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Boiled Plantain with Stew

Boiled plantain served with Nigerian stew is one of the simplest, most satisfying and most widely eaten everyday meals in Nigeria. Semi-ripe plantains — yellow skin, firm flesh — are boiled in salted water until completely tender, then served alongside the rich, deeply flavoured Nigerian tomato stew or any available soup.

Boiled Plantain with Stew, Nigerian cooking

Ingredients

  • 3 big semi-ripe plantains (yellow skin — not fully ripe)
  • Salt for boiling
  • Nigerian tomato stew (Obe Ata — Recipe #038) — for serving
  • OR any available Nigerian soup

Method

  1. 01

    Preparing the Plantains. Cut off both ends of each plantain. Score the skin lengthwise and peel. Cut each plantain into 3 to 4 large pieces — do not slice too thinly or they will become mushy.

  2. 02

    Boiling. Place the plantain pieces in a pot. Add enough cold water to cover. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium. Boil for 12 to 15 minutes until the plantain is completely tender when pierced with a fork but still holding its shape. Do not overcook — it should be tender but not falling apart.

  3. 03

    Draining. Drain the water completely. The boiled plantain should be soft, slightly translucent and mildly sweet.

  4. 04

    Serving. Arrange on a plate alongside a generous serving of Nigerian tomato stew or any available soup.

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