Plantain and Sweet Potato Pottage (Porridge)


 

plantain _ potato_potage_porrage_nigerian_food

Sweet Potato & Plantain Pottage

I have been so busy with tasks related to my Healthy Eating Cookbook Lose It Nigerian that I feel like I haven’t been blogging as much as I should. But I actually have managed to post on a weekly basis! which is amazing. Anyways … hi 9jafoodie fam fam, how is 2016 coming? have you downloaded my book,  it’s honestly worth the hype and it’s still very cheap. download o nbok.

Can you believe I don’t have a plantain pottage recipe on the blog? I do find it extremely shocking myself. I do have several porrage (porridge) recipes including Yam and Cocoyam if that is any consolation. This is my go to plantain pottage recipe, I use unripe plantain with a little twist of sweet potatoes. I add the potatoes because I honestly do not  enjoy the taste of unripe plantain. I love the texture and flavor contrast the sweet potato adds to the dish. The beauty of this recipe is that you can modify it either way – do a combination like I have, use just plantain or just sweet potatoes.

Plantain and Sweet Potato Pottage (Porrage)

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • ¼ cup palm oil
  • 1 medium onion (sliced)
  • 2 large green plantains
  • 1 medium sweet potato
  • 2/3 cup Stew Base
  • 2 tablespoons ground crayfish
  • 1-2 cups shredded smoked fish
  • 1 cup prawns (optional)
  • Salt – to taste
  • Maggi – 2 cubes (optional)
  • Handful fresh greens (ugu, spinach etc) thinly sliced.
Directions
  1. Place a pot on medium high heat, add in the oil. Add in onions and fry until onion is wilted.
  2. Add in stew base, crayfish, salt, maggi and smoked fish. Simmer covered on medium-low heat for 10-15 minutes
  3. While the sauce is simmering, Peel and cube the sweet potatoes. Set aside. Peel and cube one of the plantains. Peel and grate the other plantain using a grater or food processor
  4. Add the cubed potatoes and plantain into the sauce. Stir to combine. Add in enough water to just cover the mixture. Cover and simmer on low-medium heat for 35-40 minutes or until the plantain is cooked through
  5. Remove the pottage from heat, stir in green vegetable if using
  6. porage
  7. Serve and enjoy
 



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By |March 11th, 2016|28 Comments

28 Comments

  1. Ekrigwe Christy November 30, 2017 at 6:32 am - Reply

    I just made this, its very nice. Hubby loved it. Thanks for the recipe

  2. m_aysha August 6, 2017 at 6:25 am - Reply

    I made it for lunch bt I used ripe plantain. .it was vry nice!!

  3. Abiola November 22, 2016 at 10:09 am - Reply

    Hi Ronke! This came out really tasty but i found that my pot burnt really badly (some of the food was embedded on the bottom) and the plantain (i used unripened ones) came out on the hard side but the sweet potatoes were really soft. I followed your cooking time of 40 mins could it be that it was simmering too long?

    • 9jafoodie
      9jafoodie November 24, 2016 at 8:47 pm - Reply

      Could be one of two things, either there was too much heat or the pot you used is prone to burning (stainless steel does this). Try using less heat next time and limit how much you stir if you are using stainless steel.

  4. Irene August 9, 2016 at 4:57 am - Reply

    Stumbled upon your site through my sister’s phone and I must say am mighty glad you’re there cos I was beginning to feel my cooking was getting boring! Babe please keep it up! You are making cooking interesting for me again! This porridge, am making it for dinner tonight!

    • 9jafoodie
      9jafoodie August 9, 2016 at 8:25 pm - Reply

      Awww thanks! let me know how it turns out.

  5. Abi June 19, 2016 at 6:38 am - Reply

    Where do you usually buy smoked fish from in Canada. It’s pricey

  6. BoghoEl April 23, 2016 at 10:23 am - Reply

    Ronke! I just made this and it is super tasty. Yummylicious

    • 9jafoodie
      9jafoodie April 24, 2016 at 8:42 pm - Reply

      yeiiii!! thanks for the feedback

      • Shola mini January 11, 2017 at 5:33 am - Reply

        Hi Ronke… sorry this might sound awkward but, how do you achieve stew base? Been trying to figure that out.

  7. Frida April 22, 2016 at 10:01 am - Reply

    Thank u dear, ur really teaching us how to make a food at home.

  8. Stanley KC Utoh April 11, 2016 at 5:16 pm - Reply

    You do love cooking don’t you? Lol.

  9. neneokpalaoka March 15, 2016 at 9:51 am - Reply

    Hello..pls what do you mean by stew base..whats the components

  10. Rosebud March 15, 2016 at 3:21 am - Reply

    So what did u do with the grated palntain? Cos i didnt see

    • 9jafoodie
      9jafoodie March 17, 2016 at 6:27 pm - Reply

      it was added in when the plantain and potatoes were added.

  11. M March 14, 2016 at 2:27 am - Reply

    I made this just now after I ran into your blog. Discovered I had all the ingredients except greens and it was extremely tasty. I can’t even believe it

  12. Gogo March 11, 2016 at 11:53 pm - Reply

    9ja foodie my God will bless you. I made this dish for my husband but used ripe plantains and added yam (he loves yam) so that it wont be too sweet and he finished everything n came to the pot himself for more!!….my God will continue to keep you and your family. Thank you sooo much.

    • 9jafoodie
      9jafoodie March 12, 2016 at 7:13 pm - Reply

      Amen amen!! thanks for the amazing feedback.

  13. Hannah March 11, 2016 at 5:45 am - Reply

    Your presentation is always…yum.

    Haha, about not liking the taste of unripe plantain! I didn’t, either, but it grows on you the more you eat it. Here in Bayelsa, you find more adults preferring it to ripe plantain. It actually does have a bit of the sweetness ripe plantain is favoured for. For me, it’s the time it takes to cook that puts me off.

    • 9jafoodie
      9jafoodie March 12, 2016 at 7:14 pm - Reply

      That’s true it does. Don’t even get me started on the cooktime, although I find the smaller the cut the faster it cooks.

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