Plantain Porridge with Shelled Periwinkle. Very Healthy and Delicious Recipe.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is often more affordable and still adds flavor.

fruit toppings

🥗Healthier: nuts

💰Cheaper: dried fruit

Nuts add healthy fats while dried fruit is a budget-friendly alternative.

Wash the periwinkle thoroughly until the water runs clear.

Cut off the head and bottom of the unripe plantain, then soak it in water while peeling to avoid sticking.

Slice the plantain into quarters and then dice it for faster cooking.

Slice fresh tomatoes into stripes and then dice them.

Slice the onion and set it aside.

In a pot, add palm oil and heat it up.

Add the sliced onions to the pot and fry for 3 minutes.

Add the diced fresh tomatoes to the pot and stir to combine, frying for 5 minutes.

Add blended Scotch Bonnet pepper, crayfish, dried pepper, seasoning cube, and a little salt, then stir and fry for 3 more minutes.

Add the dry fish to the pot and stir for a minute before adding the diced plantain.

Add enough water to cover the plantain and stir well, then add the sardine fish.

Slice the pumpkin leaf and set it aside.

Slice the scent leaf and set it aside.

After 20 minutes of cooking, add the periwinkle to the pot and stir well, removing the sardine fish to prevent it from breaking.

Stir to combine and allow to cook for 10 minutes to release flavors.

Cover the pot and cook for another 10 minutes.

After 10 minutes, add the pumpkin leaf to the pot and stir to combine, cooking for 1 more minute before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary