Ingredients
- 2 smoked mackerels (smoked titus)
- 2 cooking spoons red palm oil
- 1 red onion
- 1 bunch of Nigerian pumpkin leaves (ugu)
- 1 big stock cube
- 2 unripe plantains
- 6 okra fingers
- Habanero peppers (to your taste)
- Salt
Notes at the elements
Feel unfastened to alter the portions of the above substances to your liking.
I surprisingly suggest pink onion for this Okra Plantain Porridge.
I did not add crayfish because v are extra than enough. Adding crayfish can be an overkill at the fishy taste however you can add a few in case you want.
Go clean on the salt whilst getting ready this meal because the smoked fish, stock dice and crayfish (if you decide to use it) all contain salt. I would not even add salt if I add crayfish to this meal.
If you do no longer have ugu, use one handful leafy spinach.
Before you cook dinner Okra Plantain Porridge
Wash, peel and cut up the plantain as proven. How to reduce unripe plantain
Rinse and cut the Nigerian pumpkin leaves or the spinach (if that is what you are using) into small pieces.
Debone the smoked fish and break into small pieces.
Cut the pepper and onions into tiny pieces.
Cut the okra .
Cooking Directions
Put the cut plantain in a pot. Add the smoked fish, stock cube and the chopped onions.
Pour water to just beneath the level of the contents of the pot. Add palm oil and begin cooking on high heat.
Note while it boils and cook for another 10 to fifteen minutes or till some porridge starts to form. Keep a watch on it and reduce the heat if it starts offevolved burning.
Add the okra and habanero pepper and cook dinner for 1 minute or until it boils again.
Add the vegetable, stir and take it off the range.
Cover and depart to stand for a couple of minutes before serving.
