Posted in Food

Plantain Porridge with Garden Egg Leaves

Plantains are a rich source of vitamin A, B6, C and magnesium, potassium and fiber. It is also great for the heart and bones. Garden egg leaves are locally known for “giving blood”. I was feeling dizzy one time and when I tried to reach out for ugu (pumpkin leaves) to use with my prescribed iron supplements, garden egg was offered instead. It contains vitamin B, C and potassium and calcium. This recipe is truly packed with a lot of goodies.

Ingredients Used

  • 3 ripe plantains
  • A bushel of garden egg leaves (akwukwo anyara)
  • Stockfish (A small bowl, pictured below)
  • Crayfish (2 handfuls)
  • 3 smoked panla (blue whiting) fish
  • 7 Cayenne peppers
  • 50ml of Palm oil (from Ajimi)
  • 2 small onions
  • Salt (as preferred)



Wash and boil all the fishes, add the stockfish first then add the crayfish and smoked panla fish 30 minutes later.

Roughly blend the peppers and onions, add salt (and any optional seasoning), steam for 10 minutes and then add the palm oil. Then add the fish stock.

Add the ripe or unripe plantains. Ripe plantains (which I used) takes 10 minutes to boil, you can stir the porridge to make it thicken before you stop cooking. Unripe plantain can take an additional 15 minutes but this is mostly dependent on how unripe the plantain is, it could be longer or shorter.


I'm OnyinyeOlufunmi, a visual artist, writer and psychologist from Lagos, Nigeria.

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