Unripe Plantain and Potato Porridge
Unripe plantain and sweet potato make a thick Nigerian porridge that is savory rather than sweet, with a starchy body and a deep orange color from palm oil. The plantain stays firm and slightly earthy, while the sweet potato softens into the broth and thickens it. Sliced ugwu goes in at the very end for two minutes, so it keeps its green color and a gentle bitterness. The ponmo and stockfish are optional, so the pot works with or without them.
Instructions
Grind the bell pepper, onions and ginger together into a rough blend. Set it aside while you prepare the rest.
If you are using ponmo and stockfish, boil them in water until they are soft enough to bite through easily. Drain them and keep them ready.
Put the cubed unripe plantain and sweet potato in a pot and pour in enough water to just cover them. Bring the pot to a boil.
Stir in the palm oil, salt, blended pepper mixture, diced onions, ground crayfish, seasoning cubes, and the ponmo and stockfish if using. Cover the pot and cook until the plantain and sweet potato are soft and starting to break down into the liquid.
Add the sliced ugwu leaves and cook for 2 minutes, until the leaves have wilted into the porridge. Serve it hot.
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