Plantain Porridge

(Nigerian plantain and vegetable stew)

Plantain porridge is a Nigerian vegetable stew made with the starchy cousin of common bananas. Plantains are simmered until tender in a flavorful broth along with assorted vegetables and sometimes fish, beans or meat.

4 to 6 servings

Ingredients

• Green plantains, cut into 1/4-inch thick rounds -- 6
• Onion, chopped -- 1
• Ground dried crawfish or dried shrimp -- 1/3 cup
• Red palm oil or vegetable oil -- 3 tablespoons
• Broth or water -- 1 quart
• Spinach, ugu (pumpkin) leaf, spinach or other greens, chopped -- 1 pound
• Salt and pepper -- to taste

Method

1. Put the plantains, onion, dried crawfish or shrimp, broth or water and oil into a large pot and bring to a boil over medium-high flame. Reduce heat to medium low and simmer for 20 to 25 minutes, or until the plantains are nice and soft.
2. Mash the plantain a little with a potato masher to lightly thicken the stew. Stir in the spinach, ugu leaf or other greens and salt and pepper to taste. Simmer for another 5 to 10 minutes to cook the greens through.
3. Adjust seasoning and serve. Popular accompaniments include grilled or fried fish or chicken.

Variations for Plantain Porridge

• Additional Ingredients: As with many stews, plantain porridge can be varied according to your taste and what you have on hand. Try any of the following additions:
  • Chicken breast, boneless, skinless, cut into chunks -- 1 pound
  • Smoked or dried fish, cut into chunks -- 1 pound
  • Cooked black-eyed peas -- 2 cups
  • Chopped tomatoes -- 2 cups
  • Chile peppers, chopped -- to your taste
• Dried, ground crawfish is a popular flavoring in Nigerian cuisine. Dried, ground shrimp can be found in many Latin or Asian markets and is a good substitute.