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–+ servings

Unripe Plantain Porridge recipe

Chichi Uguru
Unripe plantain porridge is a hearty and easy one-pot African recipe that’s both filling and full of flavor. It’s a popular meal in many Nigerian homes, made with green plantains, a handful of green vegetables, and seasonings that bring everything together.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Nigerian
Servings 10
Calories 397kcal

Equipment

  • Large pot
  • Chopping board
  • Knife

Ingredients

  • 6 green plantains
  • 1 Yellow plantain This is optional. Ripe Plantain should be firm and not mushy.
  • 1 medium Red bell pepper diced see note 2
  • 2 Purple onions (diced and divided into thirds)
  • ½ cup Crayfish (coarsely ground)
  • 1 teaspoon Bouillon powder (adjust to taste)
  • ½ teaspoon salt (adjust to taste)
  • 2 to 3 handfuls Spinach (substitute with Kale)
  • 1 to 2 scotch bonnet pepper (or habanero pepper)
  • 1 cup Palm oil

Instructions

  • Peel the ripe plantain, cut it into small cubes, and set it aside.
  • Peel the unripe plantains and chop them into cubes. Place them in a large pot with enough water to cover it (about 6 to 8 cups of water)
  • Add ⅓ of the diced onions. crayfish, bouillon powder to garlic powder and salt cover the pot and let it cook over medium heat.
  • After about 10 minutes, add the diced ripe plantain to the pot. This adds a hint of natural sweetness and soft texture.
  • While it cooks, start making the sauce. Heat up the palm oil on low medium heat, add the remaining ⅔ of the diced onions and the scotch bonnet pepper. Cook till the onion softens and fragrant.
  • Stir in the onion sauce into the plantain porridge. Add the diced red bell peppers. Taste and adjust seasoning if needed.
  • Add the greens. If you’re using kale, spinach, or any green vegetable, stir it in now.
  • Give it another stir and turn off the heat. The residual heat will cook the vegetables.

Notes

  •  This is traditionally a one pot meal. However instead of frying the onions and pepper at the beginning and then adding the plantains, I prefer to fry it separately then add it towards the end because I find that it has a better flavor this way.
  • For the red bell pepper you can blend it and it along side tut onions and crayfish if you prefer.
  • The unripe plantains give the dish structure and that familiar starchy texture. The ripe plantain adds a slight natural sweetness and softens up quickly, so it’s best added later in the cooking process.
  • Adding ripe plantain is optional but balances the dish with a touch of sweetness especially if you want the kids to enjoy it too.
  • You can adjust the water based on how thick or light you like your porridge.
  • Crayfish adds a nice umami flavor. If you’re not a fan, you can reduce the amount or leave it out.
  • Kale, spinach, or ugu (fluted pumpkin leaves) work well. Add them at the end so they stay bright and fresh.

Nutrition

Nutrition Facts
Unripe Plantain Porridge recipe
Amount Per Serving
Calories 397 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 16mg5%
Sodium 188mg8%
Potassium 648mg19%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 781IU16%
Vitamin C 30mg36%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.