Plantain is a stable food item in my home especially with my kids. Recently my husband developed an affinity with green plantain (unripe plantain) he wants it as part of his meal at least twice a week. I get the whole eating healthy stuff and the need to eliminate some high glycemic meals. The only snag is that green plantain has no sugar and is not a sweet meal so getting my kids to eat it is usually a tug of war. Hence the addition of sweet potatoes, which gives it the right amount of sweetness.
Ingredients
7 medium to large size green plantain
1 large sweet potato
1 medium smoked fish
2 tbsp crayfish, dry blended
1 large onion
1/8 cup or1 large cooking spoon palm oil
1 cup shredded ugu about 1 small bunch
Seasoning
Salt to taste
1. Peel the skin of the plantain, it’s easier to hold the plantain vertically. Give it a straight cut from top to bottom then gently use your fingers or the knive to lift off the skin. Cut each plantain into 5 or 6 round pieces. Peel the potato and cut into large chunks about 2 to 3 times larger than the plantains.
2. Wash the peeled plantains and potatoes and place in a pot over medium heat. Add enough water to just cover them do not pour too much to totally cover them some of the vegetables should be sticking out of the water. Too much water would make the pottage watery.
3. Add the sliced onions and palm oil, bring to a boil.
4. Next put the washed dry smoked fish, crayfish and the seasoning
5. Stir at intervals with a wooden spoon this would help to thicken the sauce.
6. Boil until the plantains are tender and the water is reduced to form a thick sauce by now the potatoes should be tender.
7. I like to add the sliced fresh pepper at this point; I like to see little flakes of pepper.
8. Salt and finally add the ugu and give it one last stir. Turn off the heat after a minute
9. Serve.
Tip: The use of wooden spoon rather than metal to stir helps to keep the bottom of the pot from burning the food
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