Ukom Isip (Coconut and Seafood Plantain Pottage). An Ode to the Efik gods
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Cook time: 
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Serves: 6
  • 4 medium ripe plantains
  • 4 cups of coconut milk(you may use the can or squeeze some fresh coconut milkt from one coconut). I would advice the use of fresh coconut milk if you can make some
  • 1tbsp of dry grinded red pepper(add more pepper if you want)
  • 4 tbsps.of crayfish
  • ½-1lb of tail on fresh shrimp
  • 1 smoked mackerel or any fish(you may use fresh fish)
  • one small onion
  • 1 maggi crayfish
  • salt to taste
  1. To make coconut milk, simply break the coconut, remove the meat with a blunt knife. cut into little pieces and blend with some luke warm water. Pour through a strainer while squeezing. Add more water if you want and strain one more time
  2. If using coconut milk from a container, pour directly into the plantain. If the canned coconut milk is too thick, dilute with just a little water or meat stock(do not over dilute)
  3. Peel plantain by cutting off the head and tail and cutting a shallow slash on the skin from top to bottom and peeling the skin off
  4. Cut the plantains into medium pieces into a pot. Pour in the coconut milk. Pour in all your seasonings except the prawns and fish. Cook on medium heat and stir occasionally. Once the plantain is cooked and the pottage is forming, pour in the seafood and smoked fish. Cook until the prawns are pink. check for seasonings and set aside
Recipe by Nigerian Lazy Chef at