Unripe plantain porridge is a meal enjoyed by most people but commonly prepared for those trying to reduce their sugar consumption or those with diabetes. it’s known by several names such as Ojoko Awai, iwok ikom e.t.c. It’s traditionally prepared with the green unripe plantain though to make it a little bit sweet, some people prepare this dish by mixing ripe and unripe plantain together. I love cooking mine with dry fish or smoked fish because it gives the meal an excellent taste but you could substitute with any fish or meat you have available. For the vegetables, you could use either Ugu (pumpkin leaves) or scent leaves (Nchuawun/Efinrin). Other ingredients which could be added to give it extra taste and flavor include; Locust beans “Iru”, Ashanti pepper “mkpuru uziza”.
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Instructions:
- View the steps Below
Fat per serving: 0 (N/A)
• If you are Using fresh fish, remove the intestines and wash thoroughly. If you are using smoked fish like i used in this recipe, Gently open and remove the bones, rinse and set aside.
• Wash the unripe plantains, Remove the green skin and cut into bits – Set Aside
Step 1: Place the washed fish in a medium sized pot. Add the ground pepper, Part of the chopped onions, crushed seasoning, salt to taste . Add just enough water to cover the content of the pot and steam for 5 mins. if you are Using fresh fish, scoop it out into a separate dish and set aside. If you are Using smoked fish, leave the fish in the stock and move to step 2.
Step 3: Once the liquid in the pot reduces, turn the burner to the lowest. Plantain porridge tastes better if it’s got more of the porridge part in it. To get more of that part, you could mash up the plantains a little bit in the pot.
Step 4: At this point, add your cooked fresh fish and chopped Scent leaves and leave to simmer further on low heat for 5 mins.
Turn off the burner and serve.
