How to cook coconut milk plantain porridge

Here is how I cook my coconut milk plantain porridge. We use mostly unripe plantain for porridge but cook with fairly ripe ones when we cook for kids. It’s so delicious there is never any leftovers. I used just one large coconut for

this pot of coconut milk plantain porridge that served 6.

Plantain and coconut milk are the main ingredients. There were times I cooked coconut plantain porridge with goat meat stock and it was really tasty.

Today, we’ll cook with just dried cat fish and crayfish. Plantain porridge doesn’t need much oil. Thankfully we are adding tatashey (Red bell peppers) to this for some taste and bright colour.

Here are the ingredients we used to make this coconut plantain porridge:

INGREDIENTS FOR COCONUT PLANTAIN PORRIDGE

1 large coconut
5 fingers of medium sized unripe plantain
4 medium sized tatashe peppers
3 large scotch bonnets (Ata rodo pepper)
Goat meat 1 kg (Optional)
2 seasoning cubes
A small onion
1 tablespoon soya oil and
1 tablespoon palm oil ( you can use vegetable oil or any cooking oil of choice)
2 large dried catfish
1/2 cup roughly ground crayfish
A handful green vegetables

BEFORE YOU COOK THIS PORRIDGE; THINGS TO DO:

Chop the coconut into very tiny pieces. Blend, sieve out the chaff from the coconut milk and set aside.
Next, you wash and chop the green vegetables and set aside too.
Chop the onion and tatashe for blending. Blend and set aside.
If you are cooking with meat, boil with seasoning and onion till done, get the stock out and set aside for later.
Wash, peel and chop the unripe plantains into desired sizes.
Wash, debone the dried fish ready for cooking.

Some coconuts beside a serving of porridge — How to cook coconut milk plantain porridge

Learn how to cook coconut plantain porridge with unripe plantain and coconut milk.

DIRECTION

Heat an empty clean pot till very hot but not burnt.
Add the blended tatashey, onion and scotch bonnet combo, Crayfish. Leave to boil. Add seasoning cubes and let the peppers boil for at least five minutes.
Pour in the filtered coconut milk, the deboned catfish. check for taste and let it boil. If you are using stock, here is when to add the stock or water to cover the plantains .
In goes the plantains. Cover and let it boil. Check for taste and leave to cook till soft and delicious. Stir frequently if you want thick porridge. Add more stock if you want some sauce to drink. Check for taste and adjust if salt is needed.
Finally, when the plantains are soft, you sprinkle in the green vegetables, stir, let it simmer for about 2 minutes.
Turn off the heat and serve your sumptuous coconut plantain porridge cooked with unripe plantains and coconut milk.

You might like our yam and Ripe plantain porridge