Unripe Plantain Pottage is a yummy Nigerian plantain pottage recipe. Traditionally, Plantain pottage can be prepared using ripe, unripe or semi ripe plantain. Unripe plantain pottage is prepared with just unripe plantain though some people incorporate small amounts of ripe plantain to give it a little bit of sweetness. Unripe plantains are recommended by nutritionists as they contain less sugar and are healthier compared with ripe Plantains.
Unripe plantain, unlike Ripe Plantain is quite bland and has no distinct flavour, so to enjoy it, you’ll have to incorporate intense spices and/or flavours as much as you can. You can incorporate any form of protein you desire into your pottage, I love mine with goat meat, smoked turkey/chicken or smoked fish.
Now, let’s start….
3 Unripe Plantain
1/2 Cooking spoon Palm Oil
2 Cups Beef/Chicken Stock
1-2 Small Red Bell Pepper( Tatashe)
1 Small Onion
2-3 Scotch bonnet( Atarodo)
3 Small Pieces Smoked Turkey (Optional)
1 Medium Tilapia or your preferred fish (Optional)
Smoked Prawns (Optional)
Handful Ugu/Uziza/Efinrin (Basil) or Spinach leaves
1 Medium Smoked Fish
2 Tablespoons Ground Crayfish
2 Knorr cubes or your preferred bullion cubes
1/2 Teaspoon your preferred chicken seasoning
Salt to taste
I roasted the Tilapia, boiled pre-smoked turkey and bell peppers. You don’t have to do this but should you decide to, simply preheat your oven to 200 degrees, then sprinkle salt, black pepper, garlic and ginger powder on the fish, rub thoroughly then leave to marinate for 15 minutes. Place the marinated fish on a roasting rack, also place the peppers and smoked turkey on a tray or same rack, roast for 45 minutes. This process enhances the taste of your pottage. Alternatively, just boil the fish and turkey and set aside.
After roasting, shred the smoked turkey and fish. Also chop the peppers roughly. Soak the smoked fish in hot water for 5 minutes to rid it of dirt and soften it up a bit, then also shred this. Slice your onions as well and set them all aside.
Now, place a pot on a hob on medium heat, add the palm oil. When it heats up, add the sliced onions, sauté till fragrant…
Then add the chopped peppers, sauté for 3 minutes, then add the crayfish, sauté for 5 minutes. Stir occasionally…
Now, add stock if you’re using any, if you haven’t got stock, simply add warm water. Combine and leave for 3 minutes. If you’re using stock, do not add salt, just add one Knorr cube. If you’re using just water, add two Knorr cubes, some seasoning and salt to taste.
Now add the chopped plantain…
Combine and then cover and leave to cook till plantain becomes tender, this should take 12-15 minutes on low to medium heat. Do not cook on high heat!
Now, lift the lid. If you prefer your pottage mushy, you can mash up some or all of the plantain at this time. I don’t like mine mushy at all.
Add the shredded turkey, smoked fish and smoked prawns, combine thoroughly. Taste for salt and seasoning, adjust if necessary, then cover and leave to cook for 3-4 minutes, then add the shredded fish, combine….
Leave to cook for 2 minutes…
Now, add the washed and chopped vegetables, combine. If you’re using Ugu, leave to cook for 3-4 minutes. If you’re using Spinach, just combine, then switch off the heat, leave to simmer with the residual heat for 2-3 minutes….
And it’s ready…