Unripe plantain porridge is one of those Nigerian meals I don’t need to think twice about making. I cook it almost every week for my family because my children love it, and honestly, I love it too. It is filling, flavorful, and made with simple ingredients that I usually have in my kitchen.
There are some Nigerian meals I don’t need to think twice about before making. Unripe plantain porridge is one of them.
In my house, this is not a meal I make once in a while. I make it almost every week, usually once a week, because my family loves it. My children especially enjoy it, and honestly, I enjoy it just as much as they do.
One of the things I love about unripe plantain porridge is how filling it is. You can eat a good plate, drink some water, and stay satisfied for a long time. I also love that I can make it with different proteins and vegetables depending on what I have at home.
For me, it is more than just a tasty meal. Unripe plantain is a nutritious food, and when I combine it with vegetables and a good source of protein, I feel good serving it to my family.
So today, I am sharing the way I cook unripe plantain porridge in my own kitchen. This is the method my family enjoys, but you can easily adjust the ingredients to suit your own taste.
If you enjoy traditional Nigerian meals made with flavorful vegetables and local ingredients, you may also want to try my Afang soup recipe.
A Little About Unripe Plantain Porridge in Nigeria
Unripe plantain porridge is enjoyed in different parts of Nigeria, and you will find different versions depending on the family or community preparing it.
I am particularly familiar with the way it is enjoyed in parts of South-South Nigeria, including Akwa Ibom and Cross River. In some communities, unripe plantain is prepared for special occasions and served to visitors.
Some versions are made with dog meat, groundnut oil, and scent leaf. In some parts of Akwa Ibom, periwinkle is also added.
I love how one meal can have so many variations while still keeping that familiar Nigerian taste.
Why I Make This Meal So Often
The first reason is simple: my children love it.
As a mother, I am always happy when I can prepare something nutritious that my children actually enjoy eating. There is no need for plenty of convincing at the table when unripe plantain porridge is on the menu.
I also love it because it is very filling. When I make a good pot of porridge with plantain, protein, and vegetables, I know I have prepared a proper meal for my family.
And then there is the convenience. Once the plantain is peeled and sliced, the cooking itself is quite straightforward.
Most importantly, I like knowing that I am serving my family a meal made from simple, familiar ingredients.
Ingredients You’ll Need
Here is what I normally use when making unripe plantain porridge at home:
- Unripe plantain
- Palm oil
- Fresh pepper
- Onion
- Seasoning cubes
- Salt to taste
- Scent leaf
- Dried fish
- Goat meat, optional
- Cow intestine or goat intestine, optional
- Periwinkle, optional
- Water
You don’t have to use all the proteins listed here. Sometimes I use dried fish, while other times I use goat meat or another protein I already have at home.
If you prefer groundnut oil, you can use it instead of palm oil.
How I Prepare the Unripe Plantain
This is the part that usually takes me the most time, especially when I am preparing a large quantity for the family.
First, I wash the plantains properly. I usually keep them in water while I am peeling them.
I take them out one at a time and use a knife to carefully remove the green skin. Once the skin is off, I put the plantain back in the water.
Then I cut each plantain into the size I want. Sometimes I make the pieces a little bigger, and sometimes I slice them smaller. It really depends on how I feel that day.
I continue doing this until all the plantains are peeled and sliced.
How to Cook Unripe Plantain Porridge
1. Cook the meat first
If I am using goat meat, cow intestine, goat intestine, dog meat, or another type of meat, I cook it separately first.
I season the meat and allow it to cook until it becomes tender. I don’t like putting tough meat directly into the plantain because the plantain can become soft before the meat is properly cooked.
Once the meat is ready, I set it aside.
2. Cook the plantain
I put the sliced plantain into a pot and add water.
I don’t pour too much water. I add just enough to cover the plantain slightly.
Then I cover the pot and allow it to cook until the plantain becomes very soft and tender.
This is important because I like my plantain porridge properly cooked and soft.
3. Add the ingredients
Once the plantain is tender, this is when I add the rest of my ingredients.
I add my palm oil, pepper, chopped onion, seasoning cubes, dried fish, and the cooked meat.
If I am using periwinkle, I add it at this point too.
Then I cover the pot and allow everything to boil together.
I don’t stir it immediately.
I let it boil first because I want all those flavors to cook into the plantain. After it has boiled properly, I gently stir everything together.
Then I taste it.
If it needs more salt or seasoning, I adjust it.
4. Add the scent leaf
The scent leaf is one of my favorite parts of this recipe.
I wash and slice the leaves before adding them to the pot toward the end of cooking.
Once the scent leaf goes in, the aroma that comes from the pot is beautiful. It is one of those smells that makes you want to dish your food immediately.
I allow it to cook for a few more minutes, and then my unripe plantain porridge is ready.
My Favorite Ways to Customize It
One thing I love about this recipe is that you don’t have to make it exactly the same way every time.
Palm oil or groundnut oil
I normally use palm oil because I love the traditional taste and color it gives the porridge.
But you can use groundnut oil instead. Some regional versions are prepared this way, especially when cooking for special occasions.
Different proteins
Dried fish is one of my favorite options, but you can use whatever protein you have.
Goat meat works beautifully. You can also use dog meat, cow intestine, goat intestine, or another meat or fish of your choice.
Scent leaf or other vegetables
Scent leaf gives the porridge that distinctive aroma I love, but you can also use another vegetable leaf if that is what you have available.
Periwinkle
If you enjoy the South-South style of preparing plantain dishes, you can add periwinkle.
It is commonly used in some parts of Akwa Ibom and gives the meal a unique local flavor.
Can You Make Unripe Plantain Porridge With Ripe Plantain?
I wouldn’t recommend using ripe plantain for this particular recipe.
Ripe plantain is naturally sweet and has a softer texture. The result will therefore be very different from the savory porridge made with unripe plantain.
If you want that traditional savory taste, use firm, green plantains.
Other Ways I Enjoy Unripe Plantain
Although porridge is my favorite way to prepare unripe plantain, it is not the only way I enjoy it.
Sometimes I cook it with beans. I simply cut the plantain into smaller pieces and cook it together with the beans. It is another very filling meal.
I also enjoy boiled unripe plantain with a simple local sauce.
For the sauce, I pound pepper and onion together, put them in a plate, and add palm oil and a little salt. Sometimes I add scent leaf too.
It is simple, but it tastes so good with boiled plantain.
Boiled unripe plantain can also be served with a rich Nigerian stew for a simple and satisfying meal.
What Do I Drink With It?
There is no special drink you must take with unripe plantain porridge.
In my house, we can have it with water, fruit juice, yogurt, zobo, or whatever drink we have available.
Personally, because the meal is already quite filling, sometimes a simple glass of water is all I need.
How I Store Leftover Plantain Porridge
If there is any leftover after the family has eaten, I allow it to cool before putting it into a clean, tightly covered container.
Then I keep it in the refrigerator.
When I want to reheat it, I take out only the portion we need. If it has become a little dry, I add a small amount of water or oil before reheating.
You can also freeze the porridge if you want to store it for longer. I prefer dividing it into portions before freezing because it makes reheating much easier.
Always check leftover food for any unusual smell, appearance, or texture before eating.
Frequently Asked Questions
Is unripe plantain porridge a Nigerian meal?
Yes. It is prepared and enjoyed in different parts of Nigeria, although the ingredients and cooking methods can vary from one region or family to another.
Can I use goat meat instead of dried fish?
Absolutely. Goat meat is one of the proteins you can use. You can also use dog meat, cow intestine, goat intestine, or another protein you enjoy.
Can I use groundnut oil instead of palm oil?
Yes. Groundnut oil works well if you prefer it or want to prepare a version that uses groundnut oil.
Can I freeze unripe plantain porridge?
Yes. Store it in a clean, airtight, freezer-safe container. Dividing it into smaller portions makes it easier to thaw and reheat.
If you enjoy discovering traditional Nigerian dishes, you can also try my Achicha na Akidi recipe.
Make This Unripe Plantain Porridge for Your Family
If you have never made unripe plantain porridge before, I hope you give this recipe a try.
This is one of those meals that has become a regular part of my family’s menu. I make it almost every week because my children love it, and I love knowing that I am putting a filling and nutritious meal on the table for them.
You can keep it simple with dried fish and scent leaf, make it richer with goat meat or duck, or add periwinkle for a more South-South-inspired version.
If you make this recipe, I’d love to know how you prepare yours. Do you use dried fish, goat meat, duck, or periwinkle? Leave a comment and tell me your favorite way to cook unripe plantain porridge.
Amity Nwoye is the creator of amybenblog, where she shares easy recipes, practical cooking tips, meal planning ideas, and money-saving kitchen hacks. She is passionate about helping home cooks prepare delicious meals with confidence, whether they’re beginners or experienced in the kitchen. Through simple, family-friendly advice, Amity makes cooking more enjoyable, affordable, and stress-free.
