RIPE PLANTAIN AND GROUNDNUT POTTAGE

Plantain!! I'm sure many can't get enough of this sweet delight. From fried, boiled to porridge and roasted, there are tonnes of ways to enjoy this staple.
  Today's recipe sees plantain coming in a jolly union with groundnut. Think Boli and groundnut with much more richness.
Grab your pots and pans!! Let's get cooking!!

YOU NEED

• Firm ripe plantain
• Smoked fish
• Meat
• Stockfish
• Peppers (green, red, yellow)
• Palmoil
• Ugwu (pumpkin leaves)
• Groundnut
• Onions
• Curry powder
• Seasoning cubes
• Salt

METHOD

Season the meat with chopped red  pepper, onions and salt. Cook for 20minutes.

Add the stockfish and smoked fish. Leave to cook for another 10minutes.

In another pot, peel, cut and boil the plantain for 15 minutes.

In a saucepan, pour some palm oil, leave to fry. Add the onions and chopped peppers.

Add the seasoning cubes and curry powder. Leave to fry for about 10 minutes.

Pour the content of the meat pot into the plantain pot.

Make a paste of the roasted, blended groundnut and  scoop into the plantain pot. Stir well. Leave to  cook for 19 minutes.

Pour the content of the palm oil pot into the plantain pot. Stir well.

Add the shredded ugwu, leave  to simmer for a few minutes.

Serve warm.