Never too late to start something
We are finally in the ember months, signalling the beginning of the end of 2015. ‘Like play like play’ (Nigerian expression of surprise) 2015 is coming to an end. It is time to take stock, see where to quickly make up for those things we have been procrastinating about. Projects to start, book to read, weight to loose, dish to cook, or something new to learn. I started reading a book just last week. I have 2 more to go till the year says goodbye.
As I look back on this blog, and see the lives this project has touched in the last few years I can only say thank God I started something that will touch lives.
Below is a mail I received from Bunmi one of the subscribers on my blog
Bunmi’s comment mirrors other comments I get on the blog and so I will continue to light up faces of women and men who like to have healthy meals. Talking about healthy meals, I bring to you Plantain and Groundnut pottage.
This is yet another of my creation to bring variety to the table of Nigerian families. Plantain makes for interesting meals whether used ripe or unripe. I particularly like the half ripe or semi ripe as my kids call it. When used in Pottages the kids in the family will clean out their plates and ask for more. Using the unripe plantain in this recipe is also an option and will be an interesting variety for diabetic. I particularly like the aroma of the roasted ground nut in the dish and I feel like I am eating groundnuts and roast plantain.
You will notice that I did not use palm oil in this recipe. The use of tomato purée brings interesting red color to the dish. Enjoy.
Remember to start something as it’s never too late.
Recipe for Plantain and Groundnut Pottage (serves 4)
Ingredients
3 half ripe Plantain
1 cup ground roast Groundnut
1 medium size Aubergine, chopped into cubes
8-14 pieces fresh Prawns
2 pieces yellow Pepper, chopped
2 pieces whole Tomato, chopped
1 table spoon Tomato purée
1/2 medium size Onion, chopped
1 tablespoon Ground Crayfish
1 cooking spoon ground previously cooked Tomato
1 cooking spoon Vegetable Oil
Seasoning cubes to taste
Salt to tastes
Method
- Bring about 2 cups water to boil, add the chopped tomato, pepper, onion, tomato purée, crayfish, seasoning and salt to taste. Allow these ingredients to boil for about 10 minutes.
- In the meantime, wash and peel the plantain and cut into desired shape. Add plantain and shrimps to the pot of tomato and pepper and boil till almost soft. This should take about 10- 15 minutes depending on the size of the plantain chunks.
- Dissolve the groundnut in a little water to make a paste and add to the pot with the oil. Stir the pottage well taste to seasoning lower the heat and allow to simmer for about 5 minutes. If the sauce is too thick you may wish to lighten with a little water. Add the aubergine last.
- Serve warm
Tips:
- The groundnut paste does not have to be very smooth.
- Aubergine can be replaced with the local white garden Egg
Thank you very much for this recipe. Please I think you forgot to mention when ingredient no. 10 (1 cooking spoon of ground previously cooked tomato) should be added.
Hello Nene. Thanks for the observation. That will be corrected.the ground tomato is added same time as the whole tomatoes
Can we substitute the roasted groundnut paste with peanut butter crunchy paste?
And also ma, pls at what point does the aubergine come in. This was also omitted.
Good Afternoon, in your post above, u did not state at what point in time you add Aubergine to the cooking.
Do keep up the good work of creating healthy meals.
God bless you
Hello Andrew . The Aubergine goes in after you add the groundnut paste. Thank you for bring the omission to my notice. I have corrected it.
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Well done ma,you are good
Hello Mujeedah. Thank you for the kind words.