Easiest Way to Cook Appetizing Porriage unripe plantain

Easiest Way to Cook Appetizing Porriage unripe plantain Delicious, fresh and tasty.
Porriage unripe plantain. Unripe plantain porridge is a delicious one-pot plantain recipe, very easy to make and super tasty. A great alternative to Asaro (yam porridge) Alright, honestly this is the best and the easiest unripe plantain porridge you would ever make. Unripe plantain porridge is one of those dishes you've got to cook 'intentionally' to get it right.
Before you cook Unripe Plantain Porridge.
Wash, peel and cut up the plantain as shown.
Rinse and cut the pumpkin leaves into small pieces.
You can cook Porriage unripe plantain using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Porriage unripe plantain
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Prepare of Unripe plantain.
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It’s of Curry.
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It’s of Salt.
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Prepare of Onion.
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You need cubes of Maggi.
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Prepare of Red oil.
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Prepare of Red fresh pepper.
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You need of Crayfish.
If you will be using frozen spinach, allow to thaw just enough to let you cut them into tiny pieces.
Plantain porridge is once of Jamaicans favourites, made with green plantain, milk and spices.
I am using fresh coconut milk this recipe, but you can use whatever milk that suits you.
Have this delicious plantain porridge for breakfast or if you want to be like us Jamaicans, have it any time of the day.
Porriage unripe plantain step by step
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Peel,cut the plantain and rinse..
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Pour in a pot,add water bit ot wont cover it.add all the other ingredients and boil..
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Boil for ten minutes,use wooden spoon turn it very well and cover again to boil for at least 5minutes then serve..
Unripe Plantain porridge can be eaten at any time of the day.
The quantity of water depends on how soft you want your porridge and the quantity of soup you want to enjoy with your plantain.
It can be chopped into very tiny pieces but I like to do more of the chopping with my fork and knife while at the table.
Now you are ready to cook the unripe plantain porridge.
Cooking Directions Put the cut plantain in a pot.