INGREDIENTS:
5 fingers unripe plantain
1 bunch ugu vegetables (fluted pumpkin)
meat (I used half a cow tail, you can cook with any meat of choice)
3 tablespoons ground crayfish
1 medium sized onion
2 cups palm oil
pepper as preferred (I used 1 teaspoon of my pepper sauce)
Salt to taste
2 knorrSeasoning cubes for porridge, 2 for vegetables
Water may not be needed because there is stock from the boiled meat.
COOKING DIRECTION:
First I pressure cooked the meat with salt, onion and seasoning cubes. Then added the plantain, pepper, salt just the way Nigerians cook normal plantain porridge. I checked for taste, stirring often until porridge is cooked and thickens. There is no oil added at this time.
In the fry pan I stir fry (with palm oil) my ugu vegetables with onion, crayfish and knorr beef seasoning cubes, checked for taste, satisfied before I emptied into the pot of oil less porridge. Stirred, tasted and turned off the heat.
Onion and crayfish in palm oil
Just before adding vegetables
Adding green vegetables to the fry pan
Stir fried vegetables emptied into the pot of porridge
Stirring and checking for taste before turning off the cooker
Sunday Lunch porridge
Hot plantain porridge
Thick, spicey and delicious
A serving of porridge
Healthy Sunday
Nutritious Sunday
Thick pot of porridge for the whole family. Even diabetics can enjoy this without feeling guilty.
