Bean and Plaintain Porridge Recipe

By Dr Blossom DPT - May 30, 2012

What you will need:

  • 1 16oz bag of black eyed peas
  • 2 plaintains, I prefer very ripe plaintains but for a healtier alternative choose unripe or slightly ripe plaintains
  • 1 small to medium sized red onion
  • 2-4 Tbsp of palm oil or carotino oil
  • 1 can of tomato sauce
  • 2-4 Tbsp of ground dried crayfish
  • Salt and red pepper to taste
  • Ground ginger to taste (optional) 
Steps:
First pick through beans to be sure there are no debris, then wash beans and bring to boil in pot. Water amount is not important just sufficentienly cover beans. Beans will be washed again once softened a bit. While beans are boiling, cut plaintains in 2 inches pieces and cut in half again. Dice the entire onion. In another small pot, pour oil and saute about 1/4 of the diced oinons. Add in the tomato sauce and continue to fry until it becomes a dark red color. Add in salt, pepper, ginger, and cray fish to taste. Stir well and set aside. Once beans have cooked a little bit drain and wash until the water is clear. Be sure to cover your sink drain so if the skin of the beans fall out of the pot they will not clog your sink. Put beans back on the stove with water slightly covering it. Add tomato mixture and rest of onions. Add more salt, pepper, cray fish, and ginger if needed. Stir well. If using unripe plantain add them in now. If using ripe plaintain, add them in later when beans are more cooked. When beans are soft and slightly mushy but not overly mushy they are ready. Enjoy! this can be served as a side dish or eaten alone.

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