Plantain and Ewedu Pottage just reminds me of my childhood meal time. My mum loved this combination and I have kind of grown to like it. She sometimes will cook this same dish with old yam. I know there are some cultures in Nigeria that cookthe same dish but with okro. Generally pottage is that Nigerian dish that will save time but deliver on a very satisfying meal. I have actually featured Plantain pottage before on this blog but not combined with Ewedu (name in Yoruba) Etiyung (name in Efik), Rama (Hausa) and outside Nigeria it is sold as jute or mallow leaves in Chinese stores. For more pottages you may want to try Ekpang Nkukwo a well liked Nigerian pottage made with cocoyam
Ewedu with its okro like sliminess and unique flavour, has lots of benefits. And some these include helping mobility in the digestive system to increasing iron level for healthy blood to helping maintain bone strength and keeping infections at bay.
The result of the combo of plantain and Ewedu is simply interesting, I did not have left overs in the pot. Enjoy!
Recipe for Plantain and Ewedu Pottage
Ingredients
2 pieces unripe Plantain
1/2 cup Ewedu (chopped in medium chunks)
3-4 pieces fresh Shrimps
Pieces of Smoked fish(optional)
1 cooking spoon Tomatoes( blended)
1/4 piece Onion( chopped)
Dry ground Pepper to taste
Beef Seasoning to taste
1 cooking spoon Palm Oil.
Salt to taste
Method
1, Peel, wash and cut the plantain into big chunks , about 4 pieces each
2, Add 2 cups of water and all the ingredients except the oil and Ewedu and bring to boil stirring when the sauce starts to thicken. I prefer to use a wooden spoon at this stage so I can get the sauce thicken without breaking up the plantains into pieces.You may wish to take out the shrimps at this stage so it does not overcook.
3, When the plantain is quite soft, add the oil and allow to cook for another 3 minutes and return the Shrimps into the port
4, Lastly add the Ewedu and cook for just 1- 2 minutes.
Cooking Tip: If the water dries up before adding the oil, you can add a little more water to have enough sauce to serve with the plantain.
Hmmmmm