Ripe Plantain Pottage is a very popular pottage dish, particularly in West Africa. I’m really not a fan of squishy foods so I tend to stay way from all things squishy pottage, even the popular yam pottage. Recently, a friend, Arit Okpo, posted a lovely photo of Goat Meat Plantain Pottage on Instagram and I fell in love instantly. I tried it out using the recipe she’d provided with a few twists and tweaks and it came out perfect! It’s since become a staple, now plantain pottage is on the menu at least once a week.
It’s a actually a pretty simple recipe and doesn’t take much time.
Some people prefer to combine ripe and unripe plantain while some choose to use unripe plantain throughout. Plantain pottage recipe is for ripe plantain, so let’s get started.
2 ripe plantains
6-8 medium size goat meat chunks
4 tablespoons palm oil
Dried stock fish
6-8 pieces raw king prawns
1 small onion sliced
1 scotch bonnet sliced
1 tablespoon dried crayfish
1 bullion cube ( I used knorr chicken)
1/4 teaspoon curry powder
1/4 teaspoon Aromat Seasoning or any seasoning of your choice.
Salt to taste
First, wash the goat meat thoroughly.
Wash the stock fish, smoked catfish and prawns and set aside.
Season the goat meat with the Aromat seasoning, curry powder and half of the sliced onions.Now, cover and steam on medium heat for 15 minutes. Do not add water, this is to allow the goat meat release its own juices and for the seasoning to penetrate into the meat.
Peel and cut the plantain into round bite size chunks and set aside.
After 15 minutes, add 2 cups of water to the goat meatBoil on medium heat till the meat is tender, this should take 30 minutes thereabouts.
In a separate saucepan, boil the stockfish and catfish till tender. Take out the catfish after 5 minutes and let the stockfish continue to boil. When the stockfish is tender, shred into small pieces, also shred the catfish. Check to see if the goat meat is tenderadd the rest of the sliced onions, prawns, the shredded catfish, and stockfish, combine and cook for 2 minutes. Now, add the plantain, combine and cover, allow to cook for 5 minutes.
After 5 minutes, stir and combine. Now, add the palm oil….Then the sliced scotch bonnet and crayfish, combine, taste for salt and adjust if necessary.
You can squish some of the plantain if you choose to but its not necessary, the plantain is soft enough as it is, combine thoroughly and let this cook for a further 5-8 minutes, stir every now and then to prevent burning. And your plantain pottage is ready….
Hope you’ll find this plantain pottage recipe simple and delicious, if you do decide to try it out, do let me know how you get on.