FOODY CORNERS

CHAPTER 11: PLANTAIN RECIPES

• PORRIDGE PLANTAIN

Ingredients:
 Unripe Plantain
 Palm oil
 Crayfish
 Seasoning cube
 Onions
 Salt
 Pepper

Preparation tips:
Peel the unripe plantain and slice into cubes.

Preparation:
1. Pour the sliced unripe plantain into a pot, turn on the heat and add water, salt, onions, crayfish, seasoning cubes and pepper.
2. If you’re using dried fish, wash and add into the pot.
3. Once it starts boiling, add about two spoonful of palm oil and allow to cook till done.
4. If you’re using scent leaf, slice and add it, stir and turn off the heat.

Serving:
Serve with chilled water, zobo or soft drink.

• COOKED PLANTAIN
Plantains can be cooked and eaten with palm oil just like yam.

• FRIED PLANTAIN
Plantain can be fried and eaten with pap, custard, chicken, jollof rice, spaghetti etc.

Preparation:
1. Peel the plantain and slice into slants or circle shapes.
2. Add into a bowl, add a pinch of salt and shake.
3. Heat the oil and add the slices batch by batch.
4. Remember to turn until both sides are brown.
5. Transfer to a sieve or paper.

Serving:
Serve with pap, jollof rice, custard, spaghetti etc

• PLANTAIN AND BEANS

Ingredients:
 Plantain
 Beans
 Onions
 Crayfish
 Salt
 Pepper
 Palm oil
 Seasoning cubes

Preparation tips:
Peel the ripe plantain and cut into cube sizes. Parboil the beans, but don’t wash away the water. You should wash the beans thoroughly with salt and water before cooking, to get rid of the preservations added to it.

Preparation:
1. In the pot of the parboiled beans, add in the sliced ripe plantain and ingredients; salt, seasoning cubes, onions, crayfish, two spoonful of palm oil, pepper etc.
2. Cover and cook till the beans is well cooked and mixed together with the plantain.
3. Stir, taste and add any other ingredients that is required, stir again and turn off the heat.

Serving:
Serve with chilled water.