Unripe Plantain Porridge
Unripe plantain porridge is a Nigerian one-pot dish of firm green plantain, fish and leafy greens, eaten mostly by the Igbo. The plantain is not mashed or stirred, so the slices stay intact while their starch thickens the broth into a loose porridge. Ground crayfish and palm oil give it a savory, earthy base, and ugwu leaves go in last for a slightly bitter, fresh finish.
Instructions
Put the sliced plantains in a pot with the onions, seasoning cubes, fish, ground crayfish and pepper, along with the stockfish and ponmo if you are using them. Fold everything together gently so the plantain slices stay whole and are not mashed.
Pour in water until it reaches the same level as the contents of the pot. Bring it to a boil and leave it alone, without stirring, so the slices keep their shape.
Stir in the salt and palm oil. Let the pot simmer until the plantain is tender and the fish is cooked through.
Add the chopped ugwu leaves and cover the pot. Let the leaves cook in the residual heat until they wilt.
Take the pot off the heat and let it rest for a few minutes. Serve the porridge while it is still hot.
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