Nigerian Ripe Plantain Porridge
Nigerian ripe plantain porridge is a savory pot of soft, slightly sweet plantain simmered in a palm oil and pepper base. Most versions use unripe plantain, but ripe fruit breaks down on its own and thickens the pot without any extra starch. Crayfish, curry powder and optional turkey tail, fish or assorted beef give the sweetness a deep, salty backbone. It is a one-pot dish with a short ingredient list.
Instructions
Put the onion and red bell pepper in a blender and process them until the mixture is completely smooth.
Warm some palm oil in a pot. Add the sliced red onion and fry it until it turns translucent and loses its color.
Add the turkey tail, fish and assorted beef if you are using them, along with the pepper, salt, ground crayfish, seasoning cube and curry powder. Stir well so everything is coated in the oil.
Pour in the blended onion and pepper paste. Stir, then let it cook for about 20 minutes.
Add the diced ripe plantain and pour in enough water to cover it. Cook for about 30 minutes, until the plantain has broken down into a thick porridge.
Taste, adjust with more salt if needed, and serve.
Make it personal.
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