ANNA'S FOOD BLOG

Truth be told, I actually came up with this because I didn’t know the exact spice for either type of plantain pottage but I knew that wild vanilla in ripe plantain pottage was a no-no because the sweetness of d vanilla would be too much for the already sweet plantains. So I decided to mix it up and thus mix up all the spices.

INGREDENTS
2 unripe plantains – diced
3 ripe plantains sliced about an inch fat
Stock fish shredded
Snails cut into bits
An onion, diced
Salt, pepper to taste
Stock cubes
3 tbsp Palm oil
Fresh basil (scent leaf) shredded
Pumpkin leaf (ugu) shredded
(SPICES)
Atereko, about 10 seeds, pounded (banga spice, it looks like rat poo)
Atanenie, 2 seeds, shelled, burnt, pounded
Wild vanilla, sliced, 1/2 tsp
(OPTIONAL)
Meat stock
Small Dry meat/fish pieces
Cow hide/skin (kpomo) diced
Periwinkle (isam) shelled

METHOD.
1. Put a glass of water in a pot to boil
2. Add the onion and the stockfish
3. Add salt, pepper, seasoning cubes, meat stock. Leave to cook for about 5mins or until the stockfish is done
4. Add the unripe plantain and diced kpomo. Stir and cook for 2mins
5. Add the ripe plantain dry meat/fish and snail.
6. Add the spices
7. Add the palm oil, isam and vegetables.
8. Stir and let simmer for 2 mins.
Tip: if it starts to stick to the pan or burn, just change pans