If you have not noticed, we have a theme of porridge going on right now, because TIS THE SEASON as mentioned before.
Being a Nigerian in Canada, I find myself explaining to my friends the taste of plantain and I quite like doing so, because everyone needs to know how AWESOME plantain is. Yes, plantains are a member of the banana family, but they do taste a whole lot different. There are so many ways to eat plantain, fried, boiled, baked/ roasted, used as a major ingredient in baking, made into a porridge like we did! As you can see, the possibilities are endless! Another awesome fact of plantain is that they can be eaten in different stages of ripening. An unripe plantain is as delicious as a ripe plantain, in both their unique ways. Not to mention plantain chip! Number one guilty pleasure..
Okay time to tell you how we made this awesome plantain dish, healthy might I add!
- 5 Ripe Plantains (As displayed in the pictures)
- Kale (a bundle)
- 2 Colored bell peppers
- 2 Onions
- 3 Peppers (to make it spicy)
- 2 cans of tuna
- 2 Maggi seasoning
- 2 tsp of Salt
- 1 tbsp of olive oil
- 3 cups of water
- Peel and cut all the plantains into cylinder shapes and put them into a bowel
- Cut the kale leaves into smaller pieces, open the two cans of tuna, chop up the onions, and peppers and set all ingredients ready for cooking.
- Put the tablespoon of olive oil into the pot, and let it heat up before pouring in your onions and smaller peppers (used to make the food spicy).
- Let the onions golden and pour in 2 cup of water.
- Put the plantain into the pot, and other ingredients: half the measure of spices, and tuna.
- Let the pot boil for 15 minutes to soften the plantain a bit. Now, put in the kale leaves, and the bell peppers. This is done later in the cooking process in order to avoid very soggy/mushy vegetables.
- Add the remaining 1 cup of water, and the remaining spices.
- Let it boil for another 15 minutes. Put to boil.
There you go, you have a plantain porridge ready to eat !
As always I hope you stay healthy,