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Unripe Plantain pottage

Unripe Plantain Pottage

A hearty, nutrient-dense Nigerian classic, this unripe plantain pottage is perfect for anyone looking for a filling yet healthy meal. With tiny diced plantains, smoked fish, crayfish, and just a touch of palm oil, it’s a wholesome comfort food that’s both flavorful and fitness-friendly.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 3
Course: dinner, lunch, Main Course
Cuisine: Nigerian, West African
Calories: 442
Ingredients Method Notes

Ingredients
  

  • 690 g green plantains unripe plantains
  • seasoning to taste
  • 1/2 small onion chopped
  • 1/2 habanero pepper chopped
  • 1.5 tbsp palm oil
  • 82 g smoked boneless mackerel
  • 10 basil leaves chopped
  • 6 g crayfish ground
  • Green onions chopped (for garnish)

Method
 

  1. Gather all your ingredients.
    Unripe plantain pottage Ingredients
  2. Peel the skin off the plantains and dice them into very small pieces (tiny pieces make all the difference!).
  3. Add the plantains to a saucepan with just enough water to reach their level. Add seasoning, palm oil, onion, and habanero. Stir well.
  4. Place the smoked mackerel pieces on top, cover, and simmer on medium heat until the plantains are soft.
  5. Add the basil and crayfish. If the pottage is too thick, loosen it with a little water. Let simmer for an additional 2–3 minutes.
  6. Serve hot and garnish with green onions.

Notes

  • Customize the seasoning to your mood. Sometimes I add pepper soup spice and scent leaves for a “pepper soup” vibe.
  • Avoid using bland greens like spinach. While they add nutrients, they don’t enhance the flavor as much as basil or scent leaves.
  • Using tiny diced plantains ensures even cooking and better flavor absorption.