Nigerian Unripe Plantain Porridge with Spinach
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Ingredients
- 4 green plantain
- 5 tbsp red palm oil
- 1 onion
- 1 red pepper
- 1 scotch bonnet chilli
- 400 g chopped tomatoes
- 600 ml gluten-free vegetable stock
- 200 g spinach
Nutrition (per serving)
- Calories
- 403 kcal
- Protein
- 5.4 g
- Carbohydrate
- 51.6 g
- of which sugars
- 9.9 g
- Fat
- 18.2 g
- of which saturates
- 8.5 g
- Fibre
- 7.6 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the green plantains: oil your hands, cut off the ends, slit the skin along the ridges and prise it off. Cut into 2cm chunks.
- 2
Blend the red pepper, half the onion, the scotch bonnet and the chopped tomatoes until smooth.
- 3
Heat the red palm oil in a large pan over a medium heat (or vegetable oil with 1 tsp sweet paprika), add the remaining onion, chopped, and fry for 3 minutes. Add the blended sauce and fry for 10 minutes, stirring, until it thickens.
- 4
Add the plantain and the vegetable stock, cover and simmer for 20-25 minutes until the plantain is tender when pierced with a knife. Mash a few pieces against the side of the pan to thicken the porridge, and season with salt.
- 5
Roughly chop the spinach, stir it in and cook for 3 minutes until wilted. Serve hot in bowls.
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