Nigerian Plantain Porridge

Ingredients

• Ripe plantains (3, peeled and diced)
• Vegetable oil (2 tablespoons)
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Ginger (1-inch piece, grated)
• Red bell pepper (1, chopped)
• Tomatoes (2, chopped)
• Vegetable broth (4 cups)
• Spinach (2 cups, chopped)
• Smoked fish (1 cup, flaked)
• Ground crayfish (1 teaspoon)
• Scotch bonnet pepper (1, chopped (adjust for heat))
• Seasoning cubes (2)
• Salt (to taste)
• Fresh basil leaves (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent, about 3-4 minutes.
3. Stir in the chopped red bell pepper and tomatoes, cooking until the tomatoes are soft and the mixture thickens, approximately 5 minutes.
4. Add the diced plantains to the pot and stir to coat them with the sauce.
5. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes, or until the plantains are tender.
6. Incorporate the chopped spinach, flaked smoked fish, salt, ground crayfish, chopped scotch bonnet pepper, and seasoning cubes. Stir well to combine all the ingredients.
7. Simmer for an additional 5 minutes to allow the flavors to meld together beautifully.
8. Garnish with fresh chopped basil leaves before serving.
9. Serve hot and enjoy!