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PLANTAIN PORRIDGE

Plantain Porridge is a very terrific delicacy enjoyed by the West Africans. The Jamaicans refer to it as a "wicked" delicacy i.e. one that knocks you out and it is believed to give the African man more strength to "WORK". In some parts of Nigeria, it is also referred to as "Owo". This meal is high in iron and is enjoyed mostly when it is garnished with dry fish.

Ingredients
5 Unripe Plantains
3 Ripe Plantains
Goat Meat, 200g
3 pcs Dried Fish
2 tbsp crayfish
1 tbsp dry pepper
½ tsp curry
2 cooking spoons Palm Oil
1 Knorr Cube or other bouillon cubes
Spinach, 70g
2 Cups of Water
Salt, to taste

Preparing the Plantain porridge
·         Peel the ripe plantains, dice and set aside. Also, peel the unripe plantains, dice and add to a pot of boiling water. Leave to boil for 8 minutes. Then add the already diced plantains to the cooking pot and leave to boil for 5 minutes.
·         Add the goat meat, dryfish, knorr cubes, salt, curry, pepper and crayfish, and then stir. Leave to boil for 10 mins. After this time, with a turning stick and pounder, mash some of the plantains so at to enable thickening of the porridge.
·         Heat up the palm oil in a pan. Add to the porridge with the spinach and stir. Leave to boil for extra 5 mins.
·         Now your plantain porridge is ready to be served.

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