Tuesday, February 19, 2013

Plantain Porridge with Shrimp and Spinach

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I love unripe plantain and cook with it more than the ripe one because I tend to stay away from fried foods and ripe ones mostly lend themselves to dodo. Like I said in this plantain with Afang soup post, the sugary sweet taste of ripe plantain means they don't play too nice with most sauces, in my opinion anyway.

For this meal, you cook it just the way you would yam porridge, or is it pottage?


3 Fingers of unripe plantain
2 tablespoons of palm oil
1 pack of frozen shrimp
Four medium sized tomatoes, blended
Half a medium sized onion, blended
1 tablespoon of ground dry crayfish
Ground pepper,
Salt and other condiments to taste.


Peel before cooking.

1. Cut off the top and bottom of the plantain and remove the back.

2. Dice the plantain into as many pieces as you want.

3. Put in a pot with barely enough water to cover it, add a pinch of salt and boil for 10mins.

4. Add the palm oil and the frozen shrimps

5. Blend the pepper, crayfish, onions and tomatoes and add to the pot.

6. Simmer for the next 10mins

7. Add the spinach, stir completely and then reduce the heat.

8. Allow to heat till it begins to gently simmer, and then turn off the heat.

Your plantain is ready, and will be enough for 2 - 3 adults.

Eat with a topping of tomato stew like in these pictures or with any garnish of your choice.



  1. Nice recipe.. I will give it a try. Your spinach is Ugu Leaf right?

    1. Thanks Ejiro. You can use Ugu, or Green.


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