By Ify Mgbemena
When it comes to hearty, comforting Nigerian dishes, few can rival the goodness of plantain porridge. Sweet yet savory, soft yet chunky, and bursting with flavor, this dish is a wholesome delight.
But here’s the twist, add in some rich black fish, season it just right, and you’ve got yourself a pot that warms the soul and keeps you coming back for more.
Here’s a simple step-by-step guide to preparing a rich, nourishing plantain porridge that’s both filling and finger-licking good.
Ingredients
• Unripe or semi-ripe plantains (peeled & chopped into chunks)
• Black fish (smoked or dried) (washed & deboned)
• Palm oil (for that signature color and taste)
• Crayfish (ground)
• Fresh pepper (to taste, for heat & flavor)
• Onions (chopped)
• Seasoning cubes/powder (to taste)
• Salt – to taste
• Vegetable leaves (ugu, scent leaf, or spinach)
• Water (adjust for thickness)
Equipment You’ll Need
• Cooking pot with lid
• Knife & chopping board
• Wooden spoon for stirring
• Bowl of water (to rinse plantains and fish)
How to Make Plantain Porridge
1. Prep the Plantains & Fish
Peel your plantains and cut them into medium chunks. Wash the black fish thoroughly, debone, and set aside.
2. Build the Flavor Base
In your pot, pour the diced plantain, add palm oil, onions, pepper, and crayfish.
3. Add Water & Seasoning
Pour in water, then add seasoning cubes, and salt. Stir well and let it come to a boil.
4. Cook the Plantains
Cover and cook on medium heat for 10–15 minutes until they start to soften.
5. Add the Black Fish
Gently stir in the black fish so it infuses the porridge with smoky richness. Allow to cook for another 5–7 minutes.
6. Thicken & Finish
Mash some of the plantain chunks against the side of the pot to thicken the porridge naturally. Stir in your vegetable leaves and let simmer for 2 minutes.
Final Tips
• Want it spicier? Add extra fresh pepper or dried chili.
• Prefer a creamier texture? Mash more of the plantains.
• For extra protein, you can add stockfish or goat meat alongside the fish.
• Always serve hot—this dish tastes best fresh from the pot.
