Green Plantain is rich in potassium and fiber.
Today, I am cooking Green Plantain Porridge.
4 (2lbs) Green plantain
1 medium size ripe plantain
1 big red bell pepper
1 medium size fresh tomato
1 big green bell pepper chopped up
1 big yellow bell pepper chopped up
1 medium size onion
1 cup sun dried or fresh shrimps
4 tablespoons of olive oil
2 cups chopped kale
A dash of salt to taste (sea salt preferable)
Combine the big red bell pepper, the fresh tomato and half the onion in a blender. Blend until very smooth, set aside.
Peel the plantains and cut them up into chunks of 2 inches each
Chop up the other half onion
Heat up 4 tablespoon of olive oil in a sauce pan on medium heat
Add the chopped onions, allow to cook for 5 minutes
Add the chopped green bell pepper, yellow bell pepper, allow to cook for about 3 – 5. Scoop into a bowl and set aside leaving some olive oil in the pan.
Add the blended red pepper, tomato and onion into the olive oil in the sauce pan. Allow to cook for about 30 minutes. Add the cut green plantain, and the one ripe plantain, allow to cook for a further 20 minutes.
At this point, the plantain is almost cooked. Add the shrimps and the peppers earlier set aside. Mix all together and allow to simmer for 15 minutes. Add salt for taste.
Note that the sweet taste of the ripe plantain is to enhance the taste of the porridge.