Plantain Porridge With Turkey, Amaranth, Scent Leaves And Tomatoes

A serving of plantain porridge

 My Plantain Porridge With Turkey, Amaranth, Scent Leaves And Tomatoes .  i don’t know what to call this dish, but i think “Plantain Porridge” will
do seeing that i†’s made of plantain, and well, i† looks like porridge. *Covers Face*

Ok so, here is a list of the ingredients i used….

 

  • INGREDIENTS: 

    Plantain (between ripe and unripe)
    Tomatoes
    Onions
    Scent/mint leaves
    Green or amaranth (I’m sure i didn’t spell da† right….forgive.)
    Crayfish
    Yellow pepper
    Olive oil
    Turkey
    Maggi
    Salt

 

 

PREPARATION for Plantain Porridge With Turkey, Amaranth, Scent Leaves And Tomatoes  

  1. Wash turkey and spice turkey with onions, pepper, maggi and salt and s†ar† cooking.
  2. Dice the plantain as you can see in the pics, slice up the onions, tomatoes, pepper and the leaves..
  3. When turkey is done, bring the pieces out of the stock, pour diced plantain into the stock.
  4. Add crayfish and scent/mint leaves then cook on medium heat. Watch carefully ‘cos crayfish makes food stick to the bottom of the pot and burn quickly, so please stand guard.
  5. While the plantain boils, fry some onions, tomatoes and pepper. When the wa†er is dried up from the tomatoes, pour in your green amaranth and stir.
  6. Pour the fried tomatoes and green amaranth  into the diced plantain which would have dried up the meat stock by now. Add the turkey, stir all togerra and le† cook for like a minute.
    Pu† out fire, food is done.
     

Chinazor also cooked this FRIED SPAGHETTI AND CHICKEN

Plantain Porridge With Turkey, Amaranth, Scent Leaves And Tomatoes
Plantain Porridge With Turkey, Amaranth, Scent Leaves And Tomatoes by Chinazor Ezeh
a small serving of healthy plantain porridge

Chinazor Ezeh is a professional Makeup Artist (MUA), she is the blogger behind BLUSHES ‘N DIMPLES

 

17 thoughts on “Plantain Porridge With Turkey, Amaranth, Scent Leaves And Tomatoes”

  1. Nice one dear,u did a nice job.
    I prefer pumpkin leave to Amaranth. Lolz @togerra.
    Love d turkey swag,I know its there to tempt people like me.lol

    ~BONARIO~says so via NOKIA3310

    Reply
  2. ……And as I said earlier, all must pass my table for sampling! *don'tforgeto!* 😀
    #seriouslyIamalazycook,neddfreedinnero!#
    Weldone!

    Reply
  3. Yes oooo Bona, you can use ugu instead. The first time I made this dish, I used dried fish instead of turkey, unripe plantain instead of fairly ripe, and I have never used scent leaves for if before. So this time, I decided to change some stuff, and I must say, I like this version better, the scent leaves didn't disappoint at all. The only mistake I made was that I didn't consider the fact that turkey brings out its own oil, so the oil in the dish was a tad much, but it still tasted great!

    Reply
  4. Nice one chinazor i wish i can do this but i find it difficult to experiment with food ,it looks nice though well done

    Reply
  5. Chinazor, my new love…after Ahdaisy…lolz..dis looks rily cool, I av bookmarked it.. Wia av u bin hiding since,Chi?

    Reply
  6. Aunty Eya,please share the recipe for the other kind of plantain porridge called "ukang ukom" by calabar peeps. I've always wanted to prep it on my own as I don tire to chop am for occasions.
    Thanks o!

    Reply

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