Plantain and Potato Pottage
Written by: Tobi
We are back with another banger of a recipe - Plantain and Potato pottage. I am writing this in the middle of enjoying a warm hearty bowl of this dish and all I can say is - You need to try this! Scratch that, please try this soon.
Some days ago, I was craving a warm dish that had hints of seafood, with some sweetness, some freshness/aromatics, and some spice to it, and this recipe came to mind.
If you have ever eaten the popular Nigerian Pottage dish (Asaro - depending on what you know it as), this recipe won’t be too foreign to you.
- 1 Onion
- 6 Potatoes
- 2 tbsp of Oil
- 2 Ripe Plantains
- ½ Adùn Plain Stew
- 2 tbsp of Crayfish Powder
- 2 tbsp of Bouillon Powder
This recipe uses some of my favorite ingredients - Potatoes and Plantains. If you love those two items, this recipe is a good way to enjoy a dish with both of them in it! These two items cooked in a base of Adùn Plain stew with some crayfish and scent leaves will become your new comfort dish.
This recipe uses crayfish powder which you can substitute with shrimp powder. If you are allergic to shellfish, please skip these or use any of your preferred proteins. For the Scent Leaves - fresh basil works great as a substitute.
- Clean and cut up your vegetables and set them aside.
- In a pot, heat up some oil and fry your onions till translucent.
- Pour in half of your Adun plain stew and simmer on low heat for 3 minutes.
- Add your bouillon powder, crayfish, and rinsed scent leaves and stir properly.
- Put your potatoes and plantains into the pot along with 2 cups of water and stir well.
- Cover with a lid and cook on medium heat for 30 minutes.
- Turn off the heat and let it sit for 10 minutes before serving.