally, the key to the porridge is stirring when its ready. Just grab a spatula and stir till the soup becomes a fine thick paste - this is why i'd rather have some good dry fish in it than a fresh one, those reddish dried shrimps also go beautifully. I'll also do without the vegetables, i just see them as getting in the way of my good meal of iron - but thats just me.

toria12: How to Make Unripe Plantain Porridge

Ingredients

Unripe Plantain: 3 pieces
Pumpkin Leaves: a big bunch (or Frozen Spinach: 10 cubes)
Fish (Titus): 1 medium size
Ground Crayfish: 1-2 teaspoons
Onions: 2 medium sized bulbs
Red palm Oil: enough to colour the meal
Pepper and Salt: to taste
Seasoning: 2 big stock cubes

wesley80: I love this dish and along with beans are two meals i can beat my chest about. Not to take anything away from OP, but i dont think justice was done to the meal.
Firstly, those onions and the first batch of ingredients should come in as soon as the plantain softens a bit, starting the onions with the plantain limits the desirable taste of the onion to the soup and not the plantain itself. The crayfish comes in last just before the palm oil. Try n see the difference
Secondly, the water level doesnt have to be so full, just enough to cover the contents would be fine. Finally, the key to the porridge is stirring when its ready. Just grab a spatula and stir till the soup becomes a fine thick paste - this is why i'd rather have some good dry fish in it than a fresh one, those reddish dried shrimps also go beautifully. I'll also do without the vegetables, i just see them as getting in the way of my good meal of iron - but thats just me.

toria12: How to Make Unripe Plantain Porridge

Ingredients

Unripe Plantain: 3 pieces
Pumpkin Leaves: a big bunch (or Frozen Spinach: 10 cubes)
Fish (Titus): 1 medium size
Ground Crayfish: 1-2 teaspoons
Onions: 2 medium sized bulbs
Red palm Oil: enough to colour the meal
Pepper and Salt: to taste
Seasoning: 2 big stock cubes

u cn also use scent leaves instead of ugu.and it cld also be cooked by frying the onions and fresh peper lightly,adding dry fish and allow to steam for while.then add the plantain and spices and allow to cook 4 a while. very delicious. funny i made and took it to work dis week.

Before you cook Unripe Plantain Porridge

Wash, peel and cut up the plantain as shown. Wash and cut the pumpkin leaves into small pieces. If you will be using
frozen spinach
, allow to thaw just enough to let you cut them into tiny
pieces. Leave to thaw completely and squeeze out the extra water using a sieve.

Wash, cut and remove the fish intestines. Cut up the onions into tiny pieces. Grind the crayfish and pepper. Now you are ready to cook the unripe plantain porridge.

Cooking Directions

Put the cut plantain in a pot. Add the chopped onions, stock cubes, fish, ground crayfish and pepper.

Add water to the same level as the contents of the pot.

Cook till the contents start to boil. Add the red palm oil and salt to taste. Cover the pot and keep cooking till done. This is when the plantain is tender to touch.

Add the vegetables, cover the pot and leave to simmer.

Once it has heated up, stir, turn off the heat and leave to stand for at least five minutes before serving.

Serve with chilled soft drink or fruit juice.

Omo Alata: I've never had this food before. Is there a photo someone can upload please. Thanks.

thelastPope: I beg to differ a bit from the @op instructions and ingredients. It sounds too foreign. Fresh titus for this menu is just not right. Dry fish is it. Onions should be used with discretion. Most local women don't like using onions because onions kills the real native flavour in foods. Onions is good though for its medicinal value. Cooking everything from the begining is not just right too. The key to good flavour and blend in cooking is the timing of the ingredients. Introducing the crayfish and pepper too early means the plantain will take longer to cook and the internals will not cook right. The crayfish and pepper will immediately form a kind of soup and not allow the water to cook the plantain right.

Another trick is to mix both ripe and unripe plantain. Or you can try yam and plantain. Avoid too much seasoning cubes. Use the native ogi where available or use a lot of crayfish. Or better still, grind bonga fish and add it with a little stock fish to flavour.