My Igbotic Plantain Pottage...
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 green plantains(peeled and cut into tiny cubes)
  • ½ cup cooked and chopped cow skin or goat meat
  • 3 tbsps. palm oil or less(coconut oil works great)
  • 1 habanero pepper
  • 6 ehuru. Jamaican nutmeg(pan roasted)(optional)
  • half a small onion
  • 2 tbsps. crayfish powder
  • 1 dry fish(soak in warm water and flake)
  • 4 cups meat stock or water
  • 1 small bunch scent leaves(sliced)(basil)
  • bouillon (optional)
  • salt to taste
  1. heat a pot on medium heat. Pour in the oil. Add the onion and sauté until translucent. Add the cray fish and mix for a minute.
  2. Blend the ehuru with the pepper and stir into the pot for a minute.
  3. Add the plantains and meats and stir to make sure the oil and spice mix coats every cube.
  4. Add the meat stock or water and bring to a boil. Check for seasonings and cover and cook until the plantain is almost tender; making sure you stir occasionally.
  5. Add half of the dry fish and half of the scent leaves. stir and cover to cook until the plantains are tender. Stir in the remaining scent leaves and dry fish, cover the pot and set aside. The steam will soften the leaves and the fish.
Recipe by Nigerian Lazy Chef at