Ukang Ukom (Plantain Porridge)
Ukang ukom is a plantain porridge from Southern Nigeria, especially among the Calabar and Efik people, where it is cooked for ceremonies. Unripe plantain is simmered until soft, then stirred into a thick porridge that carries goat meat, dryfish and ground crayfish. Palm oil goes in near the end, and fresh efirin leaves finish the pot with a green, fragrant note. It is a hearty dish with a clear regional identity.
Instructions
Wash the sliced plantain with salt, then put it in a pot and season it.
Pour in enough water to just cover the plantain and bring it to a boil. Lower the heat and simmer for about 20 minutes, until the slices are soft.
Stir in the pepper, dryfish, goat meat and ground crayfish. Cover the pot and cook for a few minutes so the flavors start to meld.
Stir the pot until the mixture thickens as the softened plantain breaks down. Add the oil, cover, and cook for 5 minutes so the oil blends into the porridge.
Stir in the efirin and serve.
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