Making of okra plaintain porridge
2 unripe plantains
6 okra fingers
2 smoke-dried mackerels (smoked titus)
2 cooking spoons red oil
1 red onion
1 bunch of Nigerian pumpkin leaves (ugu)
1 huge stock
Habanero peppers (to your taste)
Salt ( to taste)
Put the cut plantain during a pot. Add the smoke-dried fish, stock and also the cut onions.
Pour water to only below the amount of the contents of the pot. Add oil and begin change of state on high heat.
Note once it boils and cook for an additional ten to fifteen minutes or until some dish starts to make. Keep an eye on that and reduce the heat if it starts burning.
Add the okra and habanero pepper and cook for one minute or until it boils once more.
Add the other ingredients
Cover and leave to face for a couple of minutes before serving.
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