Unripe Plantain Porridge

Ingredients

• 4 big completely green unripe plantains, peeled and sliced
• 3 big ripe tomatoes, blended
• 2 Tatashe (red bell peppers), blended
• 2 Atarodo (hot chilli peppers), blended
• 1 big onion, sliced
• 3 cooking spoons of palm oil
• 2 big handfuls of smoked fish, soaked and deboned
• 1 big handful of stockfish, soaked
• 3 big handfuls of ground crayfish
• 3 big handfuls of fresh spinach, chopped
• 3 seasoning cubes (Knorr), crushed
• Salt to taste
• 4 glasses of water — more than ripe plantain porridge since green plantains are denser

Method

1. 01

   Peeling Green Plantains. Green plantain skins are much tighter than ripe plantain skins and harder to remove. Score the skin deeply lengthwise in 2 to 3 places. Soak in cold water for 5 minutes to loosen the skin. Peel and cut into thick rounds.

2. 02

   Frying the Pepper Base. Heat palm oil in a wide pot. Add onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry for 15 to 20 minutes until deeply cooked and oil floats on top.

3. 03

   Building the Broth. Add smoked fish, stockfish, ground crayfish, seasoning cubes and salt. Add 4 glasses of water. Bring to a vigorous boil.

4. 04

   Cooking the Green Plantain. Add the green plantain slices. Stir to coat. Cover and cook on medium heat for 30 to 35 minutes — green plantains take significantly longer to cook than ripe ones. Stir occasionally and add more water if needed. The plantains are done when completely tender when pierced with a fork.

5. 05

   Adding Vegetables and Finishing. Add chopped spinach. Stir through. Cook 5 minutes. Taste and adjust all seasonings. Serve hot.

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