Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 cup of gari (cassava flakes)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 1 scotch bonnet pepper (optional)
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
3. Add the sliced plantains and stir to combine with the onion mixture.
4. Pour in the vegetable broth and diced tomatoes. Add the smoked paprika, dried thyme, and salt and pepper to taste. If using the scotch bonnet pepper, add it whole to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the plantains are tender.
6. Add the gari to the pot and stir well to combine. Cook for an additional 5-7 minutes until the gari has absorbed the liquid and is soft.
7. Remove the scotch bonnet pepper (if used) and serve hot.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
- Habanero pepper can be used instead of scotch bonnet pepper.
Variations:
- Add cooked shrimp or chicken to the porridge for extra protein.
- Use yams or sweet potatoes instead of plantains.
- Add spinach or kale to the porridge for extra nutrition.
Tips and tricks:
- Make sure to use ripe plantains for this recipe.
- Adjust the amount of gari to your preference for a thicker or thinner porridge.
- If the porridge is too thick, add more broth or water to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the porridge in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the porridge in bowls with a sprinkle of chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the porridge is too thin, add more gari to thicken it up.
- If the porridge is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the plantains thoroughly to avoid any foodborne illnesses.
Food history:
- Gari and plantain porridge is a popular West African dish that is often eaten for breakfast or as a main meal.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the plantains, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the porridge hot with a side of steamed vegetables or a salad.
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Region: West African