Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, plantain portage. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Plantain portage is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Plantain portage is something that I have loved my entire life. They’re nice and they look fantastic.
Plantain is amongst the cultivars of the genus Musa whose fruit can be eaten raw when ripe or cooked when still unripe. The Filipinos call it Saba, Greek call it αρνόγλωσσο, Europe, Americans and Africans call it plantain. Hello everyone, welcome back to Lola Emmanuel TV. In today video I will be showing you how to make plantain porridge.
To begin with this particular recipe, we must prepare a few components. You can cook plantain portage using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Plantain portage:
- Take 5 piece Plantain,
- Take palm oil,
- Make ready dry fish,
- Get Maggi
- Get salt
- Take fresh pepper (grounded)
- Take Onion
However, as this is what it is called in Nigeria where this is eaten, I would call it porridge here. Green plantain porridge is far more favoured and represented within the Caribbean community. Although I do enjoy the taste of savoury porridge (I make mine with green banana) I feel that ripe plantain porridge is considerably grossly underrated. As a result I felt the need to embrace it via this recipe post so it hopefully gains more recognition.
Steps to make Plantain portage:
- Remove the back of the plantain, wash very well, cut it to pieces, put your pot on the heat.
- Pour your palm oil and add your onion and pepper (grounded one)
- Allow it to fried very well and also add your dry fish.
- Add water to it and put your maggi and salt then pour your pieces of Plantain inside and allow it to cook for like 40 to 60 min.
- Check it and drop it from the heat, food is ready.
Although I do enjoy the taste of savoury porridge (I make mine with green banana) I feel that ripe plantain porridge is considerably grossly underrated. As a result I felt the need to embrace it via this recipe post so it hopefully gains more recognition. In your deep saucepan or pot, place the plantain rings, beef stock and smoked in. Put the cut plantain in a pot. Add the chopped onions, stock cubes, fish, ground crayfish and pepper.
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