Finally I’m posting a recipe. It’s a Sweet potato and plantain pottage recipe. I realize that most people already know how to make this, but it’s possible I may make mine a little different, so in case any one is interested…
2 Cooking spoons Palm Oil
3 Small bulbs of Onions
1 Handful of Tomatoes
2 Fresh pepper (or as desired)
4 Medium sized Sweet Potatoes (Cut into medium chunks)
4 Fingers of Plantain (Cubed)
Gizzard (as much as desired)
2 Tsps Garlic powder (or as desired)
2 Tsps Ginger powder (or as desired)
8 cubes of Knorr (I used chicken)
1 Tbsp Curry powder (or as desired)
2 Tsps Nutmeg powder (or as desired)
1 Tsp Salt
1 Tbsp Crayfish
Spinach ( as much as desired)
- Blend Tomatoes, 1 onion bulb and fresh peppers in a blender with a little water, set aside.
- Cook your gizzard, by adding some water, 1 onion bulb, garlic, ginger, knorr cubes, curry and nutmeg. Mix together and let cook till soft enough. When gizzard is cooked, chop up into cubes/pieces and set aside (Be sure to keep the stock).
- In a large pot, heat up 1 spoon of palm oil, fry 1 bulb of onions then add the blended tomato mixture, leave to simmer for 3 minutes.
- Add some water to the pot, leave to boil for 5 minutes, then add your sweet potatoes, allow to boil for a bit, seeing as sweet potatoes take more time to soften than plantains.
- When the Sweet Potatoes are almost soft, add your plantains and leave to cook for about 5 minutes. While it’s cooking, add second spoon of palm oil, crayfish gizzard stock (this serves as your spices), gizzard and spinach.
- Leave to cook for 5 to 10 minutes. Add water where necessary and be sure to taste. If not as tasty as desired, add salt.
- Food is Ready.
Here’s a video playlist:
Hope you guys try it out. Let me know if you do and if you added anything, would love to know of the different variations.