Kekefia (Nigerian Plantain Porridge)
Kekefia is a plantain porridge from southern Nigeria, especially loved among the Ijaw people. It uses unripe plantain, which stays firm and savory instead of turning sweet, and it gets its depth from dried fish, ground crayfish and periwinkles. Scent leaves add a fresh herbal note, and palm oil gives the pot its color. Leaving it untouched for ten minutes lets the flavors settle before you stir.
Instructions
Peel, wash and dice the unripe plantain. Put it in a pot and pour in enough water to cover it.
Bring the pot to a boil, then lower the heat and simmer until the plantain pieces are cooked through and soft.
Blend the fresh pepper to a paste. Stir the paste into the pot along with the ground crayfish and the dried fish, shredded into pieces.
Add the scent leaves, palm oil, diced onions, periwinkles and salt. Add seasoning or stock cubes to taste. Leave the pot to cook without stirring for about 10 minutes.
Stir everything together so the palm oil and pepper coat the plantain. Keep it over low heat and simmer until the porridge is thick and well blended, then serve.
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